Roast Rack of Lamb Recipe with Garlic and Rosemary

Name: Roast Rack of Lamb Recipe with Garlic and Rosemary
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 racks lamb; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 2 tablespoons olive oil; 4 cloves garlic; 1 tablespoon fresh Rosemary; 1 cup parsley; ½ teaspoon lemon zest; 1 tablespoon lemon juice

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Resting time
10 mins
Total Time
55 mins
Servings
4 servings
Calories
412 kcal
Course
Dinner
Cuisine
Mediterranean

Roast Rack of Lamb Recipe with Garlic and Rosemary

Robert Berry

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Make this Garlic and herb-crusted roasted rack of lamb recipe for a show-stopping Easter dinner, Christmas feast, or a simple Tuesday meal. First, marinate Frenched lamb racks with a garlic and rosemary marinade and then roast them in the oven. With only 20 minutes of hands-on time, this recipe is surprisingly easy to make.

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Ingredients

Servings

2 racks lamb Frenched - 1 to 1 ½ pounds each - trimmed off fat*
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons olive oil
4 cloves garlic finely minced or pressed (~ 2 tablespoons)
1 tablespoon fresh Rosemary minced
1 cup parsley finely chopped, loosely packed
½ teaspoon lemon zest
1 tablespoon lemon juice

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Instructions

Pat dry all sides of the racks of lamb. Sprinkle the kosher salt and pepper over all sides of the lamb meat.
To make the marinade, combine olive oil, garlic, rosemary, parsley, lemon zest, and juice in a small bowl.
Spread the herb mixture on the top and sides of the frenched lamb racks. There is no need to put any marinade on the back side.
Cover loosely with stretch film and let it sit on the counter for 30 to 60 minutes. Alternatively, you can place the rack of lamb in an airtight container and let it marinate overnight.
When ready to roast, preheat the oven to 450 degrees F (230 C). Line a baking sheet with parchment paper or aluminum foil.
Place the racks of lamb with the fat cap up on the baking sheet.
Roast until it reaches your desired level of doneness. For medium rare, cook it until the internal temperature of the thickest part of the meat registers 125 degrees F. for 18-20 minutes. For medium, cook it until it registers 135 degrees F, 21-24 minutes. And for medium-well, roast it until it registers 145 degrees F, 25-27 degrees F. Keep in mind that there will be 4-5 degrees carryover cooking while resting, which will help the lamb reach its ideal temperature based on your doneness preference.
Loosely tent with foil and let it rest for 10-15 minutes.
When ready to slice, it's best to begin cutting from the backside. Cutting from the front often meets with resistance. To do so, position the rack with the meat side down and the ribs pointing up. Make a preliminary cut in between the bases of the rib bones. Flip the rack over and stand it vertically. Your knife should glide through the ribs without any resistance.
Transfer the lamb chops onto a serving platter and serve.

Notes

: To get a headstart on this recipe, start by seasoning and marinating the meat up to 24 hours in advance. You can then store your lamb in the refrigerator in either an airtight container or a Ziplock bag with as much air removed as possible. Then, all you need to do is remove the meat from the fridge 30-60 minutes before cooking and roast the rack of lamb once it reaches near-room temperature.
: When storing the leftovers, I recommend keeping them unsliced to retain as much juice as possible—especially while reheating. However, if you’ve already cut your meat, that’s okay. Whether whole or sliced, you can store your meat in an airtight container in the fridge for up to 3-4 days.
: I recommend heating the leftovers in a low-heat oven (275-300 degrees F.) for 5-10 minutes or until warmed to your liking.
: You can freeze the leftovers either as a whole or sliced. Place them in a freezer bag, remove as much air as possible and store in the freezer for up to 3 months. Then, thaw the frozen lamb overnight in the fridge and reheat it when you’re ready to eat.
Yields: Each lamb rack includes eight chops, which is ideal for four adults, each having four chops. The nutritional values below are per serving.
Trimming: I recommend trimming some of the fat on the fat cap using a sharp knife. The blog post contains more information and how-to photos about this, should you need them.
The weight of the lamb racks: For best results, purchase a Frenched rack of lambs that are equal in size (as much as possible.) Also, keep in mind that you'll lose some of the weight after trimming it.
Make ahead: To get a headstart on this recipe, start by seasoning and marinating the meat up to 24 hours in advance. You can then store your lamb in the refrigerator in either an airtight container or a Ziplock bag with as much air removed as possible. Then, all you need to do is remove the meat from the fridge 30-60 minutes before cooking and roast the rack of lamb once it reaches near-room temperature.
Store: When storing the leftovers, I recommend keeping them unsliced to retain as much juice as possible—especially while reheating. However, if you’ve already cut your meat, that’s okay. Whether whole or sliced, you can store your meat in an airtight container in the fridge for up to 3-4 days.
Reheat: I recommend heating the leftovers in a low-heat oven (275-300 degrees F.) for 5-10 minutes or until warmed to your liking.
Freeze: You can freeze the leftovers either as a whole or sliced. Place them in a freezer bag, remove as much air as possible and store in the freezer for up to 3 months. Then, thaw the frozen lamb overnight in the fridge and reheat it when you’re ready to eat.

Nutrition Information

Show Details

Calories 412kcal (21%) Carbohydrates 3g (1%) Protein 37g (74%) Fat 93g (143%) Saturated Fat 39g (195%) Polyunsaturated Fat 7g Monounsaturated Fat 40g Cholesterol 189mg (63%) Sodium 730mg (30%) Potassium 578mg (17%) Fiber 1g (4%) Sugar 0.3g (1%) Vitamin A 1280IU (26%) Vitamin C 23mg (26%) Calcium 67mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 412 kcal

% Daily Value*

Calories	412kcal	21%
Carbohydrates	3g	1%
Protein	37g	74%
Fat	93g	143%
Saturated Fat	39g	195%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	40g	200%
Cholesterol	189mg	63%
Sodium	730mg	30%
Potassium	578mg	12%
Fiber	1g	4%
Sugar	0.3g	1%
Vitamin A	1280IU	26%
Vitamin C	23mg	26%
Calcium	67mg	7%
Iron	5mg	28%