Name: Roast Rack of Lamb with Rosemary Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 racks of lamb (about 1 1/2 to 2 lbs total); 3 tablespoons olive oil; 4 cloves garlic (minced); 2 tablespoons fresh rosemary (chopped); 1 tablespoon fresh thyme (chopped); 1 teaspoon Dijon mustard; 1 teaspoon salt; 1/2 teaspoon black pepper

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Ready for a showstopper that earns rave reviews every single time? Roast Rack of Lamb with Rosemary is the ultimate way to impress family and friends with minimal fuss but maximum flavor. Imagine perfectly roasted, tender chops encased in an aromatic herb crust, filling your kitchen with fresh, woodsy scents. This crowd-pleaser turns any dinner into a celebration, whether you’re hosting a holiday feast or just want to elevate a quiet weeknight.

Roast Rack of Lamb with Rosemary Recipe - Recipe Image

Ingredients You’ll Need

Roast Rack of Lamb with Rosemary keeps it simple and lets high-quality ingredients shine. Each component, from the earthy rosemary to the savory Dijon mustard, plays a crucial role in creating the dish’s incredible balance of flavors and texture.

Rack of lamb: Choose two racks (about 1 1/2 to 2 lbs total), frenched for a beautiful presentation and easier carving.
Olive oil: Brings luscious richness and helps the herb crust adhere, plus aids in caramelizing the lamb’s surface.
Garlic: Four cloves, minced, add an aromatic backbone and that irresistible garlicky depth.
Fresh rosemary: The star herb of the show; two tablespoons, chopped, for bold fragrance and classic flavor.
Fresh thyme: One tablespoon, chopped, brings subtle earthiness to complement the rosemary.
Dijon mustard: A teaspoon brightens and sharpens the marinade with tangy complexity.
Salt: One teaspoon is just right to season the meat through and enhance every flavor in the mix.
Black pepper: Half a teaspoon for a peppery kick—freshly cracked is always best.

How to Make Roast Rack of Lamb with Rosemary

Step 1: Prepare the Herb Paste

In a small bowl, combine olive oil, minced garlic, fresh rosemary, thyme, Dijon mustard, salt, and black pepper. Mix everything together until it forms a luscious, aromatic paste. Smelling it now, you’ll know this is the flavor foundation that makes Roast Rack of Lamb with Rosemary memorable.

Step 2: Coat the Lamb

Pat your racks of lamb thoroughly dry with paper towels—this step helps the crust stick and encourages browning. Rub the herb paste all over the lamb, massaging it into both sides and the ends so every inch is covered. For even more flavor, you can marinate it for up to 6 hours, but even a quick coating right before roasting is fabulous.

Step 3: Roast to Perfection

With your oven preheated to 450°F (230°C), arrange the lamb racks fat-side up in a roasting pan or oven-safe skillet. Roast for 20 to 25 minutes if you adore medium-rare (aim for an internal temperature of 125 to 130°F with a meat thermometer). If you prefer a different doneness, simply roast a bit longer—just remember, carryover heat will raise the temp a few more degrees as it rests.

Step 4: Rest and Carve

Once out of the oven, loosely tent the racks with foil and let them rest for 10 minutes. Resting is crucial: it keeps the juices inside, making those luscious slices of Roast Rack of Lamb with Rosemary unbelievably tender and juicy. Afterward, use a sharp knife to carve between the bones into individual chops.

How to Serve Roast Rack of Lamb with Rosemary

Garnishes

Top your beautiful platter of lamb with a fresh sprinkle of chopped rosemary or thyme for extra color and aroma. For an added touch, a shower of flaky sea salt or a drizzle of good-quality olive oil just before serving will make everything glisten.

Side Dishes

Roast Rack of Lamb with Rosemary pairs wonderfully with classic sides like golden roasted potatoes, creamy mashed cauliflower, or crisp sautéed greens. A light salad with a citrusy vinaigrette can also cut through the richness and add a bright contrast on your plate.

Creative Ways to Present

Try slicing all the chops and arranging them in a fan shape on a large serving board alongside seasonal roasted vegetables. Or serve individual racks whole for dramatic impact—let guests slice their own right at the table. A splash of vibrant green chimichurri or a mellow red wine sauce alongside is always a conversation starter.

Make Ahead and Storage

Storing Leftovers

Wrap leftover lamb chops tightly in foil or keep them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days and are just as enticing cold as they are warm, perfect for quick weeknight meals or decadent lunch sandwiches.

Freezing

You can freeze Roast Rack of Lamb with Rosemary for up to 2 months. For the best texture, wrap individual chops in plastic wrap and place them in a freezer-safe bag. Thaw overnight in the refrigerator before reheating.

Reheating

For juicy, tender lamb, reheat leftovers gently in a 300°F oven, loosely covered with foil, until warmed through. A quick turn in a hot skillet also revives the crust, just take care not to overcook so your lamb stays pink and juicy inside.

FAQs

Can I substitute dried herbs for fresh in Roast Rack of Lamb with Rosemary?

You can, but fresh rosemary and thyme really make the flavors pop. If you must use dried, reduce the amounts to about one-third of the fresh quantity, as dried herbs are more potent.

What does “frenched” rack of lamb mean?

Frenched means that the meat and fat have been trimmed away from the bones for a clean, elegant presentation. If your butcher hasn’t done this, you can trim the bones yourself with a sharp knife.

How do I prevent my lamb from overcooking?

A meat thermometer is your friend here! Remove the lamb from the oven as soon as it hits your target temperature, then let it rest since the temperature will continue to rise a bit as it sits.

Can I prepare the herb crust ahead of time?

Absolutely. You can mix the rosemary, garlic, and other ingredients into a paste several hours or even a day ahead. Just cover and keep it in the fridge until you’re ready to use.

Is Roast Rack of Lamb with Rosemary suitable for special diets?

Yes, it is naturally gluten-free and low-carb, making it a great main course for many dietary preferences while still feeling incredibly indulgent and festive.

Final Thoughts

If you’re ready to bring restaurant-level magic to your home kitchen, treat yourself and your guests to Roast Rack of Lamb with Rosemary. It’s elegant but approachable, and every bite feels like a little celebration. Give it a try and savor the well-earned applause around your table!

Roast Rack of Lamb with Rosemary Recipe

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4.7 from 26 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Impress your guests with this flavorful Roast Rack of Lamb with Rosemary recipe. The herb-infused crust adds a delicious touch to tender, juicy lamb racks that are perfect for a special dinner.

Ingredients

Scale

Lamb:

2 racks of lamb (about 1 1/2 to 2 lbs total)

Herb Paste:

3 tablespoons olive oil
4 cloves garlic (minced)
2 tablespoons fresh rosemary (chopped)
1 tablespoon fresh thyme (chopped)
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Preheat the oven: Preheat the oven to 450°F (230°C).
Prepare the lamb: Pat the lamb racks dry and mix the olive oil, garlic, rosemary, thyme, mustard, salt, and pepper to form a paste.
Coat the lamb: Rub the herb mixture over the lamb racks.
Roast: Place the racks fat-side up on a roasting pan and roast for 20–25 minutes.
Rest and serve: Let the lamb rest, covered, for 10 minutes before slicing and serving with your favorite sides.