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Roast rack of lamb on a white platter.

Roast Rack of Lamb

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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Marinating time 1 hour
Total Time 35 minutes
Servings 8 servings
Calories 701kcal


  • 1 bulb garlic cloves separated and peeled
  • 1/4 cup fresh rosemary destemmed
  • 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.


Calories: 701kcal | Carbohydrates: 1g | Protein: 38g | Fat: 60g | Saturated Fat: 24g | Cholesterol: 166mg | Sodium: 134mg | Potassium: 510mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 4mg