Oven Roasted Lamb Rack Recipe
User Reviews
5
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Prep Time
1 hr
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Cook Time
25 mins
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Total Time
1 hr 25 mins
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Servings
4 servings
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Calories
590 kcal
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Course
Main Course
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Cuisine
American
Oven Roasted Lamb Rack Recipe
Description
This recipe uses a whole rack of lamb seasoned generously with salt and pepper. The marinade combines olive oil with finely chopped fresh rosemary, thyme, garlic cloves, and lemon zest for herbal and citrus notes. Allowing the lamb to rest at room temperature for an hour before roasting helps it cook evenly.
The lamb is roasted fat side up at 450°F; first for 15 minutes then rotated and roasted an additional 10 to 15 minutes depending on desired doneness. This high-temperature roasting creates a caramelized crust while keeping the interior pink and tender. Resting the meat after cooking ensures juiciness.
Oven Roasted Lamb Rack is a centerpiece dish suitable for special dinners or holiday meals. It pairs well with roasted vegetables, potatoes, or fresh salads. Slicing between ribs creates neat portions. Proper seasoning and the fresh herb marinade showcase the natural flavor of the lamb.
Use an oven thermometer to maintain accurate oven temperature, which is crucial for precise cooking times and optimal results. After roasting, let the lamb cool before storing it in an airtight container in the refrigerator for up to 2 days.
Ingredients
- 1 rack of lamb typically 8 to 9 ribs
- ¼ cup olive oil
- 2 tablespoons rosemary fresh
- 2 teaspoons thyme fresh leaves
- 6-8 garlic cloves
- lemon zest of 1
- salt to taste, coarse salt and freshly ground black pepper
- black pepper to taste, coarse salt and freshly ground black pepper
Instructions
- Remove the rack of lamb from the refrigerator and place it in a baking dish. Season both sides of the lamb generously with salt and pepper.
- In a food processor, combine the olive oil, rosemary, thyme, garlic cloves, and lemon zest and pulse until finely chopped. This can be done by hand by finely chopping the garlic and herbs, then stirring into the oil in a small bowl if you do not have a food processor.
- Rub the marinade over the seasoned lamb and allow it to sit at room temperature for 1 hour before roasting so that it will cook evenly. [See Recipe Notes]
- Heat oven to 450°F. Place the lamb with the fat side up on the baking sheet and roast for 15 minutes before rotating the baking sheet to ensure even cooking and roasting for another 10 minutes for medium-rare meat or 15 minutes for medium doneness (although in my opinion, lamb should is best-served medium-rare).
- Transfer the roasted rack of lamb to a cutting board and allow it to rest for 10 minutes so the juices can redistribute before slicing it into individual chops for serving. Use a sharp knife to slice between the bones, then serve immediately.
Notes
- Use an oven thermometer to ensure the oven temperature is accurate for even cooking.
- Let the lamb rest at room temperature for about an hour before roasting to promote even cooking.
- After roasting, let the meat cool before storing it airtight in the fridge for up to 2 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Calories | 590kcal | 30% |
| Carbohydrates | 1g | 0% |
| Protein | 18g | 36% |
| Fat | 56g | 86% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 94mg | 31% |
| Sodium | 70mg | 3% |
| Potassium | 253mg | 5% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 3.2mg | 4% |
| Calcium | 34mg | 3% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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