Roast Rack of Lamb

Real Simple
Roast Rack of LambRecipe
Photo: Maria Robledo
Makes 4 to 6 servings


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2 racks of lamb, 1 1/2 to 1 3/4 pounds each, trimmed
1 small clove garlic, peeled and minced
2 teaspoons kosher salt
1/3 cup loosely packed fresh rosemary leaves
1/2 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
Fresh rosemary, thyme, or lavender sprigs


Prepare the racks of lamb at least 1 hour (or up to 4 hours) before cooking: Chop together the garlic, salt, rosemary, and pepper to make a coarse rub. Rub the racks with the mixture, cover, and set aside. (If you are not going to cook them within 2 hours, refrigerate, then bring to room temperature an hour before cooking.)

Preheat oven to 425° F. Heat a roasting pan in the oven for 10 minutes. Pat the racks of lamb dry with paper towels and coat lightly with the olive oil. Place the racks flesh-side down in the pan. Roast 15 to 20 minutes or until an instant-read thermometer inserted in the thickest part reads 145° F for medium rare (the temperature will rise about 10° when the lamb is out of the oven). Transfer the racks to a carving board. Let rest for 10 minutes. Slice between the ribs to separate the chops for serving. Garnish with the fresh herb sprigs.

Created date

March 2005

Nutritional Information

Calcium 30.61 mg
Calories 322.08
Caloriesfromfat 51.91877794 %
Carbohydrate 0.79 g
Cholesterol 114.98 mg
Fat 18.61 g
Fiber 0.38 g
Iron 2.79 mg
Protein 35.54 mg
Satfat 7.6 g
Sodium 566.68 mg