Frenched Rack Of Lamb

Name: Frenched Rack Of Lamb
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 4 cloves garlic; 1 teaspoon chopped fresh rosemary leaves; 2 racks of lamb; 1/4 lemon; 1 1/2 teaspoons kosher salt and freshly ground pepper

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4.8

51 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
45 mins
Servings
8 servings
Calories
335 kcal
Course
Dinner
Cuisine
Mediterranean

Frenched Rack Of Lamb

Iris Warren

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Tender oven-roasted rack of lamb, seasoned with rosemary, fresh lemon juice, and garlic, is perfect for entertaining and so easy to make!

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Ingredients

Servings

4 cloves garlic (crushed)
1 teaspoon chopped fresh rosemary leaves
2 racks of lamb (frenched (2 pounds each, 8 ribs each))
1/4 lemon
1 1/2 teaspoons kosher salt and freshly ground pepper (to taste)

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Instructions

Season the lamb racks with lemon juice and season with salt and pepper on both sides.
Rub the garlic all over them and sprinkle with rosemary.
Set the racks fat side up on a large rimmed baking sheet lined with foil if desired and let stand for 1 hour.
Preheat the oven to 450°F.
Roast the lamb in the upper third of the oven for about 25 minutes for medium-rare meat, or until a thermometer reaches 130F (or longer if you like your cooked medium or medium-well). Simply insert the tip of the thermometer through the side of the chops and into the thickest part of the meat, careful not to touch the bone (which is hotter than the meat that surrounds it).
When that spot reaches 130°F, it’s finished. The temperature will continue to rise an additional 5 degrees as the lamb rests.
Transfer the lamb racks to a carving board and let them rest, tented with foil for 10 minutes.
Carve the lamb in between the rib bones and transfer to plates.
Serve right away. Trim fat before eating*.

Notes

*Nutrition is based on trimmed lamb. When cooking the whole rack, I found it best to trim the fat before eating rather than before roasting.

Nutrition Information

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Serving 2chops Calories 335kcal (17%) Carbohydrates 0.5g (0%) Protein 46.7g (93%) Fat 16g (25%) Saturated Fat 7g (35%) Cholesterol 140mg (47%) Sodium 352.5mg (15%) Sugar 0.5g (1%)