Description
This Rack of Lamb with Garlic and Rosemary is a succulent and flavorful dish ideal for special occasions or a refined dinner. Coated with fresh herbs and roasted to a perfect medium rare, this recipe brings out the natural tenderness and juiciness of lamb, complemented by the aromatic blend of garlic, rosemary, thyme, and parsley.
Ingredients
Scale
Meat
- 2 racks of lamb 8 bones each, frenched
Herb Mixture
- 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 the oven: Preheat your oven to 450 degrees Fahrenheit. Line a sheet pan with foil and spray the foil lightly with cooking spray to prevent sticking.
- Prepare herb mixture: In a bowl, combine olive oil, minced garlic, rosemary, thyme, parsley, salt, and pepper, mixing thoroughly until well blended.
- Season the lamb: Rub the prepared herb and oil mixture evenly over both racks of lamb to coat them completely. Allow the lamb to rest at room temperature for 30 to 45 minutes to enhance flavor penetration.
- Bake the lamb: Place the racks onto the prepared baking sheet and bake in the oven for 25 minutes or until a meat thermometer inserted into the thickest part reads 120 degrees Fahrenheit, indicating medium rare.
- Rest the meat: Remove the lamb from the oven, cover loosely with foil, and let it rest for 10 minutes. This allows the juices to redistribute and the internal temperature to gently rise to about 125 degrees Fahrenheit.
- Slice and serve: Carve the racks by slicing between the bones. Sprinkle with additional fresh parsley for garnish and serve immediately for best flavor and tenderness.
Notes
- Resting the lamb after baking is essential for juicy, tender meat.
- Use a meat thermometer for accurate doneness; 120°F is medium rare, adjust time for preferred doneness.
- Frenched racks enhance presentation but can be asked of your butcher if unavailable.
- Allowing the lamb to come to room temperature before cooking helps it cook evenly.
- Leftover lamb can be refrigerated and used for sandwiches or salads the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg
