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5.0 from 6 votes

Roast Rack of Lamb Recipe

Ideal for holiday menus but easy enough for Sunday dixnner every week, my 3-ingredient Roast Rack of Lamb Recipe is one of the best main dish ideas when you want to impress.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
35 mins
Servings: 8 servings (2 bones each)
Calories: 523 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 bulb garlic cloves separated and peeled
  • 1/4 cup fresh Rosemary stemmed (see note 1)
  • 1/4 cup olive oil
  • 2 racks of lamb trimmed and frenched (about 4 pounds or 14 to 16 bones, see note 2)
  • Salt and freshly ground black pepper

Instructions

    Cup of Yum
  1. Line a rimmed baking sheet with foil. In a food processor, pulse garlic and rosemary until finely chopped. With the motor running, drizzle in oil.
  2. Pat lamb dry with paper towels and season generously with salt and pepper. Rub all over with garlic-rosemary mixture. Set on prepared baking sheet, fat side up, and let stand at room temperature for 1 hour.
  3. Adjust oven racks to the upper middle position and preheat oven to 450 degrees. Roast the lamb for 15 minutes, then rotate the baking sheet. Continue roasting until the lamb reaches 145 degrees on an internal thermometer, about 10 to 15 minutes longer.
  4. Transfer the racks of lamb to a carving board, stand upright, and let rest for 10 minutes. Carve the racks in between the rib bones and serve.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Fresh rosemary: I blitz 1/4 cup (4 tablespoons) of the leaves from this sturdy herb with garlic and olive oil for an ultra-easy marinade. If you prefer different herbs, feel free to swap in fresh thyme, sage, oregano, tarragon, or marjoram.
  • Rack of lamb: This recipe calls for about 2 racks of lamb, about 4 pounds or 14 to 16 bones. For the best presentation (but no effect on flavor), ask your butcher to "French" the lamb which means to trim away all the meat, fat, and cartilage from the bones. Or, you can do it yourself by following this tutorial on Serious Eats.
  • Yield: This Roast Rack of Lamb Recipe creates 8 main dish servings, each with 2 lamb chops.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition Information

Serving 2 bones Calories 523kcal (26%) Carbohydrates 0.2g (0%) Protein 18g (36%) Fat 50g (77%) Saturated Fat 20g (100%) Polyunsaturated Fat 4g Monounsaturated Fat 22g Cholesterol 94mg (31%) Sodium 70mg (3%) Potassium 242mg (7%) Fiber 0.1g (0%) Sugar 0.001g (0%) Vitamin A 25IU (1%) Vitamin C 0.2mg (0%) Calcium 22mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings (2 bones each)

Amount Per Serving

Calories 523

% Daily Value*

Serving 2 bones
Calories 523kcal 26%
Carbohydrates 0.2g 0%
Protein 18g 36%
Fat 50g 77%
Saturated Fat 20g 100%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 22g 110%
Cholesterol 94mg 31%
Sodium 70mg 3%
Potassium 242mg 5%
Fiber 0.1g 0%
Sugar 0.001g 0%
Vitamin A 25IU 1%
Vitamin C 0.2mg 0%
Calcium 22mg 2%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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