Roasted rack of lamb is a brilliant centerpiece dish because it's impressive and surprisingly easy to make. This recipe includes just five ingredients and 10 minutes of active cooking time. It's one of our favorite ways to prepare a rack of lamb because it's simply rubbed with plenty of garlic, rosemary, olive oil and salt before roasting. Since the seasoning is so simple, the dish pairs well with a range of sides, from risotto to green salads to roasted vegetables.
1 head of garlic, cloves peeled
1/4 cup rosemary leaves
1/4 cup extra-virgin olive oil
2 racks of lamb, frenched (2 pounds each)
Salt and freshly ground pepper
How to Make It
In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.
Preheat the oven to 450°. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.
Carve the racks in between the rib bones and transfer to plates. Serve right away.
Review Body: Great dish! I got rave reviews from my family when cooking this for a special holiday dinner. Simple! I had 5 lbs instead of 4 lbs of robs so they needed about 10 minutes more cooking time. I used a meat thermometer and let the temp rise to 130 degrees F before removing to get to med rare. Be sure to not hit a bone when taking the temp! One other thing, tent the meat with aluminum foil while resting the meat after the oven. Serve on a hot plate (I just microwave mine). :)
Review Rating: 5
Date Published: 2016-12-28
Author Name: Russell Flynn
Review Body: I've always heard that browning the rack first adds flavor, but I don't see that step here.
Date Published: 2017-04-17
Author Name: ViciCee
Review Body: December 28, 2016 I cooked a rack using this recipe and it was superb. I used a mix of thyme and rosemary though. I also set the oven for 425 instead of 450 and added 5 minutes on each side (because I don't like med-rare). Next time I'll try 410 degrees, trim some fat off and add only 2 minutes per side in order to keep a little pink in the center. All that doesn't really matter though as the flavor was AMAZING.
Review Rating: 5
Date Published: 2016-12-29
Author Name: Awilda0216
Review Body: Made this for Thanksgiving dinner yesterday - made 1 rack for 2 people. The recipe was easy to follow and the results were terrific.
Review Rating: 5
Date Published: 2017-11-24
Author Name: Ted Johnson
Review Body: Excellent and easy recipe. But our only 1.5 pound rack from Costco took 45 minutes to reach 145 in our 450 degree oven, so really use an instant read thermometer to judge when done. No need to brown in a pan on stove first as the browning occurs in the oven when you turn it over (meat side down). Keep it this way most if time for good color. The two of us loved it.
Date Published: 2017-05-08
Author Name: Marica Nino
Review Body: I never cook the turkey @ Thanksgiving or the prime rib @ Christmas, or any roast for a special occasion dinner. I made this rack of lamb yesterday, and it came out perfectly. Made me appear like the mistress of the kitchen among my family. The fact that it has only five ingredients makes it so easy to shop for and prepare. I did slip in a few sprigs of thyme from my garden among the rosemary, and used extra olive oil to help make the rub adhere to the meat. I had the rub on the racks of lamb for longer than the time recommended (two hours). My company likes the meat medium, so we added five minutes to the cooking time.