Description
A flavorful and elegant rack of lamb seasoned with garlic, rosemary, thyme, and parsley, then roasted to a perfect medium-rare. This dish makes a stunning main course for special occasions or a refined dinner.
Ingredients
Scale
Lamb and Marinade
- 2 racks of lamb 8 bones each, frenched
- 3 tablespoons olive oil
- 1 tablespoon garlic, minced
- 2 tablespoons fresh rosemary leaves, minced
- 1 tablespoon thyme leaves, minced
- 1 tablespoon parsley leaves, minced, plus more for garnish
- Salt and pepper to taste
- Cooking spray
Instructions
- Preheat Oven: Preheat the oven to 450 degrees F. Line a sheet pan with foil and coat the foil with cooking spray to prevent sticking.
- Prepare Herb Mixture: In a bowl, combine the olive oil, minced garlic, rosemary, thyme, parsley, salt, and pepper. Stir until well blended.
- Marinate Lamb: Rub the herb and olive oil mixture all over both racks of lamb, ensuring they are evenly coated. Let the lamb sit at room temperature for 30-45 minutes to absorb the flavors.
- Roast Lamb: Place the racks on the prepared sheet pan and bake for 25 minutes or until a meat thermometer inserted into the thickest part reads 120 degrees F for medium-rare doneness.
- Rest Lamb: Remove the racks from the oven and cover them loosely with foil. Let rest for 10 minutes, during which the temperature will rise to about 125 degrees F, allowing the juices to redistribute.
- Slice and Serve: Slice the racks into individual chops by cutting between the bones. Sprinkle with additional fresh parsley for garnish and serve immediately.
Notes
- To ensure even cooking, allow the lamb to come to room temperature before roasting.
- Use a meat thermometer for accurate doneness; medium-rare is 120-125 degrees F internal temperature.
- Letting the lamb rest after roasting helps retain juices for a tender bite.
- Frenching the racks (removing meat and fat from bones) gives a professional presentation but can be done by the butcher if preferred.
- If you prefer lamb cooked beyond medium-rare, adjust roasting time and final temperature accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 90 mg
