Rack of Lamb
You only need 20 minutes of prep for this rack of lamb recipe! It's juicy, tender, and flavorful, the perfect dish when you want to impress.
Prep: 20 minutes
Cook: 20 minutes
Total: 1 hour 55 minutes
Servings: 6 servings
Ingredients
- 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
- 2 racks of lamb "frenched*" (about 1 ¾ to 2 pounds per rack)
Instructions
- In the bowl of a food processor fitted with a steel blade** (I find a mini food processor works best), add the rosemary, garlic, salt, pepper, and lemon zest (zest the lemon right over the bowl). Blend until they are as finely chopped as possible. Add the lemon juice and olive oil and blend until evenly combined.
- Place the lamb in a roasting pan or on a rimmed baking sheet pan, with the fat side up and ribs curving down (I place the racks so the ribs are pointing outward and the rack meat runs down the center). Rub all over with the garlic-rosemary mixture. Let at room temperature for 1 hour prior to roasting.
- About 30 minutes before you are ready to cook, place a rack in the center of your oven and preheat to 450°F (you want the oven to stay heated for at least 10 minutes after it beeps to make sure it’s good and firey hot).
- Roast the rack of lamb for 25 minutes for medium rare (rack of lamb should not be medium or well-done or it will taste dry). If your oven bakes unevenly, rotate the pan 180° halfway through. Remove from the oven and tent with aluminum foil. Let rest for 15 minutes. When ready to serve, use a sharp chef’s knife to cut into individual ribs and serve (you can arrange them on a platter, or let guests serve themselves from the cutting board). If you'd like a wow moment, you can stand the ribs up on a platter prior to cutting them apart. Enjoy warm or at room temperature.
Notes
- *When choosing lamb, look for meat that is pink or rosy red with firm white meat. Darker red meat is older and won't be as tender.
- *"Frenched" means the extra meat and fat has been trimmed off the tips of the bones so the rib bones are exposed. It makes a nicer presentation, and the meat/fat on the tips of the bones won’t burn. Ask your butcher to French them for you and to leave 1/8 inch of fat on the meat to help insulate it. (If you are feeling ambitious, you can also buy a whole rack and try Frenching it yourself.)
- **If you prefer to skip the food processor, you can mince the rosemary and garlic as finely as possible, mash them together with the side of your knife on a cutting board, then combine them with the other ingredients (I find the food processor very much worth it here).
- TO STORE: Refrigerate leftover rack of lamb wrapped tightly in plastic wrap or in an airtight container for up to 3 days.
- TO REHEAT: Cut the rack of lamb into individual ribs and place them in a baking dish. Add a splash of broth, cover with foil, and reheat in a 325 degree F oven until warmed through.
- TO FREEZE: Store leftovers in an airtight container or zip-top bag for up to 3 months. Defrost in the refrigerator before reheating according to the instructions above. Note that freezing is not ideal; it’s safe, but it won’t taste as good after thawing and reheating.
Nutrition
Serving: 1(of 6)Calories: 683kcalCarbohydrates: 1gProtein: 24gFat: 64gSaturated Fat: 26gPolyunsaturated Fat: 5gMonounsaturated Fat: 29gCholesterol: 126mgPotassium: 337mgFiber: 0.4gSugar: 0.1gVitamin A: 35IUVitamin C: 3mgCalcium: 35mgIron: 2mg
