This juicy roasted rack of lamb, filled with the flavors of garlic and rosemary, is the perfect dish for special occasions or a romantic dinner for two.
If you are a lamb lover, you must try our sous vide lamb shanks and sous vide lamb chops.
Ingredients to Make Roasted Rack of Lamb
- Frenched Lamb Rack: Be sure to ask your butcher for a “frenched” rack of lamb. This means they’ll remove the excess meat, fat, and cartilage from the bones, giving the rack a clean and elegant look. This way, the lamb looks fantastic after roasting, and you avoid any burnt bits on the bones.
- Fresh Rosemary Leaves, Chopped: Fresh rosemary is a game-changer. Its earthy, aromatic flavor pairs perfectly with lamb. Chop the leaves finely to release their full fragrance.
- Garlic Clove, Finely Chopped: Garlic adds a robust, savory kick. Make sure to chop it finely so it coats the lamb evenly, infusing it with delicious garlicky goodness.
- Olive Oil: Olive oil helps keep the lamb juicy while roasting and ensures the garlic and rosemary stick to the meat. Plus, it adds a subtle fruity flavor that enhances the dish.
- Kosher Salt: Kosher salt is great for seasoning because of its coarse texture. It’s easy to sprinkle evenly over the lamb, bringing out all the natural flavors.
- Black Pepper, Freshly Cracked: Freshly cracked black pepper is much more aromatic and flavorful than pre-ground. It adds just the right amount of heat and complexity to balance the richness of the lamb.
How to Cook Rack of Lamb
Preheat the Oven: Set your oven to 410℉ (210℃) and let it preheat while you prepare the lamb.
Prepare the Garlic-Rosemary Oil: Chop the garlic and mince the rosemary. In a small bowl, mix the olive oil, chopped garlic, and rosemary. Season the lamb racks generously with salt and pepper, then rub the garlic-rosemary oil all over them. Place the racks fat-side up on a large rimmed baking sheet and let them sit for 1 hour to marinate.
Roast the Lamb: Place the lamb on the oven tray and put the tray on a rack in the preheated oven. Roast the rack of lamb when its internal temperature reaches 140℉ (60°C) for medium doneness.
Note: A meat thermometer helps you achieve the perfect doneness. Without it, you risk undercooking or overcooking the lamb. The Typhur Sync wireless meat thermometer is a great tool for this. It allows you to monitor the internal temperature of the lamb without opening the oven, ensuring precise cooking. Simply set the target temperature to 120℉/49°C for rare, 130℉/54°C for medium rare, 140℉/60°C for medium, 150℉/66°C for medium well, and 160℉/71°C for well done. You’ll be notified when the lamb is ready to remove from the heat.
Rest the Lamb: Using oven gloves, carefully remove the tray from the oven and transfer the lamb to a heat-resistant surface. Let the lamb rest for at least 3 minutes; note that the internal temperature will continue to rise during this time due to the carryover cooking.
Serve: Carefully remove the probe, carve the lamb, and serve. Enjoy your perfectly roasted rack of lamb!
What to Serve With Rack of Lamb
This rack of lamb recipe uses simple seasonings, making it a versatile dish that pairs well with just about any side, from mashed potatoes to green salads to roasted veggies.
Classic Rack of Lamb
Video
Equipment
- Oven
- Oven Gloves
- Tongs
- Bowl
- Chef Knife
Ingredients
- 2 pounds lamb rack, bone in
- 5 tbsp fresh rosemary leaves chopped
- 1 head garlic clove, finely chopped
- 1/4 cup olive oil
- 3 tsp kosher salt
- 20 turns black pepper, freshly cracked
Instructions
- Preheat the oven to 410℉/210℃.
- Chop the garlic and mince the rosemary. Prepare a small bowl. Add olive oil, chopped garlic and rosemary. Mix well and set aside.5 tbsp fresh rosemary leaves, 1 head garlic clove, finely chopped, 1/4 cup olive oil
- Season lamb racks with salt and pepper and rub garlic-rosemary oil all over them. Set racks fat-side up on a large rimmed baking sheet and let sit for 1 hour.2 pounds lamb rack, bone in, 3 tsp kosher salt, 20 turns black pepper, freshly cracked
- To ensure accuracy, insert the probe into the thickest part of the meat, making sure the safety line is completely immersed.
- Select lamb→ chop→ chop in the parameters list. Set the target temperature to 140℉/60°C. Place the lamb on the oven tray, then place the oven tray on a rack in the oven.
- To begin the process, press the start button on your phone. You will be notified when the lamb ready to come out of the oven.
- Using a pair of oven gloves, carefully remove the tray with the lamb and transfer to a heat-resistant surface. Let the lamb rest for at least 3 minutes. (Note: the internal temperature will continue to rise.)
- Carefully Remove the Probe.
- Serve and enjoy!
Nutrition PER SERVING
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
Great recipe