Description
This Rack of Lamb with Garlic and Rosemary recipe features tender, flavorful lamb racks rubbed with a fragrant blend of garlic, rosemary, thyme, and parsley. Perfectly roasted to medium rare, this elegant main course is ideal for special occasions or a delicious dinner.
Ingredients
Scale
Lamb and Marinade
- 2 racks of lamb 8 bones each, frenched
- 3 tablespoons olive oil
- 1 tablespoon garlic minced
- 2 tablespoons fresh rosemary leaves minced
- 1 tablespoon thyme leaves minced
- 1 tablespoon parsley leaves minced, plus more for garnish
- Salt and pepper to taste
- Cooking spray
Instructions
- Preheat oven: Preheat the oven to 450 degrees F. Line a sheet pan with foil and coat the foil with cooking spray.
- Prepare marinade: In a bowl, combine olive oil, minced garlic, rosemary, thyme, parsley, salt, and pepper. Stir until well mixed.
- Marinate lamb: Rub the olive oil mixture all over both racks of lamb thoroughly. Let the lamb sit at room temperature for 30 to 45 minutes to absorb flavors.
- Roast lamb: Place the lamb racks on the prepared sheet pan and bake for 25 minutes or until a thermometer inserted into the thickest part reads 120 degrees F for medium rare.
- Rest lamb: Remove racks from oven and cover loosely with foil. Let rest for 10 minutes until the internal temperature reaches 125 degrees F.
- Slice and serve: Slice the lamb between the bones, garnish with additional parsley, and serve immediately.
Notes
- Letting the lamb rest after roasting ensures juices redistribute for a juicy cut.
- Adjust roasting time if you prefer lamb cooked more or less done.
- Use a meat thermometer to avoid overcooking.
- Frenching the rack of lamb adds an elegant presentation but can be skipped.
- Fresh herbs deliver the best flavor, but dried can be substituted if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
