Description
A straightforward recipe for preparing a flavorful roasted rack of lamb.
Ingredients
Scale
- 1 rack of lamb (about 1.5 lbs)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Score the fat cap of the lamb rack in a crosshatch pattern, being careful not to cut into the meat.
- In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- Rub the herb and oil mixture evenly over the entire surface of the lamb rack.
- Place the lamb, fat side up, in a roasting pan.
- Roast for 20 to 25 minutes for medium-rare (internal temperature of 130-135 degrees Fahrenheit). Adjust time for your desired doneness.
- Remove the lamb from the oven and let it rest on a cutting board, tented loosely with foil, for 10 minutes before carving.
- Slice between the bones to serve.
Notes
- For a crust, you can press a mixture of Dijon mustard and breadcrumbs onto the fat before roasting.
- Use a meat thermometer inserted into the thickest part of the meat, avoiding bone, to check doneness accurately.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Main Course
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1/2 rack
- Calories: 450
- Sugar: 0.5
- Sodium: 300
- Fat: 30
- Saturated Fat: 11
- Unsaturated Fat: 19
- Trans Fat: 0.5
- Carbohydrates: 1
- Fiber: 0.2
- Protein: 40
- Cholesterol: 120
Keywords: rack of lamb, roasted lamb, rosemary lamb, thyme, simple roast