Description
This succulent Rack of Lamb with Garlic and Rosemary recipe delivers tender, flavorful lamb perfect for a special dinner. Marinated with a fresh herb and garlic mixture, then oven-roasted to medium rare, it’s an elegant and aromatic main course that’s simple to prepare and sure to impress.
Ingredients
Scale
Meat
- 2 racks of lamb 8 bones each, frenched
Herb Marinade
- 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
Other
- 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 to prevent sticking.
- Prepare Herb Mixture: In a bowl, combine olive oil, minced garlic, rosemary, thyme, parsley, salt, and pepper. Stir well to blend all ingredients together.
- Marinate Lamb: Rub the herb and olive oil mixture all over both racks of lamb, ensuring even coverage. Let the lamb sit at room temperature for 30 to 45 minutes to absorb flavors and warm slightly.
- Roast Lamb: Place the racks on the prepared sheet pan and bake in the preheated oven for 25 minutes or until a meat thermometer inserted into the thickest part reads 120 degrees F for medium rare.
- Rest Meat: Remove the racks from the oven and tent loosely with foil. Let them rest for 10 minutes, during which the internal temperature will rise to 125 degrees F, sealing in juices.
- Slice and Serve: Slice the lamb between the bones into individual chops. Sprinkle with additional fresh parsley for garnish, and serve immediately.
Notes
- Allowing the lamb to come to room temperature before roasting results in more even cooking.
- Use a meat thermometer to ensure perfect doneness and avoid overcooking.
- For stronger herb flavor, marinate the lamb in the mixture for up to 2 hours in the refrigerator before cooking.
- If you prefer medium doneness, roast until the thermometer reads 130 degrees F.
- Resting the meat is crucial to keep it juicy and tender.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 90 mg
