Garlic-Crusted Roast Rack of Lamb

Cooking time is definitely wrong. I saw others post the same thing but it was still raw.

This is a wonderful recipe. The one change I’ve made is to sear the rack of lamb in a well heated cast iron skillet for 5-7 minutes on all sides before placing in the oven. Bake at 450 for an additional 5 minutes or to desired doneness. They turn out perfect every time! Bon Appetit!

This is a staple in my house. You can't have too much garlic or rosemary. I hate lamb, I tried it all over the world and different preparations. I cook as directed. It comes out a little too raw for my liking but my daughter loves it that way. So I cut off her portion and give it to her. Then I cut the rest of the chops and put them back to make them crisp like we eat in Greece. They are unbelievable. I found it depends where you get the lamb too. I get the organic grass fed lamb that is vacuum sealed from Costco. It doesn't say it on the package but if you look up on the internet about the company you will find that. It is the best lamb.

Complete nonsense the cooking method.
Followed precisely and guess what, it was raw.
Add 30 minutes on the the BS cooking time given.
Expensive piece of meat ruined because of the incompetent method by the author.

First time making rack of lamb, it turned out perfect. Between medium and medium rare, juicy, tender, and super flavorful. Served with rustic risotto and cucumber mint water. So wonderful. A tip, I found it easier to chop the rosemary and grind the garlic and olive oil in a mortar and pestle, then combine them to make the rub.

Should I sear the lamb before I put on the rub and after salt & Pepper?

I've never posted before, anywhere. I have been cooking for 45 years, done catering, entertaining & now cook for a family privately. I Love recipes & am pretty good at finding some pretty spectacular dishes. I had a fabulous Rack of Lamb recipe but couldn't find it, Thank God!! Not only did I love this recipe but I have Never had a meat dish, anywhere or any of mine turn out this good. OMG!! I ate both racks myself in less then 24 hrs. I kno how that sounds and I dont care. THE best Lamb EVER. MELT IN MY MOUTH, OMG! FOREVER GRATEFUL, Shawn Davis,
Ps, I only had dried rosemary, used too much o/oil, put it in a zip bag & marinated for 1 hour. Thank you again and again!!🥰

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?