Why You’ll Love This Recipe

This Roast Rack of Lamb with Rosemary is impressively easy to prepare yet has a luxurious flavor that will make any meal feel special. The fresh herbs and garlic rub create a fragrant crust, while the roasting process ensures the lamb remains tender and juicy inside. It’s a dish that’s simple enough for a weeknight but elegant enough to serve at holiday dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Rack of lamb (frenched, about 1.5 to 2 pounds)
Fresh rosemary, finely chopped
Garlic cloves, minced
Olive oil
Salt
Freshly ground black pepper
Optional: Dijon mustard

Directions

Preheat the oven to 450°F (230°C).
Pat the rack of lamb dry with paper towels and season generously with salt and pepper.
In a small bowl, mix the rosemary, minced garlic, and olive oil. Optionally, add Dijon mustard for extra flavor.
Rub the herb mixture all over the lamb, pressing it into the meat to ensure full coverage.
Place the lamb bone-side down on a roasting pan or baking sheet.
Roast for 20-25 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare.
Remove from the oven and let rest for 10 minutes, loosely covered with foil. The temperature will rise slightly while resting.
Slice the lamb between the bones into individual chops and serve.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Add breadcrumbs to the rosemary mixture for a crunchy herb crust.
Swap rosemary for thyme or oregano for a different flavor profile.
Marinate the lamb overnight in the rosemary-garlic rub for more depth of flavor.
For a tangy twist, add a splash of balsamic vinegar or lemon juice to the rub.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a 300°F (150°C) oven for 10-15 minutes. Avoid overcooking to maintain the lamb’s tenderness.

FAQs

What is a frenched rack of lamb?

A frenched rack has the fat and meat cleaned from the ends of the rib bones for a more elegant presentation.

Should I sear the lamb before roasting?

Searing is optional. Roasting at high heat will create a nice crust, but you can sear it in a hot skillet for a few minutes on each side if you prefer.

Can I make this ahead of time?

Yes, you can prep the lamb with the rosemary rub up to a day in advance. Store it in the fridge and let it come to room temperature before roasting.

What internal temperature should lamb be cooked to?

For medium-rare, cook the lamb to an internal temperature of 125°F (52°C). For medium, aim for 135°F (57°C).

Can I use dried rosemary?

Fresh rosemary is preferred for its flavor, but if using dried, reduce the amount by half.

What sides go well with roast lamb?

Mashed potatoes, roasted vegetables, couscous, or a fresh salad all complement lamb beautifully.

Can I freeze leftover lamb?

Yes, you can freeze lamb portions for up to 2 months. Reheat gently to maintain texture.

How do I know if the lamb is done without a thermometer?

You can check by the touch test or if juices run clear, but a thermometer is the most reliable method.

Can I grill the rack of lamb instead of roasting?

Yes, you can grill the lamb over indirect heat for a similar result.

Is this recipe keto or paleo-friendly?

Yes, this recipe is naturally low-carb and suitable for keto and paleo diets.

Conclusion

Roast Rack of Lamb with Rosemary is a stunning dish that’s both easy to prepare and deliciously flavorful. With its perfect blend of tender meat and a crispy, aromatic crust, this recipe makes for an unforgettable meal, whether for a special celebration or a cozy dinner at home.

Roast Rack of Lamb with Rosemary

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Author: Chef Sara
Total Time: 35 minutes
Yield: 4 servings

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Description

Roast Rack of Lamb with Rosemary is a classic, elegant dish perfect for special occasions or a cozy dinner. The lamb is seasoned with rosemary, garlic, and olive oil, roasted to perfection for a juicy, tender result with a crispy, flavorful crust. An easy-to-make dish that brings luxury to any table.

Ingredients

For the Lamb:

1.5 to 2 pounds rack of lamb (frenched)

2 tablespoons fresh rosemary, finely chopped

4 cloves garlic, minced

2 tablespoons olive oil

Salt, to taste

Freshly ground black pepper, to taste

Optional: 1 tablespoon Dijon mustard

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Instructions

Preheat the Oven:
Preheat your oven to 450°F (230°C).
Prepare the Lamb:
Pat the rack of lamb dry with paper towels and season generously with salt and pepper.
Make the Herb Rub:
In a small bowl, combine the rosemary, minced garlic, and olive oil. Optionally, add Dijon mustard for extra flavor.
Season the Lamb:
Rub the herb mixture all over the lamb, pressing it into the meat to ensure full coverage.
Roast the Lamb:
Place the lamb bone-side down on a roasting pan or baking sheet. Roast for 20-25 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare.
Rest the Lamb:
Remove the lamb from the oven and let it rest for 10 minutes, loosely covered with foil. The temperature will rise slightly while resting.
Slice and Serve:
Slice the lamb between the bones into individual chops and serve.

Notes

For Extra Crunch: Add breadcrumbs to the rosemary mixture for a crunchy herb crust.

Flavor Variations: Swap rosemary for thyme or oregano for a different flavor profile.

Make-Ahead Tip: Marinate the lamb overnight in the rosemary-garlic rub for deeper flavor.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Roasting
Cuisine: Mediterranean, American