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Roasted rack of lamb feels like a special occasion dish but comes together with few ingredients and straightforward steps making it perfect for impressing friends or family without a fuss. The garlic and fresh herbs add savory brightness while roasting locks in juicy tenderness for chops that slice easily and taste delicious.
I first tried this recipe on a whim when craving something elegant yet homey and it quickly became a weekend staple for dinners with close friends.
Ingredients
- Rack of lamb: About 1.5 to 2 pounds provides enough meat for four generous servings Choose a rack with a good layer of fat for flavor and moisture
- Olive oil: Helps merge the marinade ingredients and contributes to caramelization Select extra virgin olive oil for richness
- Garlic: Four cloves minced deliver intense aromatic flavor Fresh garlic is key because pre-minced varieties lose pungency
- Fresh rosemary: Two teaspoons finely chopped add woodsy notes Opt for bright leaves without brown spots for best taste
- Fresh thyme: Two teaspoons chopped give subtle earthiness Pick fresh over dried whenever possible for vibrant flavor
- Salt: Enhances all the components bringing their essence forward Use kosher salt for better control
- Black pepper: Freshly ground gives a mild sharpness that complements lamb Over grinding can overpower so add to taste
Instructions
- Build the Marinade:
- In a small bowl, mix olive oil garlic rosemary thyme salt and black pepper. Make sure garlic is finely minced so it distributes flavor evenly. This blend will coat the lamb and infuse it with herbaceous notes.
- Prepare the Lamb:
- Pat the rack of lamb dry thoroughly with paper towels. Moisture on the surface prevents proper roasting so drying is crucial. Place the meat side up in a roasting pan for even heat exposure.
- Apply the Marinade:
- Rub the herb oil mixture all over the lamb evenly covering every part including the fat layer. Let the meat sit at room temperature for about 15 minutes to absorb the marinade slightly and reach an even internal temp before roasting.
- Roast to Perfection:
- Preheat oven to 400 degrees Fahrenheit. Place the lamb in the oven and roast for about 25 minutes. Use an instant read thermometer aiming for 130 degrees Fahrenheit for medium rare. Avoid overcooking to keep it juicy.
- Rest and Serve:
- Remove the lamb from the oven and tent loosely with foil. Let rest for 10 minutes allowing juices to redistribute which prevents dryness when sliced. After resting, cut between the bones into individual chops and serve immediately.
Rosemary is my favorite herb in this dish Its piney aroma paired with garlic always reminds me of family holiday meals where lamb was the centerpiece and the scent filled the whole house.
Storage tips
Store leftover lamb in an airtight container in the refrigerator for up to three days. Reheat gently covered with foil in a low oven around 300 degrees Fahrenheit or slices can be enjoyed cold in sandwiches.
Ingredient swaps
If fresh rosemary or thyme are not available use good quality dried herbs but reduce quantity by half due to concentration. Olive oil can be substituted with avocado oil for a slightly different flavor profile.
Serving ideas
Serve with roasted root vegetables or a fresh green salad. Mint jelly or a red wine reduction pairs beautifully adding contrast to the savory lamb.
This recipe offers a rich balance of flavors and techniques that ensure a perfectly roasted rack of lamb every time.
Frequently Asked Recipe Questions
- → How long should I roast the lamb for medium-rare?
Roast the lamb at 400°F (200°C) for about 25 minutes, or until the internal temperature reaches 130°F (54°C).
- → What herbs complement the flavor of the lamb?
Fresh rosemary and thyme provide classic, aromatic notes that enhance the natural lamb flavor beautifully.
- → Can the lamb be marinated ahead of time?
Yes, marinating for a few hours or overnight in the refrigerator deepens the flavor and tenderness.
- → Why is it important to rest the lamb after roasting?
Resting under foil allows the juices to redistribute, resulting in a moister and more flavorful meat.
- → How should I slice the rack before serving?
Slice between the bones to create individual chops, which are easy to serve and enjoy.