Roast Rack of Lamb

Photo by Maria Robledo
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  • Serves 4-6
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 322.08 calories
    • Calories 51.92 calories from fat
    • Fat 18.61 g
    • Sat Fat 7.6 g
    • Cholesterol 114.98 mg
    • Sodium 566.68 mg
    • Protein 35.54 mg
    • Carbohydrate 0.79 g
    • Fiber 0.38 g
    • Iron 2.79 mg
    • Calcium 30.61 mg


  1. Check 2 racks of lamb, 1 1/2 to 1 3/4 pounds each, trimmed
  2. Check 1 small clove garlic, peeled and minced
  3. Check 2teaspoons kosher salt
  4. Check 1/3cup loosely packed fresh rosemary leaves
  5. Check 1/2teaspoon freshly ground black pepper
  6. Check 2teaspoons extra-virgin olive oil
  7. Check 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.