Description
This Roast Rack of Lamb with Rosemary is a show-stopping main dish that’s surprisingly easy to make. The lamb is coated in a simple herb and garlic mixture, then roasted to perfection with a golden crust and juicy center. Ideal for entertaining or a cozy night in.
Ingredients
-
1 (1.5 to 2 lb) rack of lamb, frenched
-
2 tablespoons olive oil
-
3 cloves garlic, minced
-
2 tablespoons fresh rosemary, finely chopped
-
1 tablespoon fresh thyme leaves (or 1 tsp dried)
-
1 teaspoon Dijon mustard (optional, for extra flavor)
-
1 teaspoon salt
-
1/2 teaspoon black pepper
Instructions
-
Preheat oven to 450°F (230°C). Line a baking sheet with foil or parchment.
-
In a small bowl, mix olive oil, garlic, rosemary, thyme, mustard (if using), salt, and pepper.
-
Pat the rack of lamb dry with paper towels.
-
Rub the herb mixture all over the meat, especially the top and sides.
-
Place the rack, fat side up, on the prepared baking sheet or in a roasting pan. Let sit at room temp for 15–20 minutes if you have time.
-
Roast for 20–25 minutes for medium-rare (internal temp of 125–130°F), or adjust to your desired doneness.
-
Remove from oven and let rest for 10 minutes before slicing into individual chops.
-
Serve with roasted veggies, mashed potatoes, or a fresh salad.
Notes
-
If using a meat thermometer, check the thickest part for the most accurate reading.
-
You can sear the lamb in a skillet for 2–3 minutes per side before roasting for extra crust.
-
Leftovers make amazing lamb sandwiches or grain bowls!