Description
A deliciously tender and flavorful roasted rack of lamb seasoned with fresh herbs and garlic, perfect for a special dinner or holiday meal.
Ingredients
Scale
Meat
- 1 rack of lamb (About 1.5 to 2 pounds)
Marinade
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for roasting the lamb.
- Prepare Marinade: In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to create a fragrant marinade.
- Prepare Lamb: Pat the rack of lamb dry with paper towels to remove excess moisture and place it meat side up in a roasting pan.
- Apply Marinade: Rub the marinade all over the lamb evenly. Allow it to sit at room temperature for about 15 minutes to absorb the flavors.
- Roast: Roast the lamb in the preheated oven for about 25 minutes until the internal temperature reaches 130°F (54°C) for medium-rare doneness.
- Rest: Remove the lamb from the oven and tent it loosely with aluminum foil. Let it rest for 10 minutes to allow the juices to redistribute.
- Slice and Serve: After resting, slice the rack into individual chops between the bones and serve immediately.
- Optional Extra Flavor: For stronger flavor, marinate the lamb for several hours or overnight in the refrigerator before cooking.
Notes
- Resting the meat after roasting is essential to keep it juicy and tender.
- Use a meat thermometer to check the internal temperature for perfect doneness.
- Serve with your favorite sides like roasted vegetables or mashed potatoes.
- Leftover lamb can be stored refrigerated up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4 ounces
- Calories: 350 kcal
- Sugar: 0.5 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 22 g
- Cholesterol: 85 mg
Keywords: roasted rack of lamb, rack of lamb recipe, herb roasted lamb, garlic lamb roast, Mediterranean lamb
