Garlic Rosemary Roasted Rack of Lamb
This easy rack of lamb gets a bold garlic-rosemary crust and roasts hot and fast for tender, juicy chops. It’s a five-ingredient, low-fuss way to put a classic, special-occasion dinner on the table without making it a whole thing.
Servings: 4 servings
Ingredients
- 1 rack of lamb (1 ½ pounds)
- 4 garlic cloves minced or grated
- 2 tablespoons fresh rosemary chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon 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
Leave the fat: A rack of lamb has a fat cap on the meaty side. Keep it in place while roasting. It adds a lot of flavor and helps the top brown nicely.
Score lightly: Scoring the surface helps the seasoning sink in and lets the fat render as it cooks. Keep the cuts shallow so you don’t slice into the meat.
Trim after roasting: If you’d rather remove the fat, do it after roasting and just before carving.
Cook to your liking: Use a meat thermometer and pull the lamb at your preferred temperature (about 125°F rare, 135°F medium-rare, 145°F medium, 155°F medium-well). Temps will rise a few degrees as it rests.
Rest before slicing: Let the rack sit 5–10 minutes so the juices stay in the meat instead of running out on the cutting board.
Use fresh rosemary: Dried rosemary won’t give you the same punchy, woodsy flavor.
Go fine on the garlic: Grated or finely minced garlic coats evenly and is less likely to burn than big pieces.
Nutrition
Serving: 2ribs | Calories: 414kcal | Carbohydrates: 2g | Protein: 45g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 148mg | Sodium: 695mg
