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Garlic Rosemary Rack of Lamb Recipe

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This Garlic Rosemary Rack of Lamb recipe features succulent racks of lamb coated in a flavorful garlic, rosemary, and lemon paste, then roasted to a perfect medium-rare. The combination of fresh herbs and citrus creates a savory, aromatic crust, while resting the meat ensures tender, juicy chops ideal for an elegant yet approachable meal.

Ingredients

Scale

Herb Paste

  • ¼ cup fresh rosemary leaves
  • 4 cloves garlic, roughly chopped
  • 4 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • Zest of 1 medium lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons extra virgin olive oil

Lamb

  • 2 racks of lamb, frenched (about 1 ¾ to 2 pounds per rack)

Instructions

  1. Prepare the herb paste: In the bowl of a food processor fitted with a steel blade, combine the fresh rosemary leaves, roughly chopped garlic, kosher salt, ground black pepper, and lemon zest. Pulse until the mixture is finely chopped. Add the freshly squeezed lemon juice and extra virgin olive oil, then blend again until you achieve a smooth, evenly combined paste.
  2. Season the lamb: Place the racks of lamb fat side up with the ribs curving downward in a roasting pan or rimmed baking sheet. Generously rub the prepared garlic-rosemary paste over the entire surface of each lamb rack. Allow the lamb to rest at room temperature for 1 hour to absorb the flavors and come to room temperature, which promotes even cooking.
  3. Preheat the oven: About 30 minutes before roasting, position a rack in the center of your oven and preheat it to 450°F (232°C). Maintain this temperature for at least 10 minutes to ensure the oven is evenly heated for roasting.
  4. Roast the lamb: Place the lamb racks in the preheated oven and roast for approximately 25 minutes to achieve medium-rare doneness. If your oven heats unevenly, rotate the pan 180 degrees halfway through cooking to promote even browning and temperature, taking care to not overcook the lamb as it can dry out past medium doneness.
  5. Rest and serve: Remove the racks from the oven and tent loosely with aluminum foil. Let the lamb rest for 15 minutes to allow the juices to redistribute within the meat, ensuring a juicy and tender result. Using a sharp chef’s knife, slice between the ribs to create individual lamb chops. Arrange on a serving platter or serve straight from the cutting board. Serve warm or at room temperature for optimal flavor.

Notes

  • Resting the lamb before and after cooking is crucial to ensure even cooking and juicy meat.
  • Frenched racks provide an elegant presentation but are not mandatory.
  • Rotate the roasting pan halfway through cooking to avoid uneven roasting.
  • Use a meat thermometer if desired: medium-rare is about 135°F (57°C) internal temperature before resting.
  • Letting the lamb sit for an hour at room temperature before roasting helps it cook more evenly.

Keywords: garlic rosemary rack of lamb, herb crusted lamb, roasted lamb, Mediterranean lamb recipe, elegant lamb dish

Find it online: https://busyrecipe.com/garlic-rosemary-rack-of-lamb-recipe/