Our recipe for Garlic Rosemary Roasted Rack of Lamb elevates any dinner party from ‘special’ to ‘extra-special’! We roasted this rack of lamb to a perfect medium-rare with savory, garlic, and rosemary flavors in each juicy morsel.

There is no mystery why this garlic roasted rack of lamb is so well-loved. With just a few simple ingredients and a hot oven, you can have this showpiece on the table in a jiffy.

If you like this recipe we know you will love our roasted rack of lamb with red wine cherry sauce.

Why You’ll Love This Garlic Roasted Rack Of Lamb With Rosemary

If you are a lover of lamb, you will appreciate the robust flavors of this Australian rack of lamb. Not only is the flavor spot on, but it also has this rich buttery texture that is just out of this world.

This lamb entrée is also the perfect dish for a special event (like Christmas Eve) or any time of the year!

Here’s why:

Prep time can be done in under 15 minutes.
It’s easy to make.
You only need 6 simple ingredients.
It’s free of any gluten, dairy, or soy products.
Lamb is wholesome and absolutely delicious!

Ingredients Needed For Roasted Rack Of Lamb

To make this delicious dinner recipe, all you need are 6 basic ingredients. You likely already have many of these in your pantry already!

Rack of lamb
Garlic cloves (minced or grated)
Fresh rosemary (chopped)
Olive oil
Salt
Ground black pepper (fresh)

How To Make Garlic And Rosemary Roasted Rack Of Lamb

Making this roasted rack of lamb may seem difficult but it is actually quite simple. We’ve listed out the basic instructions below to give you an idea of how easy it is to make this oven-roasted rack of lamb.

Don’t skip the full printable recipe card at the bottom of the page. There, you’ll find all of the ingredient amounts and details you’ll need.

Note: Before you start cooking anything, preheat the oven to 450°F and cover a baking sheet with foil for easy clean-up.

Prepare the rack of lamb: With a sharp knife, lightly score the fat cap on the meaty top side of the rack, diagonally, in slits about 1-inch apart.
Make the garlic rosemary mixture: In a small dish, add the rest of the ingredients listed above and combine them together by mashing the herbs with the back of a tablespoon.
Season the lamb: Spoon the seasoning onto the lamb rack. Use your hands to evenly spread the seasoning over the lamb, making sure it is in every nook and cranny of the lamb rack.
Roast the lamb: Add the lamb rack (meaty side up with rib bones) on the baking sheet. Roast for 20 minutes.
Let the lamb rest: Transfer the rack of lamb to a carving board and let it rest for 5 to 10 minutes before carving.

side by side photo showing how to prep the rack of lamb and when it is cooked

How To Carve And Serve The Rack Of Lamb

To properly carve the rack of lamb so everyone gets a nice and even portion size,

Grasp the ends of the bones and stand the meat up on end. Slice between the rib bones and transfer to a platter or on warm serving plates.
Garnish with fresh rosemary sprigs.
Enjoy!

Garlic Rosemary Roasted Rack of Lamb with mashed potatoes, roasted carrots and baby onions.

Tips For Making A Perfect Rack Of Lamb

Here are a few cooking tips when attempting to make a perfect rack of lamb:

When scoring the fat on the lamb, make sure to not cut too deep into the meat.
In our opinion, a perfectly cooked rack of lamb will have an internal temperature of 135°F for medium-rare. If you want your lamb more well-done, refer to the chart below.
Make sure the meat thermometer is inserted in the thickest part of the lamb for an accurate reading. Do not hit the bone or the reading will be inaccurate as the bone usually much hotter than the meat.

Desired Doneness	Temperature
Very rare	115°F to 120°F
Rare	120°F to 129°F
Medium-rare	130°F to 134°F
Medium	135°F to 144°F
Medium-well	145°F to 154°F
Well-done	155°F and up

The internal temp will rise by 3°F to 5°F as the meat rests.

For the best results, use an instant-read meat thermometer and check the meat intermittently or use a leave-in meat thermometer so you don’t have to open the oven frequently. The above links are affiliate links from ThermoWorks . They make the best thermometers we have ever used and we highly recommend them.

Frequently Asked Questions About Garlic Rosemary Rack Of Lamb

When putting together this lamb recipe, we came across a couple of frequently asked questions we wanted to answer.

What can I serve with this rack of lamb recipe?

While roasting the rack of lamb, we decided to roast some veggies (baby carrots and chopped onions) with a helping of creamy mashed potatoes and paired with a butternut squash mixed green salad.

Since we typically make this lamb recipe for a special dinner (like Christmas Eve), we like to go big with the side dishes!

You can also make one of these side dishes to serve alongside the lamb:

What if I don’t have rosemary on hand?

That’s okay! We actually came up with another recipe for a roasted rack of lamb rubbed with garlic and thyme as well. You can easily swap some of the seasonings out and try something else with whatever you have in your seasoning stash.

How many servings are in a rack of lamb?

A typical rack of lamb will have 8 ribs and serve up to 4 people (two ribs per person).

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Garlic Rosemary Roasted Rack of Lamb

Rack of lamb is an impressive entrée for a special dinner. This Garlic Rosemary Roasted Rack of Lamb elevates this dinner from ‘special’ to extra-special’. We have simply made a paste of olive oil, chopped garlic, fresh rosemary, salt and pepper. The mixture was slathered on top of the lamb loin and roasted in a 450°F oven for twenty minutes.

4.87 from 30 votes

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Prep Time: 15

Cook Time: 20

Additional Time: 5

Total Time: 40

Servings: servings

Calories: 414kcal

Author: Pat Nyswonger

Ingredients

1 rack of lamb (1-½ pounds)
4 cloves of garlic minced or grated
2 tablespoons fresh rosemary chopped
2 tablespoons olive oil
1 teaspoon salt
¼ teaspoon freshly ground black pepper

Instructions

Preheat the oven to 450°F and cover a baking sheet with foil for easy clean-up.

Prepare the rack of lamb:

With a sharp knife, lightly score the fat cap on the meaty top side of the rack, diagonally, in slits about 1-inch apart. Do not cut deep into the meat.

For the Garlic Rosemary Mixture:

In a small dish add the garlic, rosemary, olive oil, salt and pepper and combine by mashing together with the back of a tablespoon.
Spoon the garlic rosemary mixture onto the scored lamb and using your (clean) hands, spread the mixture evenly over the lamb, working into the slits.

To Roast the Rack of Lamb:

Place the lamb rack, meaty side up with rib bones on the baking sheet.
Transfer the lamb rack to the oven on a rack position in the upper third. Roast for 20 minutes to an internal temperature of 135°F for medium rare. A meat thermometer should be inserted in the thickest part of the meat for an accurate reading.
Transfer the rack of lamb to a carving board and let them rest for 5 to 10 minutes.

To Carve and Serve the Rack of Lamb:

Grasp the ends of the bones and stand the meat up on end. Slice between the rib bones and transfer to a platter or on warm serving plates.
Garnish with fresh rosemary sprigs.

Notes

There will be a layer of fat cap on the meaty portion of the rack. Do not trim this off as it adds huge flavor while cooking. The scoring of the fat will allow the fat to be released as it roasts.
The roasted fat cap can be removed just before carving.