Roast Rack of Lamb Recipe

Roast Rack of Lamb Recipe

Ideal for holiday menus but easy enough for Sunday dixnner every week, my 3-ingredient Roast Rack of Lamb Recipe is one of the best main dish ideas when you want to impress.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Marinating time 1

Total Time 35

Servings servings (2 bones each)

Calories 523kcal

Author Meggan Hill

Ingredients

1 bulb garlic cloves separated and peeled
1/4 cup fresh rosemary stemmed (see note 1)
1/4 cup olive oil
2 racks of lamb trimmed and frenched (about 4 pounds or 14 to 16 bones, see note 2)
Salt and freshly ground black pepper

US Customary - Metric

Instructions

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.
Pat lamb dry with paper towels and season generously with salt and pepper. Rub all over with garlic-rosemary mixture. Set on prepared baking sheet, fat side up, and let stand at room temperature for 1 hour.
Adjust oven racks to the upper middle position and preheat oven to 450 degrees. Roast the lamb for 15 minutes, then rotate the baking sheet. Continue roasting until the lamb reaches 145 degrees on an internal thermometer, about 10 to 15 minutes longer.
Transfer the racks of lamb to a carving board, stand upright, and let rest for 10 minutes. Carve the racks in between the rib bones and serve.

Notes

Fresh rosemary: I blitz 1/4 cup (4 tablespoons) of the leaves from this sturdy herb with garlic and olive oil for an ultra-easy marinade. If you prefer different herbs, feel free to swap in fresh thyme, sage, oregano, tarragon, or marjoram.
Rack of lamb: This recipe calls for about 2 racks of lamb, about 4 pounds or 14 to 16 bones. For the best presentation (but no effect on flavor), ask your butcher to "French" the lamb which means to trim away all the meat, fat, and cartilage from the bones. Or, you can do it yourself by following this tutorial on Serious Eats.
Yield: This Roast Rack of Lamb Recipe creates 8 main dish servings, each with 2 lamb chops.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition