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Roast Rack of Lamb

Photo: Maria Robledo
Yield Makes 4 to 6 servings


  • 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

Nutrition 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

How to Make It

  1. 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.)

  2. 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.