Meat + Poultry Lamb Rack of Lamb Garlic-Crusted Roast Rack of Lamb 4.8 (152) 53 Reviews Rack of lamb is impressive and surprisingly easy to make. This lamb recipe requires just five ingredients and 10 minutes of work. By Kenny Rochford Kenny Rochford Scottish-born Kenny Rochford co-founded upstart California wine company John Curtis + Sons focused on producing high-quality wine for cans and supporting the environment. He has over two decades of experience working in California wineries such as Medlock Ames, CIRQ Estates, and Kosta Brown. Food & Wine's Editorial Guidelines Updated on December 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Ingalls Photography Active Time: 10 mins Total Time: 1 hrs 45 mins Yield: 8 Jump to recipe When lamb is at the center of the dinner table — especially something as eye-catching as this rack of lamb — it makes the meal feel special. This recipe is one of our favorite ways to prepare a rack of lamb because it's simple but has wonderfully complex flavors from the marinade. You simply rub the lamb with plenty of garlic, rosemary, olive oil, and salt before roasting it on high heat, so the meat browns but remains medium-rare inside when it is done cooking (add another minute or two to the roasting time if you prefer your lamb to be cooked more). Be sure to ask your butcher to french the racks, which means that all the excess meat, fat, and cartilage is removed from the bones. This means that you will have a cleaner presentation after roasting the meat, and that the the meat and fat that would have been left on the bones don't burn while the meat roasts. Since the seasoning here is so simple, the dish pairs well with a range of sides, from risotto to green salads to roasted vegetables. Mix and match your sides to your preferences — a main course recipe this easy gives you time to think about everything else. Ingredients 1 head of garlic (cloves peeled) ¼ cup rosemary leaves ¼ cup extra-virgin olive oil 2 racks of lamb, frenched (2 pounds each) Kosher salt and freshly ground black pepper Directions In a mini food processor, combine garlic, rosemary and olive oil and process until garlic is finely chopped. Season lamb racks with salt and pepper and rub garlic-rosemary oil all over them. Set racks fat-side up on a large rimmed baking sheet and let stand for 1 hour. Preheat oven to 450°F. Roast lamb in upper third of oven for 15 minutes. Turn racks and roast for 10 minutes longer for medium-rare meat. Transfer racks to a carving board, stand them upright and let rest for 10 minutes. Carve racks in between rib bones and transfer to plates. Serve immediately. For an easy way to prepare a rack of lamb, simply rub it with plenty of garlic, rosemary, olive oil and salt before roasting. © Ingalls Photography Serve With Mushroom risotto. 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. Rate it Print