Description
This Rack of Lamb with Garlic and Rosemary is a flavorful and elegant main course perfect for special occasions or a refined dinner. The lamb is rubbed with a fragrant mixture of fresh herbs, garlic, and olive oil, then roasted to a perfect medium rare, resulting in tender, juicy meat with a crisp exterior.
Ingredients
Scale
Lamb and Herb Rub
- 2 racks of lamb 8 bones each, frenched
- 3 tablespoons olive oil
- 1 tablespoon garlic minced
- 2 tablespoons fresh rosemary leaves minced
- 1 tablespoon thyme leaves minced
- 1 tablespoon parsley leaves minced, plus more for garnish
- Salt and pepper to taste
- Cooking spray
Instructions
- Prepare the oven and pan: Preheat the oven to 450 degrees F. Line a sheet pan with foil and coat the foil with cooking spray to prevent sticking.
- Make the herb mixture: In a bowl, combine the olive oil, minced garlic, rosemary, thyme, parsley, salt, and pepper. Stir well to create a uniform herb rub.
- Season the lamb: Rub the herb mixture all over both racks of lamb, ensuring all surfaces are coated. Let the lamb sit at room temperature for 30 to 45 minutes to allow the flavors to meld and the meat to come closer to room temperature.
- Roast the lamb: Place the racks on the prepared sheet pan and bake for 25 minutes or until a meat thermometer inserted into the thickest part reads 120 degrees F for medium rare.
- Rest the meat: Remove the racks from the oven and cover loosely with foil. Let them rest for 10 minutes; the temperature should rise to about 125 degrees F during this time, ensuring juiciness and tenderness.
- Slice and serve: Slice the lamb between the bones into individual chops. Sprinkle with additional fresh parsley for garnish, then serve immediately for the best flavor and texture.
Notes
- Resting the meat is crucial for retaining juices and achieving tender lamb.
- You can adjust the cooking time slightly for different degrees of doneness.
- Frenched racks mean the bones are cleaned of meat and fat for an elegant presentation.
- Letting the meat come to room temperature before roasting helps it cook evenly.
- Use a reliable meat thermometer to ensure perfect doneness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 0.5 g
- Sodium: 200 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 110 mg
