Garlic-Crusted Roast Rack of Lamb

I prepared this dish for Easter Supper and it was outstanding! The garlic rosemary coating is so flavorful but not overpowering on the lamb. I roasted two racks of lamb in the upper third of the oven at 430 degrees convection, which browned the lamb nicely. An instant read thermometer makes life so much easier when gauging the internal temp. Will definitely use this recipe again.

This recipe was perfect! I used my ninja blender, so my oil + garlic + rosemary was a texture similar to a mayonnaise or an aioli. I actually needed to add about a tablespoon extra of oil because my head of garlic was huge. I’m not sure if that was the intended texture BUT it was tasty! I didn’t have any issues with my herbs burning; it produced a flavorful crust on the lamb.

My only issue was with the temp -however - it was my fault. I forgot to pull the lamb out, so I ran the package under warm water while the oven preheated, and I got the rest of dinner together. I used the convection setting at the same temp and time in the recipe. I had a larger rack (which was still cool) that was a perfect medium-rare after resting. I had a slightly smaller rack (room temp) that I should have pulled a few minutes early as it was medium in the middle and done on the ends. Luckily, my family happily ate it all - just ate the more ...”thoroughly”... cooked pieces first.

All in all, a great blueprint for success with a cut of meat that was intimidating to me. I loved that it was easy/hands off -just throw it in the oven - which gave me enough time to make my sides vs. searing and finishing in the oven.

I used one rack with the full garlic/rosemary oil amount and salt/pepper and it was still bland. Any fat remains unrendered, making an expensive cut unappetizing. Avoid.

The 2.54lb rack of lamb did not cook/roast to even rare. It was totally raw even when I added extra time. I'll have to re-roast the meat as we couldn't eat it.

This was such a good dish! Couple things I recommend:
a. Note that this recipe is for TWO racks, not just one. I did about 8 minutes per side and then let it rest the full ten minutes and it turned out amazing. The center was still a little closer to rare than I would usually do, but it definitely wasn’t uncooked, and the ends were definitely still medium rare.
b. I marinated overnight— not sure how much of a difference that made, but I liked the result. I followed the comments’ advice and let it marinate fat side down to keep the rub on the meat.
c. Don’t forget to salt and pepper the meat before you add the rub and marinate overnight XP I added salt and pepper after it finished cooking and it turned out fine, but I imagine it would have turned out better if I remembered the seasoning.

I paired this with a montepulciano d’abruzzo, honeyed parnsips, balsamic brussels sprouts, and a lamb sauce from Food and Wine’s recipe for lamb rack with gremolata pesto; highly recommend.

Good basic lamb, but halve the cook time.

One secret that improves this recipe is to sear the lamb off earlier in a hot pan with a little olive oil for about 3-4 minutes per side with just salt and pepper. Let it come back to room temp and then rub your crust on and proceed with the recipe as written.

Delicious! Made it tonight. The only changes/additions were that I hand chopped the rosemary and I tented foil over the racks as they rested. Everything else was the same as the recipe, and it came out perfect! Might want a side sauce in the future though.

Cook time waaaaaay too long. Ruined a perfectly good piece of lamb. Still delicious but overcooked.

This recipe is spot on!

It was delicious but the timing was off. My rack of lamb was over a pound and I cooked it the time recommended and my rack was medium well done instead of medium rare.

I just put the sauce on the meat side of the rack; what good would it do on the fat side? I also set it fat-side down to marinate; why let the sauce just drip off? Also, I let it stand in the fridge for about 24 hours.

The result was very tasty. I think it might have been better, though, to have cut off the thick slab of fat, then place it on top of the lamb for cooking. Perhaps that would have made carving it somewhat easier. “Frenching” it would have helped that, too, but I’m uncertain about the wastage there.

DoverTx asked about "turn the racks." Good question. I took it to mean "flip it" and DoverTx took it to mean "rotate it."

Cooking took longer than the 15+10 called for in the recipe. I think I gave it about 10 minutes more, and it came out medium. When I cut it after the 15+10, parts of it looked nearly raw.

Finally, what does “standing upright” mean? On end? How?

so? do we turn the racks Left Right Up Down WTF? Turn the racks do not mean anything.

My first ever rack of lamb. Followed the recipe but only used one rack and halved the ingredients. It was incredible! Perfectly done, amazing flavor. Will definitely repeat!

Anyone know who makes those plates in the video?

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.

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!

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!

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.

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

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!

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

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

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 !!

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.

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

Who is the manufacturer of that fork and knife set?

Perfect

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.

Made this for Thanksgiving dinner yesterday - made 1 rack for 2 people. The recipe was easy to follow and the results were terrific.

Lovely recipe, we tried <a href="">https://www.thehonestcooks.com/recipes/roast-rack-of-lamb">a"> a rack of lamb with parsnip and turnip puree</a>

Such a Great Information for Food Lovers. Keep it Up i am sharing one more Recipe http://www.kiranaking.ae/blog/how-to-make-chicken-fried-rice

DO NOT put rosemary in a food processor! the first time i made lamb, i put the rosemary in a food processor - this process "burnt" the rosemary and made it bitter and inedible... I had to throw it all out. I suggest chopping by hand. I don't usually comment, but this experience was awful - I hate to waste my fresh herbs!

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.

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).  :)

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.