Roast Rack of Lamb with Garlic and Herbs
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
25 mins
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Marinating time
30 mins
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Servings
6 up to
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Calories
299 kcal
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Course
Main Course
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Cuisine
Mediterranean
Roast Rack of Lamb with Garlic and Herbs
Description
Roast Rack of Lamb with Garlic and Herbs features lamb racks marinated in a mixture of garlic, fresh parsley, dried rosemary, extra virgin olive oil, and a pinch of red pepper flakes. The marinade is finely processed and rubbed onto the seasoned lamb, which rests briefly before roasting.
The roasting method involves a short high-temperature phase to develop a crust and caramelization, followed by turning the meat and cooking until the desired internal temperature is approached. This produces a tender, juicy finish typically enjoyed rare to medium-rare. Resting the meat covered with foil allows juices to redistribute, enhancing tenderness.
Each rack consists of 8 ribs, suitable to serve 2 to 3 chops per person. This lamb dish suits dinner menus where a flavorful roast with herbal and garlicky notes is desired. The marinade’s fresh herbs and garlic create a fragrant complement to the natural richness of the lamb meat.
Marinating overnight in the refrigerator intensifies flavor. Using an instant-read thermometer helps achieve perfect doneness. Leftovers can be stored airtight in the fridge for up to 3 days and reheated gently with some moisture to preserve tenderness.
Ingredients
For the garlic-herb marinade
- 10 garlic cloves
- ¼ cup extra virgin olive oil
- 1 cup parsley lightly packed fresh
- 2 tsp rosemary dried
- ½ teaspoon red pepper flakes
For the rack of lamb
- 2 lamb racks
- salt Kosher salt
- black pepper Kosher salt
Instructions
- In the bowl of a small food processor fitted with a blade, add the garlic, olive oil, parsley, rosemary and red pepper flakes. Run the processor until the mixture is well-combined and everything is finely chopped.
- Season the lamb all over with kosher salt and pepper.
- Rub each rack of lamb all over with the marinade. Let the lamb marinate for 20 to 30 minutes at room temperature (or if you have the time, up to 1 hour).
- Heat the oven to 450 degrees F and place a rack on the top 1/3 of the oven.
- Arrange the lamb racks (fat side pointing up) on a sheetpan. Place the sheetpan on the top oven rack for 15 minutes. Carefully remove it from the oven and turn the rack of lamb on the other side. Return to the oven and cook for another 5 to 10 minutes depending on how you like your rack of lamb (rack of lamb is typically served rare or medium-rare, but you can also serve it medium).
- Remove from the oven and tent with foil. Allow the lamb about 10 minutes to rest (the temperature will rise and the lamb will continue to cook some more).
- Cut the lamb chops in between the bones and arrange on a platter to serve. (Add a side of Tzatziki sauce if you like).
Notes
- Marinate the lamb overnight in the fridge to deepen the herb and garlic flavors.
- Use an instant-read thermometer to check doneness; remove the lamb 5°F before target temperature as it continues cooking while resting.
- Aim for 125°F internal temperature for rare and about 135°F for medium-rare lamb.
- Each rack yields 8 ribs; plan on 2 to 3 chops per person to serve 6 to 8 people.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Warm leftover lamb gently in a medium oven with added moisture and covered with foil to avoid drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6up to
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 2.9g | 1% |
| Protein | 26.7g | 53% |
| Saturated Fat | 5.9g | 30% |
| Cholesterol | 92.5mg | 31% |
| Sodium | 102mg | 4% |
| Potassium | 389.8mg | 8% |
| Fiber | 1g | 4% |
| Vitamin A | 891.8IU | 18% |
| Vitamin C | 14.9mg | 17% |
| Calcium | 47.7mg | 5% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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