Roast Rack of Lamb

Roast Rack of Lamb
Maria Robledo
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Serves 4-6


2 racks of lamb, 1 1/2 to 1 3/4 pounds each, trimmed
1 small clove garlic, peeled and minced
kosher salt
loosely packed fresh rosemary leaves
freshly ground black pepper
extra-virgin olive oil
Fresh rosemary, thyme, or lavender sprigs


  1. Prepare the racks of lamb at least 1 hour (or up to 4 hours) before cooking: Chop together the garlic, salt, rosemary, and pepper to make a coarse rub. Rub the racks with the mixture, cover, and set aside. (If you are not going to cook them within 2 hours, refrigerate, then bring to room temperature an hour before cooking.)
  2. Preheat oven to 425° F. Heat a roasting pan in the oven for 10 minutes. Pat the racks of lamb dry with paper towels and coat lightly with the olive oil. Place the racks flesh-side down in the pan. Roast 15 to 20 minutes or until an instant-read thermometer inserted in the thickest part reads 145° F for medium rare (the temperature will rise about 10° when the lamb is out of the oven). Transfer the racks to a carving board. Let rest for 10 minutes. Slice between the ribs to separate the chops for serving. Garnish with the fresh herb sprigs.
Sally Schneider

Nutritional Information

  • Per Serving
  • Calories From Fat 51.92 %
  • Calcium 30.61 mg
  • Carbohydrate 0.79 g
  • Cholesterol 114.98 mg
  • Fat 18.61 g
  • Fiber 0.38 g
  • Iron 2.79 mg
  • Protein 35.54 mg
  • Sat Fat 7.6 g
  • Sodium 566.68 mg
What does this mean? See Nutrition 101.

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