Rack of Lamb with Garlic and Rosemary
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Additional Time
45 mins
-
Total Time
1 hr 20 mins
-
Servings
6
-
Calories
482 kcal
-
Course
Main Course
-
Cuisine
American
Rack of Lamb with Garlic and Rosemary
Description
The Rack of Lamb with Garlic and Rosemary involves coating frenched lamb racks with a mixture of olive oil, minced garlic, fresh herbs including rosemary, thyme, and parsley, and seasoning with salt and pepper. After letting the meat rest at room temperature to absorb flavors, the racks are roasted in a preheated 450°F oven until an internal temperature of 120°F is reached for medium rare. The high oven heat encourages browning of the herb crust while keeping the interior tender.
After roasting, the lamb is covered and rested for 10 minutes, during which the temperature rises slightly to 125°F. This resting step wets the meat fully moist and makes slicing between bones easier. Finally, the lamb is cut into chops and garnished with additional parsley. This approach results in juicy meat accented by a savory herb crust, suitable for a centerpiece main dish.
Served as sliced chops, it pairs well with roasted vegetables or a simple salad. The fresh herb rub provides an aromatic complement to the rich lamb flavor. The recipe emphasizes timing and temperature for optimal tenderness and flavor balance.
Ingredients
- 2 lamb rack 8 bones each, frenched
- 3 tablespoons olive oil
- 1 tablespoon garlic minced
- 2 tablespoons rosemary minced, fresh leaves
- 1 tablespoon thyme minced, leaves
- 1 tablespoon parsley minced, plus more for garnish, leaves
- salt to taste
- black pepper to taste
- cooking spray
Instructions
- Preheat the oven to 450 degrees F. Line a sheet pan with foil and coat the foil with cooking spray.
- Place the olive oil, garlic, rosemary, thyme, parsley and salt and pepper in a bowl. Stir to combine.
- Rub the olive oil mixture all over both racks of lamb. Let the lamb sit at room temperature for 30-45 minutes.
- Bake for 20-25 minutes or until a thermometer inserted into the thickest part of the meat registers 120 degrees F (for medium rare meat).
- Remove the racks from the oven. Cover with foil and let rest for 10 minutes, or until the thermometer registers 125 degrees F.
- Slice the lamb in between the bones. Sprinkle with additional parsley, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 1g | 0% |
| Protein | 24g | 48% |
| Fat | 24g | 37% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 126mg | 42% |
| Sodium | 94mg | 4% |
| Potassium | 321mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 131IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 34mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
