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Garlic-Crusted Roast Rack of Lamb

Garlic-Crusted Roast Rack of Lamb

Name: Garlic-Crusted Roast Rack of Lamb
Total time: 105 min
Yield: Serves : 8
Ingredients: 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

Active Time

10 MIN

Total Time

1 HR 45 MIN

Yield

Serves : 8

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. Centerpiece Roasts

Ingredients

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

Step 1

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.

Step 2

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.

Step 3

Carve the racks in between the rib bones and transfer to plates. Serve right away.

Serve With

Mushroom risotto. Click the link for five fanastic upgrades for the creamy earthy dish.

Suggested Pairing

Rochford's preferred accompaniment is Merlot. The Medlock Ames property contains 30-year-old Merlot vines that produce wines of great balance and concentration.

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Aggregate Rating value: 5

Review Count: 5

Worst Rating: 0

Best Rating: 5

Author Name: Jenlowe65

Review Body: Made this dish last night. Simple,but delicious. I seared it under the broiler for a couple of minutes at the end, as we like it crisp on outside.

Review Rating: 5

Date Published: 2018-02-17

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: Bart Blumenfold

Review Body: Heck no. 15 mins???? Where is the weight and size correction? That video demonstrated that lamb was NOT cooked. What about the cook time to allow the natural oils/fat to render and help sear? This is a useless recipe. I modified it - I roasted at 400oF for 10 mins to sear and seal the flavor, then 45 mins at 300 oF. My goodness, the flavor was rich, the lamb had time to cook, the crusted garlic, rosemary, cracked coarse pepper and sea salt had time to flavorize and penetrate the meat. This 15 min recipe is bogus and I would not serve my dinner guests that formula. Try mine - it will burst with flavor !!

Review Rating:

Date Published: 2019-02-17

Author Name: jdpurple07

Review Body: jdpurple made this last night just as per recipe. it was SO very good. timing also just right.

Review Rating:

Date Published: 2019-11-01

Author Name: Barbara DeClerck

Review Body: Excellent and easy! Came out a perfect medium, I covered the rack while it rested. I’d make this again.

Review Rating:

Date Published: 2019-04-22

Author Name: Beau Bramer

Review Body: Anyone know who makes those plates in the video?

Review Rating:

Date Published: 2020-01-20

Author Name: HBcook

Review Body: I made half this recipe for 2 of us and it is fantastic and so easy. I made it on convection (425ºF) and it came out perfect!! Great flavor, perfect temperature and tender. My garlic/rosemary/oil didn't puree up as much as the video but it worked.

Review Rating:

Date Published: 2020-01-11

Author Name: Lizsb

Review Body: This dish was a hit! I made the 2 racks for 6 people and it was devoured. I followed the instructions exactly making no modifications. I eyed my oven temp as it tends to run hot and I believe that makes a big difference. We like our lamb medium rare. The Costco frenched rack of lamb was used but I "frenched" them even more ( watched Gordon Ramsey's youtube on how) which cut out even more of that nasty fat and allowed the seasoning the really penetrate the meat but you don't have to do that. The recipe came out just like the video above. Delicious! Thank you!

Review Rating:

Date Published: 2020-01-09

Author Name: Debbie Reynolds

Review Body: I made this recipe with the following modifications: used garlic olive oil and added a handful of fresh thyme. I used entire recipe on one rack of lamb and marinated it for about 7 hours. My husband smoked the rack of lamb then finished it on the BBQ. Absolutely delicious!

Review Rating:

Date Published: 2019-11-23

Author Name: Mary Anne Keena

Review Body: Not sure why, but this came out medium well. Additionally, the outside was still not seared. Followed directions and had it in 25 mins at 450.

Review Rating:

Date Published: 2019-11-16

Author Name: CJH818

Review Body: WOW! I followed the recipe exactly but added 5 minutes to the cook time because we prefer less rare. The taste was yummy, lamb was so tender. I tossed some mini potatoes in oil S&P and added them to the baking sheet with the lamb … they were awesome, done perfectly after 30 mins. I tented foil over the lamb for the 10 min rest time. This is so easy and so so good, a keeper recipe, thank you!

Review Rating:

Date Published: 2019-10-24

Author Name: Helen Gavin

Review Body: That lamb looks raw, yuk. I suggest 30 mins would be better?

Review Rating:

Date Published: 2019-05-18

Author Name: lunasmommy

Review Body: This was delicious, simple and didn't take all day! Perfect for a Vday dinner!

Review Rating: 5

Date Published: 2018-02-15

Author Name: Dominuz

Review Body: Who is the manufacturer of that fork and knife set?

Review Rating:

Date Published: 2018-01-31

Author Name: Cheryl Macey

Review Body: Perfect

Review Rating:

Date Published: 2018-01-21

Author Name: Da Jefferson

Review Body: Excellent rave reviews from all of us dining on these chops this evening. Adjusted quantity of ingredients to match the weight of the chops. Did not change the recipe at all. Was thinking of adding thyme but always try to prepare recipes as written the first time - very glad we did.

Review Rating:

Date Published: 2018-01-14

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.

Review Rating:

Date Published: 2017-05-08

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. No browning?

Review Rating:

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: JATIII63

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: 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.

Review Rating:

Date Published: 2016-12-25

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Garlic-Crusted Roast Rack of Lamb

Ingredients

How to Make It

Serve With

Suggested Pairing

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