PREP TIME: 1 hr | COOK TIME: 25 mins | TOTAL TIME: 1 hr 25 mins | SERVINGS: 4 people
You’ll be obsessed with this delicious rosemary and garlic oven-roasted rack of lamb! The lamb is marinated in a simple marinade made of aromatic garlic, fresh herbs, and citrusy lemon zest, then baked to your desired doneness. This is perfect for special occasions or a fancy dinner at home served with a side salad or roasted veggies.
¼ c. olive oil
1 rack of lamb, typically 8 to 9 ribs
2 tbsp fresh rosemary
6-8 garlic cloves
2 tsp fresh thyme leaves
Coarse salt & freshly ground black pepper to taste
Zest of 1 lemon
How to make Oven Roasted Lamb Rack
Step 1: Place the rack of lamb on a baking sheet and generously season with salt and pepper on both sides.
Step 2: Place the olive oil, rosemary, thyme, garlic cloves, and lemon zest in a food processor. Then, pulse until finely chopped. If a food processor is not available, finely chop the garlic and herbs, then mix them into the oil in a small bowl.
Step 3: Over the seasoned lamb, rub the marinade. Set aside for an hour at room temperature before roasting.
Step 4: Prepare the oven. Preheat it to 450 degrees F. On the baking sheet, place the lamb with the fat side up. Roast in the preheated oven for about 15 minutes, then rotate the baking sheet and roast for an additional 10 minutes for medium-rare or 15 minutes if you like medium doneness.
Step 5: To a cutting board, transfer the roasted rack of lamb and let it rest for about 10 minutes. Then, slice between the bones using a sharp knife.
Step 6: Serve the oven-roasted lamb rack right away. Enjoy!
I recommend using an oven thermometer to ensure the even cooking of the lamb rack.
To store, allow the meat to cool completely, then transfer it to an airtight container or a Ziploc bag and store it in the fridge for up to 2 days.
Calories: 590 kcal | Carbohydrates: 1g | Protein: 18g | Fat: 56g | Saturated Fat: 20g | Cholesterol: 94mg | Sodium: 70mg | Potassium: 253mg | Vitamin A: 75IU | Vitamin C: 3.2mg | Calcium: 34mg | Iron: 2.1mg
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