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Roast Rack of Lamb with Garlic and Herbs
4.8 from 386 votes

Roast Rack of Lamb with Garlic and Herbs

This Roast Rack of Lamb with Garlic and Herbs combines a vibrant garlic, parsley, rosemary, and red pepper flake marinade rubbed over lamb racks before roasting. The result is tender meat with a mild herby crust and subtle heat from the red pepper flakes. Roasting at high heat initially and finishing with a lower temperature yields a flavorful rare to medium-rare lamb with juicy texture and a savory crust.

Prep Time
15 mins
Cook Time
25 mins
Marinating time
30 mins
Servings: 6 up to
Calories: 299 kcal
Course: Main Course
Cuisine: Mediterranean

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

    Cup of Yum
  1. 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.
  2. Season the lamb all over with kosher salt and pepper.
  3. 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).
  4. Heat the oven to 450 degrees F and place a rack on the top 1/3 of the oven.
  5. 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).
  6. 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).
  7. 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

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%)

Nutrition Facts

Serving: 6 up to

Amount Per Serving

Calories 299

% 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.