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Feb 17 2010

Herb Crusted Rack of Lamb for Valentine’s Day Dinner

Published by at 3:48 pm under Cooking at Home

Like last year, we didn’t want to go out for a fancy dinner to celebrate Valentine’s Day, so we stayed in and made Chicken Roulade with Risotto.  So in keeping with the tradition of staying home, we thought it would be nice to make something different – something we don’t normally eat – like lamb! We recently bought a 1.5 lb Australian rack of lamb at Costco so that we could make Rich’s winning dish from our Thanksgiving Potluck. Everyone was extremely impressed with the dish, so we had to get the recipe to share with everyone! I actually only got to try a tiny piece during our Thanksgiving party because I was so overwhelmed with all of the great food we had. This time around, I got to sit down, relax, and enjoy each bite of the heavenly rack of lamb.

The day before you plan to cook this, you need to make the marinade to rub on the lamb and refrigerate for a day. To begin, we used the herbs we had in our garden: 3 sprigs of thyme, 1 sprig of rosemary, 3 sage leaves, 1 tsp oregano, and 2 tbsp parsley. Chop that up and throw it in the mortar and pestle. To that, add 2 garlic cloves, 2 tbsp Dijon mustard, 2 tbsp olive oil and 1 tsp salt. Crush and mix everything together until it forms a paste.

Season the meat first with salt and pepper and rub the entire rack of lamb with the herb paste and refrigerate at least overnight (or a full day for best results).

When it's ready to be cooked, get the pan extremely hot and sear each side of the rack of lamb for 10 minutes. Then pop it into a 400-degree oven for 15 minutes for medium rare. Leave it in longer if you want the meat to be less pink. Make sure you let the meat rest for 5-10 minutes after you take it out before you cut into it. (We were kind of impatient, so as you can see, some of the juices ran out).

To add extra flavor to the meat, we prepared the wine reduction sauce which consists of 1 cup of port wine and 1 cup of veal broth. Keep reducing until it has the right consistency to drizzle over the lamb. And of course, we made risotto to complete the meal.

The meat is absolutely succulent and moist! The wine reduction sauce also gives it a very bold and full flavor, and you get that hint of herb and Dijon from the rub. Two thumbs up for a fabulous Valentine's Day dinner!

To view or print-out this recipe, click here: Herb Crusted Rack of Lamb

22 responses so far

22 Responses to “Herb Crusted Rack of Lamb for Valentine’s Day Dinner”

  1. Mhe-Lhanee Benitoon 17 Feb 2010 at 4:13 pm

    I loooove Lamb Chops!! Your recipe seems easy to follow. I will save this… Thanks for sharing thiis…. U

  2. Fresh Local and Beston 17 Feb 2010 at 5:23 pm

    Those lamb chops look delicious! Love the herbs in this recipe!

  3. 5 Star Foodieon 17 Feb 2010 at 5:42 pm

    A gorgeous classic dish to serve for Valentine’s Day! Perfect!

  4. Cookin' Canuckon 17 Feb 2010 at 7:28 pm

    I love the herb rub that you put on the lamb. This looks like a fabulous dish for any special occasion!

  5. [...] You find the original post here … | thefoodaddicts [...]

  6. Sook @ My Fabulous Recipeson 17 Feb 2010 at 11:43 pm

    Wow, you don’t have to go out to celebrate Valentine’s day if you can make a dinner like that!! Looks like a super fancy, expensive meal to me. :)

  7. WOW!!on 18 Feb 2010 at 2:50 am

    Wow! Cool! You are one GREAT chef

  8. thefoodaddictson 18 Feb 2010 at 12:20 pm

    Haha, WOW, nice comment, thank you.

  9. Annieon 18 Feb 2010 at 12:38 pm

    Looks fantastic. That final picture looks gorgeous. I’ve definitely got to try out the herb marinade.

  10. thefoodaddictson 18 Feb 2010 at 12:53 pm

    Hi Annie – the herb marinade is really fantastic. In fact, it will go great with any kind of meat – chicken, pork, or steak. We’re going to have to try it ourselves! Thanks for the comment!

  11. Julianaon 18 Feb 2010 at 5:11 pm

    This rack of lamb sure looks fantastic…even for me…I say that because I am not a lamb fan, but sure can see myself indulging in this dish…great pictures and love the step-by-step ones :-)

  12. ravenouscoupleon 19 Feb 2010 at 11:13 am

    looks amazing and would rival any restaurant…you guys have been cooking up a storm!

  13. pigpigscorneron 19 Feb 2010 at 1:08 pm

    The lamb looks gorgeous! sounds really good with the wine reduction and risotto!

  14. thefoodaddictson 19 Feb 2010 at 2:23 pm

    Juliana – a lot of people are not fans of lamb because it does have a very game-y taste and smell. But I think the more I eat it, the more I like it! (Of course, it has to be cooked right, too). Hopefully you have a change of heart with lamb!

    Hey RavenousCouple – yeah we have been cooking a lot lately, but it never feels like it’s enough! we do find ourselves getting lazy on some days and just buying food to eat or eating out.

    PigsPigsCorner – thank you! I think the wine reduction sauce is what gives it the most flavor and jazz. It won’t taste the same without it! It’s nice to have risotto on the side as well, as opposed to potatoes. (Not a fan of potatoes, haha).

  15. Chen ( Picnic Ideas )on 24 Feb 2010 at 9:25 am

    It looks wonderful.
    I must say you have a truly wonderful site.
    Thank you :-)

  16. For Two, Pleaseon 24 Feb 2010 at 5:03 pm

    fancy schmancy!! looks absolutely delicious :)

  17. Nicole-Lynnon 01 Mar 2010 at 7:10 am

    Wow, that looked amazing! Hope it was good! :) We made a fun and yummy carribbean inspired meal!

  18. M. robon 08 Mar 2010 at 5:46 am

    I love meat and that kind of meat is always look good.Making lunch for your Valentine is really cool.I like your recipe i really tried at home.

  19. Ryanon 27 Dec 2010 at 10:30 am

    Funny, I cooked rosemary crusted pork for Valentines day… :D

  20. [...] Course Menu: -Spinach Salad with Warm Bacon Dressing -Herb Crusted Rack of Lamb with Red Wine Risotto -Chocolate Soufflé with Espresso Crème [...]

  21. Harikaon 07 Feb 2011 at 9:46 am

    lovely recipe looks so delish and yummy nice recipe…….

  22. Gemon 02 May 2012 at 6:13 am

    Awesome recipe. Absolutely love it :)
    Here’s another recipe you might like.
    Thanks for sharing.

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