Description
This delicious Roast Rack of Lamb with Rosemary recipe features a perfectly roasted frenched rack of lamb infused with fresh rosemary, garlic, and olive oil. It’s a simple yet elegant dish perfect for special occasions or a gourmet dinner, offering tender, juicy meat with a flavorful herb crust.
Ingredients
Scale
For the Lamb:
- 1.5 to 2 pounds rack of lamb (frenched)
- 2 tablespoons fresh rosemary, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1 tablespoon Dijon mustard
Instructions
- Preheat the Oven: Preheat your oven to 450°F (230°C) to ensure it’s hot enough for roasting the lamb to achieve a nice crust.
- Prepare the Lamb: Pat the rack of lamb dry with paper towels to remove excess moisture, then season it generously with salt and freshly ground black pepper to enhance the flavor of the meat.
- Make the Herb Rub: In a small bowl, mix the finely chopped fresh rosemary, minced garlic, and olive oil. Optionally, add Dijon mustard to the mixture for additional depth of flavor.
- Season the Lamb: Rub the herb mixture all over the rack of lamb, pressing it firmly into the meat so it adheres well and the flavors penetrate the surface.
- Roast the Lamb: Place the lamb rack bone-side down on a roasting pan or baking sheet. Roast in the preheated oven for 20-25 minutes or until the internal temperature reaches 125°F (52°C) for medium-rare.
- Rest the Lamb: Remove the lamb from the oven and cover loosely with foil. Let it rest for 10 minutes; during this time, the juices will redistribute and the internal temperature will rise slightly.
- Slice and Serve: Slice the rack between the bones into individual chops and serve immediately, enjoying the tender, flavorful lamb.
Notes
- Use a meat thermometer to ensure the lamb is cooked to your preferred doneness.
- Letting the lamb rest is crucial to keep it juicy and tender.
- For a stronger rosemary flavor, you can finely chop the rosemary stems and include them in the herb rub.
- Dijon mustard is optional but adds a nice tangy flavor that complements the herbs.
- Serve with roasted vegetables or a fresh salad for a complete meal.
