Description
This Roast Rack of Lamb with Garlic and Herbs features tender lamb racks marinated in a flavorful blend of garlic, fresh parsley, rosemary, and red pepper flakes. Quickly roasted in a high-temperature oven, it delivers a juicy, aromatic dish perfect for an elegant dinner. Resting after roasting ensures perfect medium-rare results, making it an impressive yet easy meal to prepare.
Ingredients
Scale
Marinade
- 10 garlic cloves
- ¼ cup extra virgin olive oil
- 1 cup lightly packed fresh parsley
- 2 tsp dry rosemary
- ½ teaspoon red pepper flakes
Main
- 2 lamb racks (about 1.5 to 2 pounds each)
- Kosher salt, to taste
- Ground black pepper, to taste
Instructions
- Prepare the marinade: In the bowl of a small food processor fitted with a blade, add the garlic, olive oil, parsley, rosemary, and red pepper flakes. Run the processor until the mixture is well-combined and everything is finely chopped, creating a fragrant herb and garlic paste.
- Season the lamb: Generously season the lamb racks all over with kosher salt and ground black pepper to enhance the natural flavors.
- Marinate the lamb: Rub each rack thoroughly with the prepared marinade, ensuring full coverage. Let the lamb marinate for 20 to 30 minutes at room temperature, or up to 1 hour if time allows, to let the flavors infuse.
- Preheat the oven: Set your oven to 450°F (232°C) and position a rack on the top third of the oven for optimal heat exposure.
- Roast the lamb: Arrange the lamb racks fat side up on a sheet pan and place it on the top oven rack. Roast for 15 minutes, then carefully turn the racks over to the other side. Return to the oven and cook for an additional 5 to 10 minutes, depending on your preferred level of doneness (rare to medium).
- Rest the lamb: Remove the racks from the oven and tent them loosely with foil. Let them rest for about 10 minutes, allowing the juices to redistribute and the meat to finish cooking.
- Serve: Slice the lamb chops between the bones and arrange them on a serving platter. For an authentic Mediterranean touch, serve with a side of Tzatziki sauce if desired.
Notes
- Tender, oven-roasted rack of lamb is both elegant and easy to prepare.
- This Mediterranean garlic and herb marinade adds fresh, vibrant flavors without overpowering the lamb.
- Cooking time can be adjusted to achieve rare, medium-rare, or medium doneness.
- Resting the meat after roasting is crucial for juicy, flavorful lamb.
- Pair with Tzatziki sauce or your favorite side dishes for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 299 kcal
- Sugar: 0.5 g
- Sodium: 102 mg
- Fat: 20 g
- Saturated Fat: 5.9 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 2.9 g
- Fiber: 1 g
- Protein: 26.7 g
- Cholesterol: 92.5 mg
