Roast Rack of Lamb Recipe
Succulent, tender roasted rack of lamb can make a very special main course for any springtime celebration, and with a little advance prep, it’s quick to make, too. I use garlic, olive oil, and rosemary to make a delicious Mediterranean style rub that works perfectly with the lamb and will make your kitchen smell irresistible.
Servings 8 servings
- 1 bulb garlic cloves separated and peeled
- 1/4 cup fresh rosemary leaves
- 1/4 cup olive oil
- 4 pounds lamb, frenched
- Salt and freshly ground black pepper
Line a rimmed baking sheet with foil. In a food processor, pulse garlic and rosemary until finely chopped. With the motor running, drizzle in oil.
Season lamb with salt and pepper and rub with garlic-rosemary mixture. Set on prepared baking sheet, fat side up, and let stand at room temperature for 1 hour.
Preheat the oven to 450 degrees. Roast lamb in the upper third of the oven for 15 minutes. Turn racks and roast for 10 minutes longer for medium-rare meat.
Transfer racks to a carving board, stand them upright, and let rest for 10 minutes. Carve the racks in between the rib bones and serve.