If you’ve been searching for a show-stopping dish that marries tender, flavorful meat with fragrant herbs, look no further than this Roast Rack of Lamb with Rosemary Recipe. It’s a glorious way to elevate your dinner table, with succulent lamb perfectly roasted to medium-rare, kissed by fresh rosemary and garlic, and boasting a crispy, golden crust that will absolutely wow your guests. Whether it’s a special occasion or just a night you want to treat yourself, this recipe is a timeless classic that never disappoints.
Ingredients You’ll Need
Keeping the ingredient list simple is what makes this Roast Rack of Lamb with Rosemary Recipe so approachable, yet each item plays a vital role in building layers of savory, fresh, and aromatic flavors.
- 2 racks of lamb (about 1.5–2 pounds total), frenched: Choose racks with a good amount of fat for moisture and flavor; ask your butcher to french for a cleaner presentation.
- 2 tablespoons olive oil: Helps to create that irresistible caramelized crust while keeping the meat juicy.
- 4 cloves garlic, minced: Adds pungent depth and a hint of sweetness when roasted.
- 2 tablespoons fresh rosemary, finely chopped: Brings an earthy, pine-like aroma that infuses the lamb perfectly.
- 1 tablespoon fresh thyme, chopped: A subtle partner to rosemary, lending a delicate herbal brightness.
- 1 teaspoon salt: Essential for seasoning and amplifying the natural flavors of the meat and herbs.
- 1/2 teaspoon black pepper: Adds gentle heat and complexity.
- 1 tablespoon Dijon mustard: Provides tanginess and helps the herbs stick to the lamb, forming a beautiful crust.
How to Make Roast Rack of Lamb with Rosemary Recipe
Step 1: Preheat and Prepare the Lamb
Start by preheating your oven to 450°F (230°C). This high heat is essential for developing that stunning sear on the lamb. Pat the racks dry with paper towels; removing moisture is the key to achieving a crisp, caramelized exterior.
Step 2: Make the Herb Paste
In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, salt, black pepper, and Dijon mustard. Mix until you have a thick, spreadable paste that’s a perfect blend of savory and aromatic flavors.
Step 3: Coat the Lamb Racks
Rub the herb mixture all over the lamb racks, making sure to coat every side evenly. This stage is where the flavors start to get personal with the meat – don’t rush this step!
Step 4: Roast the Lamb
Place the racks fat side up on a foil-lined baking sheet or in a roasting pan. Roast for 20 to 25 minutes if you want that tender medium-rare doneness. For precise cooking, insert an instant-read thermometer into the thickest part; it should read 125–130°F.
Step 5: Rest and Slice
Once roasted, remove the lamb from the oven and cover loosely with foil. Resting the meat for about 10 minutes allows the juices to redistribute, ensuring each bite is juicy and tender. After resting, slice between the ribs to create perfect individual chops.
How to Serve Roast Rack of Lamb with Rosemary Recipe
Garnishes
Simple garnishes like a sprig of fresh rosemary or a drizzle of extra virgin olive oil can add a touch of elegance and freshness. A sprinkle of flaky sea salt right before serving adds a lovely texture contrast and an extra punch of flavor.
Side Dishes
This Roast Rack of Lamb with Rosemary Recipe pairs beautifully with herb-roasted potatoes, creamy mashed cauliflower, or a vibrant medley of roasted seasonal vegetables. Consider a side salad with bitter greens and tangy vinaigrette to balance the richness of the lamb.
Creative Ways to Present
Present the rack whole on a rustic wooden board for an inviting centerpiece, or arrange the slices fanned out on a platter topped with fresh herbs for a restaurant-quality look. Adding a light sauce, like a red wine reduction or mint chimichurri, ups the wow factor and introduces delightful flavor contrasts.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover lamb tightly in foil or an airtight container and store it in the refrigerator for up to 3 days. Proper storage keeps the meat juicy and safe to enjoy later.
Freezing
If you want to save lamb for longer, freeze cooked slices in a freezer-safe container or vacuum-sealed bag. They’ll keep well for up to 2 months. Thaw in the fridge overnight before reheating gently.
Reheating
To reheat, warm the lamb slices in a low oven or a skillet over medium-low heat to avoid drying out the meat. Adding a splash of broth or water can help maintain moisture during reheating.
FAQs
Can I use dried herbs instead of fresh rosemary and thyme?
While fresh herbs deliver the best fragrance and flavor for this recipe, you can substitute 1 teaspoon each of dried rosemary and thyme. Just be sure to crush the dried herbs to release their oils before mixing with the olive oil and garlic.
How do I know when the rack of lamb is cooked perfectly?
The best way is by using an instant-read thermometer. For medium-rare, aim for 125–130°F in the thickest part of the meat. Remember it will continue to cook slightly while resting.
Can I marinate the lamb overnight?
Absolutely! Marinating the lamb in the herb-garlic mixture for a few hours or overnight intensifies the flavors and makes the meat even more tender and aromatic.
What if I prefer my lamb more well-done?
Adjust the cooking time by increasing it to 25-30 minutes for medium, or longer for well-done, but be mindful that lamb is most tender and juicy when cooked to medium-rare to medium.
Is this recipe suitable for gluten-free and low-carb diets?
Yes, this Roast Rack of Lamb with Rosemary Recipe is naturally gluten-free and low-carb, making it an excellent choice for many dietary preferences without sacrificing flavor or indulgence.
Final Thoughts
Making this Roast Rack of Lamb with Rosemary Recipe is like inviting a little culinary celebration into your home. It’s simple enough for a weeknight adventure yet special enough for holidays or dinner parties. Once you try it, you’ll understand why it’s become a beloved favorite for so many food lovers. Go ahead, seize the moment, and treat yourself to those perfectly herbaceous, melt-in-your-mouth lamb chops that everyone will ask you to make again.
Print
Roast Rack of Lamb with Rosemary Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten Free, Low Carb
Description
This Roast Rack of Lamb with Rosemary is a flavorful Mediterranean-inspired main course featuring tender lamb racks coated in a savory herb and garlic paste. Roasted to perfection for a juicy, medium-rare finish, it’s ideal for special occasions or holiday meals.
Ingredients
Meat
- 2 racks of lamb (about 1.5–2 pounds total), frenched
Herb Paste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Dijon mustard
Instructions
- Preheat the Oven: Preheat your oven to 450°F (230°C) to prepare for roasting the lamb.
- Prepare the Lamb: Pat the lamb dry using paper towels to ensure a good sear and better herb paste adherence.
- Make the Herb Paste: In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, black pepper, and Dijon mustard to form a fragrant, flavorful paste.
- Coat the Lamb: Rub the herb paste evenly all over both sides of the lamb racks to infuse flavor.
- Position for Roasting: Place the lamb racks fat side up on a foil-lined baking sheet or roasting pan, which helps render fat and promotes even cooking.
- Roast the Lamb: Roast in the preheated oven for 20–25 minutes for medium-rare doneness. Use an instant-read thermometer to check the thickest part reaches 125–130°F.
- Rest the Meat: Remove the lamb from the oven and loosely cover with foil to rest for 10 minutes, allowing juices to redistribute.
- Serve: Slice between the ribs into individual chops and serve warm for a delicious, elegant meal.
Notes
- For enhanced flavor, marinate the lamb with the herb paste for several hours or overnight before cooking.
- Adjust cooking time based on desired doneness: 20 minutes for rare, 25–30 minutes for medium.
- Allow resting time to retain juiciness and tenderness before slicing.
