Description
This Rack of Lamb with Garlic and Rosemary is a flavorful and elegant main course perfect for special occasions or a delightful dinner. The lamb is rubbed with a fragrant mixture of olive oil, garlic, rosemary, thyme, and parsley, then oven-roasted to medium rare perfection, resulting in a juicy and tender dish.
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
Others
- Cooking spray
Instructions
- Preheat Oven: Preheat the oven to 450 degrees Fahrenheit and line a sheet pan with foil, then 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 create a fragrant herb rub.
- Rub Lamb: Rub the olive oil and herb mixture all over both racks of lamb ensuring they are evenly coated. Let the lamb sit at room temperature for 30 to 45 minutes to absorb flavors.
- Bake Lamb: Place the racks on the prepared sheet pan and bake for 25 minutes or until a thermometer inserted into the thickest part of the meat reads 120 degrees Fahrenheit for medium rare.
- Rest Lamb: Remove the lamb from the oven, cover loosely with foil, and let it rest for 10 minutes. The internal temperature will rise to 125 degrees Fahrenheit during this time.
- Slice and Serve: Slice the lamb between the bones into individual chops. Sprinkle with additional fresh parsley for garnish, then serve immediately.
Notes
- Allowing the lamb to rest after roasting helps redistribute the juices, ensuring a tender and juicy final dish.
- For more well-done lamb, increase the internal temperature accordingly (135°F for medium, 145°F for medium-well).
- Frenched racks of lamb are trimmed for a cleaner presentation, but you can ask your butcher to do this for you.
- If fresh herbs are not available, dried herbs may be used but reduce the amount to one-third as they have stronger flavors.
- Use a meat thermometer to accurately gauge doneness to avoid overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 0.5 g
- Sodium: 120 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 85 mg
