Description
This Garlic Rosemary Rack of Lamb recipe features tender racks of lamb expertly seasoned with a fragrant herb paste made from fresh rosemary, garlic, lemon zest, and extra virgin olive oil. Roasted to juicy medium-rare perfection, this elegant dish offers a perfect balance of aromatic flavors and succulent meat, ideal for special occasions or an impressive dinner.
Ingredients
Scale
Herb Mixture
- ¼ cup fresh rosemary leaves
- 4 cloves garlic, roughly chopped
- 4 teaspoons kosher salt
- ½ teaspoon ground black pepper
- Zest of 1 medium lemon
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
Lamb
- 2 racks of lamb, frenched (about 1 ¾ to 2 pounds per rack)
Instructions
- Prepare Herb Mixture: In the bowl of a food processor fitted with a steel blade, combine rosemary leaves, garlic, kosher salt, ground black pepper, and lemon zest. Blend until finely chopped, forming a coarse herb paste. Then add fresh lemon juice and extra virgin olive oil, blending again until the mixture forms a smooth, evenly combined paste.
- Rub the Lamb: Place lamb racks fat side up with ribs curving down in a roasting pan or rimmed baking sheet. Generously rub the entire surface of each rack with the prepared garlic-rosemary paste. Let the lamb sit at room temperature for 1 hour to absorb flavors and to reach a suitable temperature for roasting.
- Preheat the Oven: About 30 minutes before cooking, position a rack in the center of the oven and preheat it to 450°F (232°C). Allow the oven to maintain this temperature for at least 10 minutes to ensure even and intense heat for roasting.
- Roast the Lamb: Place the lamb racks in the oven and roast for approximately 25 minutes to reach medium-rare doneness. For ovens with uneven heating, rotate the pan 180 degrees halfway through cooking to ensure even browning and cooking. Avoid cooking beyond medium doneness to maintain juiciness and tenderness.
- Rest and Serve: Remove the lamb from the oven and loosely cover with aluminum foil. Let it rest for 15 minutes to allow juices to redistribute throughout the meat. Using a sharp chef’s knife, cut between the ribs into individual chops. Arrange on a serving platter or allow guests to carve at the table. Serve warm or at room temperature for optimal flavor.
Notes
- Allowing the lamb to come to room temperature helps it cook more evenly.
- Resting the meat after roasting is crucial to keep it juicy and tender.
- Use a food processor to finely chop the herbs for a well-blended paste, but you can also finely mince by hand if necessary.
- To ensure an even crust, preheat the oven thoroughly before roasting the lamb.
- Adjust roasting time if using smaller or larger racks; use a meat thermometer to check for 130-135°F internal temperature for medium-rare.
