An easy recipe for tender, juicy oven roasted Rack of Lamb that is loaded with flavor. Seasoned with a Rosemary-garlic rub and then roasted to perfection. This makes an elegant meal for special occasions or holidays.
If this is the first time you have prepared a rack of lamb, it is really easy to make. Season the lamb with the rub, let marinade for minimum 30 minutes or up to 24 hours. Bring to room temperature, sear and then roast to desired temperature.
Serving Size: Using a 2 pound rack of lamb, figure 2 to 3 lamb chops per person.
Roasting Time can vary depending on the weight of the rack of lamb. Click the link to see the chart for cooking time and temperatures. To keep the bone tips white, cover them with tin foil before roasting.
English Roast Potatoes and Baby Arugula Salad (refer to links) make excellent side dishes. Serve lamb with mint sauce or mint jam.
Try some of our other recipes:
Restaurant Quality Rack of Lamb
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Adapted from Recipe Tin Eats
Tender, Juicy Roasted Rack of Lamb
Equipment
- cast iron skillet
Ingredients
- 2 pound rack of lamb
Marinade
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking
- 2 tablespoons olive oil
Basting Finish
- 2 tablespoons butter
- 2 cloves garlic, smashed
- 1 sprig rosemary
Serve with mint sauce or mint jelly, if desired
Instructions
- Mix together the ingredients for the marinade. Rub onto the meat portion of the rack of lamb. Place inside a plastic zip-lock bag and let marinade for a minimum of 30 minutes or up to 24 hours.
- Remove lamb from the refrigerator 1 hour prior to cooking. Wrap bones in foil, this keeps the bones white. (optional step)
- Preheat oven to 390 degrees F.
- Heat 1 tablespoon oil in the cast iron skillet over high heat. Sear each side of the lamb rack until golden brown.
- Place skillet with the rack of lamb in the oven and roast until desired internal temperature. 130-35 degrees for medium rare. 135-144 degrees for medium. 145-154 degrees for medium well. 155-154 degrees for well done.
- Remove lamb from skillet and place on a large cutting board. Baste with the melted garlic butter. Cover loosely with foil and let rest 5 minutes.
- Carve and serve.
I haven’t made this before. Tried it tonight for a special occasion, easy to make. Wonderful presentation and flavor.