Rack Of Lamb Recipe

Tender, oven roasted rack of lamb is elegant and easy to prepare. Youll love this lamb rack covered in a simple Mediterranean garlic and herb marinade and cooked for a quick 15 to 20 minutes in a high-heated oven.

Be sure to read through for tips and watch the video below for how to cook rack of lamb.

I once heard someone describe rack of lamb this way: “Rack is the finest part of the lamb. It is to lamb what prime rib is to beef.” I couldnt agree more!

The rack is the most luxurious cuts of lamb. It is tender, full of flavor, and makes an elegant centerpiece on the dinner table. And thankfully, it is fairly easy to cook.

In this recipe, the lamb rack is covered in a quick Mediterranean marinade with garlic, rosemary, and fresh parsley (which turns into a beautiful crust once the lamb is roasted). After about 15 to 20 minutes in a high-heated oven, the tender, flavor-packed lamb is ready! Just add your favorite side or salad for a special dinner any night of the week (lots of ideas below).

Easy Rack of Lamb

A roasted rack of lamb is the perfect showstopper, especially when it comes to Easter dinner. Because working with lamb meat isn’t something most people do often, it can seem intimidating. But trust us, it’s really simple.

Prep: 10min

Total: 1h50min

Yield: 8 serving(s)

Nutrition Facts: calories 419 Calories, Fat 39 g, Saturated Fat 16 g, Trans Fat 0 g, Cholesterol 79 mg, Sodium 177 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 15 g

Ingredients:

• 3 cloves garlic
• 3 tbsp. fresh rosemary leaves
• 1 tbsp. fresh thyme leaves
• 1/2 tsp. kosher salt, plus more for sprinkling
• 2 tbsp. extra-virgin olive oil
• 2 (8-rib) frenched racks of lamb (about 1 1/4 lb. each)
• Freshly ground black pepper
• Freshly chopped parsley, for garnish
• Lemon wedges, for serving

Instruction:

1. In a food processor, pulse garlic, rosemary, thyme, and salt until minced. Drizzle in olive oil and process until a paste forms.
2. Place lamb on a large rimmed baking sheet and season all over with salt and pepper. Coat tops with herb rub and let sit at room temperature for 1 hour.
3. Meanwhile, preheat oven to 450°. Roast lamb 25 to 30 minutes for medium-rare, or until a thermometer inserted in the center reads 125°.
4. Tent with foil and let rest 15 minutes before carving into chops.
5. Sprinkle with parsley and serve with lemon wedges.

Rack of Lamb

Oven-roasted rack of lamb is an easy Easter main dish. Just coat the lamb in an herby rub, roast it, slice it, and serve it for an impressive hands-off recipe!

Prep: 5min

Total: 1h30min

Yield: 6 – 8 serving(s)

Ingredients:

• 4 tbsp. olive oil, divided
• 2 racks of lamb, 1 1/2 lb. each
• 1 1/2 tsp. salt
• 3/4 tsp. ground black pepper
• 4 cloves garlic, chopped
• 2 tbsp. chopped fresh rosemary
• 2 tbsp. Dijon mustard
• 2 tsp. honey

Instruction:

1. Line a baking sheet with aluminum foil and drizzle all over with 1 tablespoon of oil. Place the racks of lamb on the baking sheet with the curve of the bones facing down. Season all over with the salt and pepper.
2. Stir to combine the garlic, rosemary, mustard, honey and remaining 3 tablespoons of the olive oil in a small bowl. Spread all over the lamb racks. Set aside for 1 hour.
3. Meanwhile, preheat the oven to 450°. Place the lamb on the center oven rack and cook for 25 to 30 minutes, or until a meat thermometer inserted into the center of the racks reads 145° (for medium). Remove the lamb from the oven, tent with foil, and let rest for 10 minutes. Slice between the rib bones to serve.

Rack of Lamb

Ina Garten’s classic Rack of Lamb recipe is the perfect meal for a special occasion. After a quick marinade of rosemary, garlic, Dijon mustard and balsamic vinegar, roast the lamb in the oven for a hands-off, memorable main dish.

Prep: 0 10min0

Total: 0 35min0

Yield: 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 159, Fat 14g, Saturated Fat 6g, Carbohydrate 2g, Fiber 1g, Sugar 1g, Protein 6g, Cholesterol 29mg, Sodium 251mg

Ingredients:

• 1 1/2 tablespoons kosher salt
• 2 tablespoons minced fresh rosemary leaves
• 3 garlic cloves, minced
• 1/2 cup Dijon mustard
• 1 tablespoon balsamic vinegar
• 2 racks of lamb, “frenched” (see note)

Instruction:

1. In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they’re as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
2. Preheat the oven to 450 degrees F.
3. Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

Roast Rack of Lamb with Garlic and Herbs

Tender, oven roasted rack of lamb is elegant and easy to prepare. You’ll love this lamb rack covered in a simple Mediterranean garlic and herb marinade and cooked for a quick 15 to 20 minutes in a high-heated oven.

Prep: 15min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 299 kcal, Sodium 102 mg, Saturated Fat 5.9 g, Carbohydrate 2.9 g, Fiber 1 g, Protein 26.7 g, Cholesterol 92.5 mg, servingSize 1 serving

Ingredients:

• 10 garlic cloves
• ¼ cup extra virgin olive
• 1 cup lightly packed fresh parsley
• 2 tsp dry rosemary
• ½ teaspoon red pepper flakes
• 2 lamb racks
• Kosher salt and ground black pepper

Instruction:

1. In the bowl of a small food processor fitted with a blade, add the garlic, olive oil, parsley, rosemary and red pepper flakes. Run the processor until the mixture is well-combined and everything is finely chopped.
2. Season the lamb all over with kosher salt and pepper.
3. Rub each rack of lamb all over with the marinade. Let the lamb marinate for 20 to 30 minutes at room temperature (or if you have the time, up to 1 hour).
4. Heat the oven to 450 degrees F and place a rack on the top 1/3 of the oven.
5. Arrange the lamb racks (fat side pointing up) on a sheetpan. Place the sheetpan on the top oven rack for 15 minutes. Carefully remove it from the oven and turn the rack of lamb on the other side. Return to the oven and cook for another 5 to 10 minutes depending on how you like your rack of lamb (rack of lamb is typically served rare or medium-rare, but you can also serve it medium).
6. Remove from the oven and tent with foil. Allow the lamb about 10 minutes to rest (the temperature will rise and the lamb will continue to cook some more).
7. Cut the lamb chops in between the bones and arrange on a platter to serve. (Add a side of Tzatziki sauce if you like).

Rack of Lamb with an Awesome Garlic Herb Marinade!

FAQ

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