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Roast Rack of Lamb

Roast Rack of Lamb
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Serves 4-6


  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.

Nutritional Information

  • Per Serving
  • Calories 322.08Calories From Fat 51.92%
  • Calcium 30.61mg
  • Carbohydrate 0.79g
  • Cholesterol 114.98mg
  • Fat 18.61g
  • Fiber 0.38g
  • Iron 2.79mg
  • Protein 35.54mg
  • Sat Fat 7.6g
  • Sodium 566.68mg
What does this mean? See Nutrition 101 .

Quick Tip

Corn on the cob
American lamb, because it is corn fed, is milder in flavor than Australian or New Zealand lamb, which is grass fed.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.