A whole rack of lamb is coated in garlic, rosemary, and olive oil and then roasted in the oven for a simple yet show-stopping entree.
Let’s talk about lamb! A whole rack of lamb is a great centerpiece for a dinner party or even a holiday meal like Easter, Thanksgiving, or Christmas. It might seem a little intimidating, but it’s actually pretty simple to prepare as long as you follow a few key steps.
Garlic and Rosemary Marinade for Lamb
Garlic and rosemary is a very traditional flavor profile for lamb, and these two ingredients are the stars of this marinade when mixed with salt, pepper, and olive oil. I used dried rosemary for this marinade because that’s what I had on hand, but feel free to use fresh herbs instead. (If using fresh rosemary, you might want to increase the amount called for in the recipe.)
One of the keys to cooking a rack of lamb properly is letting it sit out a room temperature for at least 1 hour and up to 2. Doing so allows some of the flavors of the marinade get into the meat. Also, letting the rack of lamb—and most any meat for that matter—come up to room temperature before cooking helps it to cook more evenly.
Once roasted, be sure to let the rack of lamb rest for 10 to 15 minutes before cutting into chops. The resting time is crucial to let some of the meat’s juices settle back down so that all of it isn’t lost on the cutting board, but you don’t want to let it rest too long so that the meat gets cold. And when serving feel free to sprinkle with a little flaky sea salt for crunch if you wish. Enjoy!
More Lamb Recipes:
Grilled Lamb Chops with Herb Mint Sauce
Middle Eastern-Spiced Lamb Meatballs
Moroccan-Spiced Lamb Shank Stew
Garlic and Rosemary Roasted Rack of Lamb
A whole rack of lamb is coated in garlic, rosemary, and olive oil and then roasted in the oven for a simple yet show-stopping entree.
Ingredients
- 4 cloves garlic
- 1 tablespoon dried rosemary
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 1/2- to 2-pound Frenched rack of lamb
Instructions
- Combine the garlic, rosemary, salt, and pepper and grind with a mortar and pestle, pulse in a food processor, or just finely chop with a knife. Combine with the olive oil and rub all over the lamb and let marinate at room temperature for 1 to 2 hours.
- Place the rack in the top third of the oven and heat to 450˚F.
- Roast the lamb on a rimmed baking sheet fat-side up until the meat reaches the desired temperature. (See note below.) [For the medium-rare temperature shown here, I roasted it for about 25 minutes.] Let rest 10 to 15 minutes before carving and serving.
Notes
Doneness temperatures according to American Lamb:
- Medium-Rare: Pull at 135˚F for a final temp of 145˚F after resting.
- Medium: Pull at 150˚F for a final temp of 160˚F after resting.
- Well: Pull at 160˚F for a final temp of 170˚F after resting.
This was delicious. My lamb was tender and full of flavor. Great recipe.