Rack of Lamb Recipe
Make it a fancy family or holiday dinner with this herb-crusted, juicy, and deliciously roasted Rack of Lamb recipe, perfect for an Easter celebration.
Servings: 4
Ingredients
- 1.5 pounds Frenched lamb rib rack with 8 ribs
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- ¼ cup fresh parsley leaves
- 3 cloves garlic cut in half
- 1 tablespoon fresh rosemary leaves
- ½ tablespoon fresh thyme leaves
- chopped fresh parsley for serving
Instructions
- Prep. Pat the lamb rack dry with paper towels. Season it with salt and pepper on all sides, then set it aside.
- Make the garlic mixture. In a small food processor, combine the olive oil, parsley, garlic, rosemary, and thyme leaves; pulse until thoroughly combined.
- Combine. Using a sharp knife, score the fat layer on the lamb by making several cuts through the fat, then rub the garlic-herb mixture all over the rack of lamb.
- Marinate. Place the lamb in a resealable bag, seal it, and marinate at room temperature for 1 to 2 hours. You can also marinate it overnight in the refrigerator. Bring it to room temperature before cooking.
- Prep for roasting. Preheat the oven to 450˚F. Take the lamb out of the bag and place it on a baking pan, fat side up. Cover the exposed ribs with foil to prevent them from burning while roasting.
- Cook. Roast the lamb for 25 minutes or until its internal temperature registers at 125˚F for rare or 135˚F for medium-rare. Use an Instant Read Thermometer for accurate results.
- Let it rest. Remove the lamb from the oven; loosely cover it with foil and let it rest for 15 minutes before cutting.
- Serve. To cut, slice the lamb into individual cutlets, garnish with parsley, and serve.
Video
Notes
- Lamb Rack Selection - Choose a frenched lamb rack with 8 ribs.
- Marinating - If marinating the lamb exceeds 2 hours, refrigerate it.
- Internal Cooked Temperature - The lamb's internal temperature will increase by approximately 5 degrees during resting. Therefore, take it out of the oven a bit before reaching your desired doneness.
- Resting - Let the lamb rest for 10 to 15 minutes prior to serving. This step is vital to let the juices reabsorb back into the meat.
Nutrition
Serving: 2lamb ribs | Calories: 408kcal | Carbohydrates: 1g | Protein: 12g | Fat: 39g | Saturated Fat: 14g | Cholesterol: 63mg | Sodium: 485mg | Potassium: 187mg | Fiber: 1g | Sugar: 1g | Vitamin A: 372IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 2mg
