Description
This Rack of Lamb recipe features tender, flavorful racks seasoned with a fragrant garlic-rosemary-lemon marinade and perfectly roasted to medium rare for optimal juiciness. The easy-to-follow process uses a food processor to create an herbaceous paste that enhances the lamb’s natural flavor, then roasts the meat in a hot oven to lock in succulent taste. Resting before serving allows the juices to redistribute, resulting in a melt-in-your-mouth experience perfect for special dinners or holiday gatherings.
Ingredients
Scale
Herb-Rub
- ¼ cup fresh rosemary leaves
- 4 cloves garlic, roughly chopped
- 4 teaspoons kosher salt
- ½ teaspoon ground black pepper
- Zest of 1 medium lemon
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
Main
- 2 racks of lamb, frenched (about 1 ¾ to 2 pounds per rack)
Instructions
- Prepare Herb Mixture: In the bowl of a food processor fitted with a steel blade, add the rosemary, garlic, kosher salt, ground black pepper, and lemon zest. Blend until finely chopped. Then add the fresh lemon juice and extra virgin olive oil, blending again until the mixture is evenly combined into a paste.
- Rub the Lamb: Place the lamb racks fat side up with ribs curving down in a roasting pan or rimmed baking sheet. Rub the entire surface of each rack generously with the prepared garlic-rosemary mixture. Let the lamb sit at room temperature for 1 hour to absorb the flavors and come to temperature before roasting.
- Preheat the Oven: About 30 minutes before cooking, place a rack in the center of the oven and preheat it to 450°F, ensuring the oven maintains this temperature for at least 10 minutes to ensure even, intense heat for roasting.
- Roast the Lamb: Roast the racks of lamb for about 25 minutes to achieve medium rare doneness. If the oven tends to bake unevenly, rotate the pan 180 degrees halfway through cooking to ensure even color and temperature. Avoid cooking past medium to prevent dryness.
- Rest and Serve: Remove the lamb from the oven and loosely tent with aluminum foil. Let rest for 15 minutes to allow the juices to redistribute. Use a sharp chef’s knife to cut between the ribs into individual chops. Arrange on a serving platter or allow guests to serve from the cutting board. Serve warm or at room temperature for best flavor.
Notes
- To Store: Refrigerate leftover rack of lamb wrapped tightly in plastic wrap or stored in an airtight container for up to 3 days.
- To Reheat: Slice leftover lamb into individual ribs and place in a baking dish. Add a splash of broth, cover with foil, and warm in a 325°F oven until heated through.
- To Freeze: Store leftovers in an airtight container or zip-top bag for up to 3 months. Defrost in the refrigerator before reheating. Note freezing is safe but may slightly affect flavor and texture after reheating.
Nutrition
- Serving Size: 1/6 of recipe (about 8 oz cooked lamb)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 870 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 125 mg
