Description
This garlic rosemary rack of lamb is a delicious and elegant dish perfect for special occasions.
Ingredients
Scale
- ¼ cup fresh rosemary leaves
- 4 cloves garlic (roughly chopped)
- 4 teaspoons kosher salt
- ½ teaspoon ground black pepper
- Zest of 1 medium lemon
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
- 2 racks of lamb (frenched, about 1 ¾ to 2 pounds per rack)
Instructions
- In the bowl of a food processor fitted with a steel blade, add the rosemary, garlic, salt, pepper, and lemon zest. Blend until finely chopped. Add the lemon juice and olive oil and blend until evenly combined.
- Place the lamb in a roasting pan or on a rimmed baking sheet pan, with the fat side up and ribs curving down. Rub all over with the garlic-rosemary mixture. Let sit at room temperature for 1 hour prior to roasting.
- About 30 minutes before cooking, preheat the oven to 450°F and let it stay heated for at least 10 minutes.
- Roast the rack of lamb for 25 minutes for medium rare. If your oven bakes unevenly, rotate the pan halfway through. Remove from the oven and tent with aluminum foil. Let rest for 15 minutes.
- When ready to serve, cut into individual ribs and serve warm or at room temperature. Optionally, stand the ribs up on a platter for an impressive presentation.
Notes
- For best results, use a mini food processor for the herb mixture.
- Resting the lamb before cutting will help maintain its juiciness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 rib
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 80mg