RECIPE: Pepper and Herb-Crusted Rack of Lamb

This classic, hearty dish is not just delicious – it’s easy to make, and perfect for pairing with your favorite red wine. Create this dish for 4 in >2 hours and toast to the time you spent with a glass of Pinot in our NEW Weekly Tasting set, Valenti Ranch Pinot Noir!

Here’s what you’ll need to make it:

  • 1/4 cup olive oil
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh thyme
  • 2 tbsp fresh parsley
  • 4-6 cloves garlic, more or less to taste
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 1/2 tsp green peppercorns
  • 1/2 tsp ground pink peppercorns
  • 2 tbsp dijon mustard
  • 1 tsp lemon zest
  • 2 lb rack of lamb, trimmed and frenched


Here’s how to make it:

  1. In a blender or food processor, add olive oil, rosemary, thyme, parsley, garlic, salt, three types of pepper, mustard, and lemon zest. Blend until finely chopped or mostly smooth.
  2. Rub this mixture on the rack of lamb and allow to marinate covered on a baking sheet or in a large bowl for at least one hour and up to overnight.
  3. Preheat your oven to 400 degrees. Roast the lamb rack for about 30 minutes (for medium-rare to medium) or until desired doneness is reached.
  4. Remove the rack of lamb from the oven and allow to rest for 10-15 minutes. Cut into individual chops and enjoy!

And now the only thing you need is a trusty bottle of Pinot Noir from one of our Weekly Tasting sets.

Find the perfect wine pairing for your next meal by shopping the wide variety of wines at WTSO!

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