Description
This Roast Rack of Lamb with Garlic and Herbs is a tender, elegant dish perfect for special occasions or a flavorful weeknight meal. Marinated in a vibrant mix of garlic, fresh parsley, rosemary, and red pepper flakes, the lamb is oven-roasted to achieve a deliciously crispy fat crust while remaining juicy and tender inside. Served sliced between the bones, this Mediterranean-inspired recipe is quick to prepare and delivers impressive results with minimal effort.
Ingredients
Scale
Marinade
- 10 garlic cloves
- ¼ cup extra virgin olive oil
- 1 cup lightly packed fresh parsley
- 2 tsp dry rosemary
- ½ teaspoon red pepper flakes
Main
- 2 lamb racks
- Kosher salt and ground black pepper, to taste
Instructions
- Prepare the marinade. In the bowl of a small food processor fitted with a blade, add the garlic cloves, extra virgin olive oil, fresh parsley, dry rosemary, and red pepper flakes. Process until the mixture is thoroughly combined and finely chopped, forming a flavorful herb and garlic marinade.
- Season the lamb. Generously season the lamb racks all over with kosher salt and freshly ground black pepper to enhance the natural flavors of the meat.
- Marinate the lamb. Rub each rack of lamb with the prepared garlic and herb marinade, coating all surfaces evenly. Let the lamb marinate at room temperature for 20 to 30 minutes; for more intense flavor, marinate up to 1 hour if time allows.
- Preheat the oven. Set the oven temperature to 450°F (232°C) and position a rack on the upper third of the oven to allow for even roasting.
- Roast the lamb. Place the marinated lamb racks fat side up on a sheet pan. Slide the pan onto the top oven rack and roast for 15 minutes. Carefully remove the pan and turn the lamb racks to the opposite side. Return the pan to the oven and roast for an additional 5 to 10 minutes depending on your preferred doneness — rare, medium-rare, or medium.
- Rest the lamb. Remove the lamb from the oven and tent loosely with aluminum foil. Allow it to rest for about 10 minutes to let the juices redistribute and the internal temperature to rise slightly for perfect tenderness.
- Serve. Carve the rack by cutting between the bones into individual lamb chops. Arrange on a platter and serve. Optionally, accompany the lamb with a side of refreshing tzatziki sauce for a Mediterranean touch.
Notes
- Tender, oven-roasted rack of lamb is elegant yet simple to prepare, making it ideal for both special occasions and casual dinners.
- The garlic and herb marinade infuses the lamb with vibrant Mediterranean flavors without overpowering the natural taste of the meat.
- Cooking at a high temperature ensures a beautifully browned crust while keeping the interior juicy.
- Resting the lamb after roasting is crucial for optimal tenderness and flavor.
- This dish pairs wonderfully with Mediterranean sides like tzatziki, roasted vegetables, or a fresh salad.
Nutrition
- Serving Size: 1 serving
- Calories: 299 kcal
- Sugar: 0.5 g
- Sodium: 102 mg
- Fat: 20 g
- Saturated Fat: 5.9 g
- Unsaturated Fat: 13.1 g
- Trans Fat: 0 g
- Carbohydrates: 2.9 g
- Fiber: 1 g
- Protein: 26.7 g
- Cholesterol: 92.5 mg
