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.

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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.

Nutrition