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Roasted Rack of Lamb

Irresistibly Juicy Roasted Rack of Lamb for Home Chefs

Discover the unforgettable flavors of a perfectly roasted rack of lamb, combining garlic, rosemary, and thyme for a gourmet experience at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 chops
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rack
  • 1.5 to 2 pounds Rack of Lamb choose Frenched for presentation or un-Frenched for richer flavor
  • 2 tablespoons Olive Oil helps the seasoning adhere and keeps the meat moist
For the Marinade
  • 4 cloves Garlic minced; adds depth and richness
  • 2 teaspoons Fresh Rosemary chopped; provides a woody aroma
  • 2 teaspoons Fresh Thyme chopped; complements rosemary
  • Salt to taste; enhances flavor
  • Black Pepper to taste; balances richness

Equipment

  • roasting pan
  • mixing bowl
  • Meat Thermometer
  • sharp knife

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Allow at least 10 minutes for the oven to reach this temperature.
  2. In a small mixing bowl, combine olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper to create a marinade.
  3. Pat the rack of lamb dry with paper towels and place it in a roasting pan with the meat side facing up.
  4. Generously rub the marinade all over the lamb and let it sit at room temperature for about 15 minutes.
  5. Roast the lamb in the preheated oven for approximately 25 minutes until it reaches an internal temperature of 130°F (54°C).
  6. Remove the lamb from the oven and tent it with aluminum foil; allow to rest for 10 minutes.
  7. Carefully slice the rack into individual chops and arrange the slices on a serving platter.

Nutrition

Serving: 1chopCalories: 350kcalCarbohydrates: 1gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 80mgPotassium: 400mgIron: 2mg

Notes

For deeper flavors, consider marinating the lamb for several hours or overnight. Avoid overcooking by using a meat thermometer.

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