Description
This Rack of Lamb with Garlic and Rosemary is a flavorful and elegant main course perfect for special occasions or a delicious family dinner. The lamb is seasoned with a fragrant mixture of garlic, fresh rosemary, thyme, and parsley, then roasted to a perfect medium-rare for tender, juicy meat with a savory herb crust.
Ingredients
Scale
Lamb and Seasoning
- 2 racks of lamb, 8 bones each, frenched
- 3 tablespoons olive oil
- 1 tablespoon garlic, minced
- 2 tablespoons fresh rosemary leaves, minced
- 1 tablespoon thyme leaves, minced
- 1 tablespoon parsley leaves, minced, plus more for garnish
- Salt and pepper to taste
- Cooking spray
Instructions
- Preheat Oven: Preheat the oven to 450 degrees Fahrenheit. Line a sheet pan with foil and coat the foil with cooking spray to prepare for roasting the lamb.
- Prepare Herb Mixture: In a bowl, combine olive oil, minced garlic, rosemary, thyme, parsley, salt, and pepper. Stir well to create a fragrant herb marinade.
- Season Lamb: Rub the herb mixture all over both racks of lamb, ensuring even coverage. Let the lamb sit at room temperature for 45 minutes to absorb the flavors and come to an even temperature for cooking.
- Roast Lamb: Place the racks on the prepared pan and bake in the preheated oven for 25 minutes, or until a meat thermometer inserted into the thickest part registers 120 degrees Fahrenheit for medium-rare.
- Rest Meat: Remove the racks from the oven and cover loosely with foil. Let the lamb rest for 10 minutes, during which the internal temperature will rise to approximately 125 degrees Fahrenheit, finishing the cooking process.
- Carve and Serve: Slice the lamb between the bones into individual chops. Sprinkle with additional fresh parsley for garnish and serve immediately.
Notes
- Allowing the lamb to rest before carving helps retain juices for a moist and tender result.
- For a more well-done lamb, cook until the thermometer reads 130-135 degrees Fahrenheit before resting.
- Using frenched racks not only improves presentation but also helps even cooking.
- Fresh herbs provide the best flavor, but dried can be substituted—use about one-third the amount.
- Leftover lamb makes excellent sandwiches or adds protein to salads and grain bowls.
Nutrition
- Serving Size: 1 rack of lamb bone portion
- Calories: 350 kcal
- Sugar: 0.5 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 25 g
- Cholesterol: 90 mg
