Herb-Crusted Lamb & Roasted Carrots

For a truly special meal, this herb-crusted rack of lamb is a showstopper. Garlic, rosemary and thyme give the tender lamb a deeply savory crust, while roasted carrots bring sweetness and color to the plate. Better still, both dishes cook at the same oven temperature.

Herb-crusted rack of lamb

Ingredients

• 1 rack of lamb, about 8 ribs, trimmed
• 3 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons olive oil
• Salt and freshly ground pepper, to taste

Instructions

1. Preheat and season: Heat the oven to 400°F. Season the lamb generously with salt and pepper.
2. Make the herb paste: Mix the garlic, rosemary, thyme and olive oil in a small bowl.
3. Sear the lamb: Heat an oven-safe pan over medium-high heat. Brown the rack on all sides, about 3 to 4 minutes per side.
4. Add the crust: Spread the herb mixture evenly over the lamb and transfer it to a roasting pan if your skillet is not oven-safe.
5. Roast: Roast until the thickest part reaches your desired doneness. For food safety, the USDA recommends cooking lamb steaks, chops and roasts to at least 145°F, followed by a rest of at least 3 minutes.
6. Rest and slice: Let the rack rest for 5 to 10 minutes before cutting between the ribs.

Use an instant-read thermometer and take the temperature in the thickest part without touching the bone. See the USDA safe-temperature chart for current guidance.

Garlic and herb roasted carrots

As long as the garlic, rosemary and thyme are already on the counter, these carrots are a natural companion. They become tender and lightly caramelized in the oven, with lemon adding a welcome bit of brightness at the end. I made them one night and they were wonderful. Even Dingo enjoyed them, which was very odd.

Ingredients

• 1 pound fresh carrots, peeled and cut into sticks
• 4 or 5 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme, or 1/2 teaspoon dried
• 1 teaspoon fresh rosemary, or 1/2 teaspoon dried
• Salt and freshly ground pepper, to taste
• 1 tablespoon chopped fresh parsley, optional
• 1 tablespoon fresh lemon juice, optional

Instructions

1. Heat the oven to 400°F and arrange the carrots in a single layer on a baking sheet.
2. Mix the olive oil, garlic, thyme and rosemary. Pour it over the carrots and toss until evenly coated.
3. Season with salt and pepper.
4. Roast for 20 to 25 minutes, tossing halfway through, until tender and lightly caramelized.
5. Finish with parsley and a squeeze of lemon juice, if desired, and serve alongside the lamb.

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