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
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.
Notes
- Marinate the lamb for up to 6 hours for extra flavor.
- Bring the lamb to room temperature before roasting.
- Use a meat thermometer for best results.
- Leftover lamb is great for sandwiches or grain bowls.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2–3 chops
- Calories: 410
- Sugar: 0g
- Sodium: 380mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 105mg
