Roasted Rack of Lamb

Why you’ll love this recipe:

Roast rack of lamb is a mouth-dropping dish that’s super simple and surprisingly hands-off. I like to infuse the lamb with a simple rosemary and garlic marinade, then roast it until it reaches a juicy medium-rare.

We’ve made this roasted lamb rack on New Year’s Eve for the last four years! It’s succulent, fool-proof, and looks gorgeous in the center of the table.

It’s as simple as defrost, marinade, and roast. A simple combination of garlic, nutmeg, and cayenne complements the distinctive flavor of the lamb without overpowering it. This rack of lamb recipe is a MUST-TRY!

Key Ingredient Notes:

• Rack of lambs – For this recipe, you’ll need two rack of lambs. You can cut the recipe in half if you’re only cooking for two. Make sure they’re frenched, which means the extra fat, cartilage, and meat is removed from the bones. Also look for meat that is a pinkish red, as a dark red means it’s starting to age.
• Spices – Salt, pepper, nutmeg, and cayenne complement each other well and add a slight kick to the lamb.
• Olive oil adds flavor, tenderizes the meat, and encourages browning in the oven!
• Garlic – Minced garlic adds a nutty depth of flavor!
• Rosemary – For a kiss of evergreen, citrus, and pine.

How to make this recipe:

1. Marinade the lamb racks

• In a large Ziplock bag, mix the salt, spices, minced rosemary, garlic, and olive oil.
• Place the lamb racks into the bag.
• Squeeze out any excess air and seal the bag. Gently massage it so all the spices, garlic, and olive oil are evenly dispersed.
• Marinade the lamb for at least one hour, or overnight.

2. Roast the lamb racks

• Preheat the oven to 375 degrees Fahrenheit.
• Line a baking sheet with aluminum foil, and place the racks on top.
• Roast for 20 to 30 minutes, or until the internal temperature reaches 130 to 140 degrees for medium rare. Remember the temperature will continue to rise a bit once it’s out of the oven.
• Broil for 2 to 3 minutes to char the outside. Don’t walk away, lest you forget about it and it burns!
• Carefully remove it from the oven, tent it with foil, and let it rest for at least 5 minutes and up to 15. Enjoy!

Tips for Success:

• If you’re serving guests, count at least 3 lamb chops per person, possibly 4. This recipe counts 4 chops as a serving since the racks are on the smaller side.
• Roast rack of lamb is typically served rare or medium-rare with a bright reddish pink center. This way it’s juicy and tender inside. Remember the temperature will continue to rise as you pull it out of the oven.
• Let the meat rest for at least five minutes before you slice it. The juices reabsorb back into the meat as it sits.
• If the rack of lamb isn’t frenched, ask your butcher or even the attendant at the meat counter to french it for you.
• Don’t overcook the lamb! For rare, cook until the internal temp reaches 125 degrees F, and for medium-rare, 135 degrees F.

Storing Tips:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• You can reheat them in the oven or in the microwave. If you plan to microwave them, be sure to do it until just warmed through. You don’t want to make the meat tough!
• To reheat, place on a sheet pan with a small amount of broth or water, tent with foil, and cook in a 300 degree F oven until hot.

FAQs:

The Best Sides to Serve with Lamb

• Roasted Garlic Mashed Potatoes
• Cheesy Scalloped Potatoes
• Warm Quinoa Brussels Sprouts Salad