Roasted Rack of Lamb
User Reviews
5
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Prep Time
1 hr 10 mins
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Cook Time
30 mins
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Additional Time
10 mins
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Total Time
1 hr 50 mins
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Servings
4 servings
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Calories
500 kcal
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Course
Main Course
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Cuisine
Greek
Roasted Rack of Lamb
Description
This recipe requires a Frenched rack of lamb, trimmed to expose the rib bones. The fat cap is scored to help render fat and flavor the meat. After seasoning with salt, pepper, garlic powder, rosemary, and thyme, the rack is left at room temperature for one hour to ensure even roasting.
Oven-roasting at 425°F for approximately 25 minutes targets a medium-rare finish, verified by an instant-read thermometer reading 135°F in the thickest part. Resting the rack for 10 minutes after roasting allows juices to redistribute. The rack is then sliced between the ribs into individual chops, showcasing tender, pink meat with a seasoned crust.
This roasted lamb is ideal for main course serving, elegant dinners, or special occasions. Leftovers keep well refrigerated for several days and can be gently reheated to avoid drying out. Freezing is possible for up to three months if needed.
Ingredients
- 1 rack of lamb Frenched, 1 ½ pound, 8 ribs
- olive oil spray form
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper freshly ground
- 1 teaspoon garlic powder
- ½ teaspoon rosemary dried
- ¼ teaspoon thyme dried
Instructions
- An hour before you start roasting the lamb, line a large, rimmed baking sheet with foil and spray it with olive oil spray.
- Place the lamb on the prepared baking sheet, fat side up. Score the fat by making small shallow slits 1 inch apart.
- Liberally spray both sides of the lamb with olive oil and sprinkle it with salt, pepper, garlic powder, rosemary, and thyme. Allow the lamb to rest on the counter for about an hour and come to room temperature.
- Preheat the oven to 425°F.
- Roast the lamb in the preheated oven until an instant-read thermometer inserted into the thickest part (not touching the bone) reads 135°F (medium-rare), about 25 minutes.
- Remove the lamb from the oven. Transfer it to a cutting board. Cover it with foil, and let it rest for 10 minutes.
- To cut the rack into individual ribs, turn it upside down, locate the bones, and carefully cut between them using a sharp chef's knife.
- Serve immediately.
Notes
- Use an instant-read thermometer to ensure medium-rare doneness at 135°F, checking in the thickest part of the meat.
- Rest the cooked rack covered with foil for about 10 minutes before slicing to retain juices.
- Frenched racks have exposed bones for presentation and even cooking; trim accordingly.
- Store leftovers in an airtight container in the refrigerator for 3-4 days, reheating covered at low microwave power.
- Leftovers may be frozen for up to three months in freezer bags.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Serving | 6ounces | |
| Calories | 500kcal | 25% |
| Protein | 44g | 88% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Sodium | 538mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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