Roast Rack of Lamb with Rosemary

Roast Rack of Lamb with Rosemary is a classic and elegant dish featuring tender lamb coated in a fragrant blend of rosemary, garlic, and olive oil. Perfect for holiday dinners, romantic meals, or any special occasion, this dish is simple to prepare yet delivers gourmet-level flavor and presentation.

Why You’ll Love This Recipe

This recipe is both impressive and incredibly easy. The lamb is tender and juicy with a crisp, flavorful crust thanks to the rosemary and garlic rub. It cooks quickly in the oven, making it ideal for entertaining without the stress. Plus, it pairs beautifully with a wide variety of sides—from creamy mashed potatoes to light salads.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Rack of lamb (frenched, about 1.5 to 2 pounds)
• Fresh rosemary, finely chopped
• Garlic cloves, minced
• Olive oil
• Salt
• Freshly ground black pepper
• Optional: Dijon mustard

Directions

1. Preheat your oven to 450°F (230°C).
2. Pat the rack of lamb dry with paper towels. Season generously with salt and pepper.
3. In a small bowl, mix the chopped rosemary, minced garlic, and olive oil. Optionally, add Dijon mustard for extra flavor.
4. Rub the herb mixture all over the lamb, pressing it into the meat for full coverage.
5. Place the lamb bone-side down on a baking sheet or roasting pan. Roast for 20–25 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare.
6. Remove from oven and let the meat rest for 10 minutes, loosely covered with foil. The temperature will rise slightly as it rests.
7. Slice between the bones into individual chops and serve.

Servings and timing

Servings: 4 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Add breadcrumbs to the rosemary mixture for a crunchy herb crust
• Use thyme or oregano along with rosemary for a more herbaceous flavor
• Marinate the lamb in the garlic-rosemary mixture overnight for deeper flavor
• Add a splash of balsamic vinegar or lemon juice to the rub for a bright, tangy twist

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a 300°F (150°C) oven for 10–15 minutes. Avoid overcooking to keep the lamb tender.

FAQs

What is a frenched rack of lamb?

A frenched rack has the fat and meat cleaned from the ends of the rib bones for a more elegant look.

Should I sear the lamb before roasting?

You can, but roasting at high heat will give a good crust. Searing is optional.

Can I make this ahead of time?

Yes, you can prep the lamb with the rosemary rub up to a day in advance. Store in the fridge and bring to room temperature before roasting.

What internal temperature should lamb be cooked to?

For medium-rare, cook to 125°F (52°C). For medium, cook to 135°F (57°C).

Can I use dried rosemary?

Fresh rosemary is best for flavor, but if using dried, reduce the amount by half.

What sides go well with roast lamb?

Mashed potatoes, roasted vegetables, couscous, or a fresh green salad work beautifully.

Can I freeze leftover lamb?

Yes, freeze sliced or whole portions for up to 2 months. Reheat gently to preserve texture.

How do I know if the lamb is done without a thermometer?

Use the touch test or check if juices run clear, but a thermometer is most reliable.

Can I grill this instead of roasting?

Yes, grill over indirect heat for similar timing and temperature targets.

Is this recipe keto or paleo friendly?

Yes, it’s naturally low-carb and suitable for keto and paleo diets.

Conclusion

Roast Rack of Lamb with Rosemary is a show-stopping dish that’s surprisingly simple to prepare. With tender, juicy meat and a flavorful crust, it’s a meal that feels luxurious without being complicated. Whether you’re hosting guests or just treating yourself, this lamb recipe is always a winning choice.

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