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.
Servings 8 servings
Calories 701 kcal
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: 701 kcal | Carbohydrates: 1 g | Protein: 38 g | Fat: 60 g | Saturated Fat: 24 g | Cholesterol: 166 mg | Sodium: 134 mg | Potassium: 510 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 25 IU | Vitamin C: 1 mg | Calcium: 39 mg | Iron: 4 mg