Roasted Rack of Lamb
A roasted rack of lamb is the perfect hands-off, easy dinner that is so delicious it will impress anyone who tries it. It is beautifully seasoned with a combination of garlic and herbs and then roasted to perfection. Serve it alongside a homemade mint sauce for the most flavorful experience.
Servings: 6 servings
Calories: 317kcal
Prep 45 minutes
Cooking 20 minutes
Rest Time 10 minutes
Total Time 1 hour 15 minutes
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Ingredients
- 2.5 lbs lamb (2 racks of lamb, 8 bones each, *see note)
- 2 tablespoon olive oil (extra virgin)
- 1 tablespoon garlic (minced)
- 2 tablespoon fresh rosemary (minced)
- 1 tablespoon fresh oregano (minced, or thyme)
- 1 tablespoon fresh parsley (minced, plus more for garnish)
- ½ teaspoon each, salt & pepper (to taste)
(Note: 2x or 3x only changes the ingredient list)
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Instructions
- Lightly coat a sheet pan with olive oil. Then, in a small mixing bowl, add your 2 tablespoon olive oil, minced 1 tablespoon garlic, 2 tablespoon fresh rosemary, 1 tablespoon fresh oregano (or thyme), 1 tablespoon fresh parsley, ½ teaspoon each, salt & pepper. Stir to combine.
- Place the 2.5 lbs lamb onto the foil-lined pan and rub the seasoning mixture all over both racks, ensuring that you coat all of the sides. After that, let the lamb rest at room temperature for 40-45 minutes.
- Once your lamb has warmed to room temperature, preheat your oven to 450°F (230°C).
- Place the lamb into the preheated oven and roast for 20 minutes, or until a meat thermometer reads an internal temperature of 120°F (49°C) for medium-rare (*see note).
- Once cooked, remove the lamb racks from the oven and loosely cover them with foil. Allow them to rest for 10 minutes.
- Slice the lamb between the bone, sprinkle with parsley, and serve with a mint sauce.
Notes
- The weight of your racks may vary (which could affect the cooking time), my racks of lamb were about 1.33 pounds each.
- Racks can be leaned against each other, crossing the frenched bones, for a lovely holiday appearance.
- Remember that once you remove the lamb from the oven, the internal temperature will rise another 5°F while resting from 'carryover cooking'.
- To achieve your desired level of doneness, the internal temperature of the lamb should read as the following:
- Medium-rare: 125°F (52°C)
- Medium: 130°F (54°C)
- Medium-well: 145°F (63°C)
- Well: 150°F (66°C)
- Note that the CDC recommends that all lamb be cooked to an internal temperature of 145°F (63°C), which is medium-well.
- To store: Place the lamb in an airtight container and store it in the fridge for up to 3 days.
- To freeze: Once fully cooled, wrap the meat tightly and place it into a freezer bag. Freeze for up to 3 months, allowing to fully defrost before reheating.
- To reheat: Place your lamb into a baking dish with a splash of water and cover it with foil. Bake it at 350°F (180°C) until heated through.
Nutrition
Calories: 317kcal (16%) | Carbohydrates: 1g | Protein: 40g (80%) | Fat: 16g (25%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 125mg (42%) | Sodium: 323mg (14%) | Potassium: 546mg (16%) | Fiber: 0.5g (2%) | Sugar: 0.1g | Vitamin A: 90IU (2%) | Vitamin C: 1mg (1%) | Calcium: 42mg (4%) | Iron: 4mg (22%)
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