Imagine cutting into a perfectly roasted rack of lamb that's so tender it practically melts in your mouth, with a golden-brown crust infused with aromatic garlic and rosemary. This French-inspired culinary masterpiece is not just a meal—it's an experience that will transport your taste buds to a Parisian bistro. Whether you're planning an intimate dinner party or looking to impress your family with a gourmet dish, this Garlic Roasted Rack of Lamb recipe is your ticket to culinary excellence.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 rack of lamb (about 1.5 lbs)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Remove the rack of lamb from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat the oven to 425°F (220°C). Pat the lamb dry with paper towels to remove excess moisture, which helps achieve a perfect golden-brown crust.
- In a small bowl, mix minced garlic, chopped rosemary, olive oil, salt, and black pepper to create a fragrant herb marinade.
- Trim any excess fat from the lamb rack, leaving a thin layer for flavor. Score the fat in a diamond pattern to help the marinade penetrate and create a crispy exterior.
- Generously rub the herb mixture all over the lamb, ensuring even coverage on both sides of the rack.
- Place the lamb rack bone-side down in a roasting pan or cast-iron skillet, with the meaty side facing up.
- Roast in the preheated oven for approximately 20-25 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C) when measured with a meat thermometer.
- Remove the lamb from the oven and let it rest on a cutting board for 10-15 minutes. This allows the juices to redistribute, ensuring a tender and juicy result.
- Slice the rack between the bones into individual chops and serve immediately, garnishing with additional fresh rosemary if desired.
Tips
- Temperature is Key: Always let your lamb rest at room temperature before cooking to ensure even heat distribution.
- Pat Dry for Perfection: Use paper towels to remove excess moisture, which helps achieve that coveted crispy exterior.
- Invest in a Meat Thermometer: For consistently perfect doneness, use a meat thermometer to check internal temperature.
- Don't Rush the Resting: Allowing the meat to rest after cooking is crucial—it helps redistribute juices and ensures maximum tenderness.
- Fresh Herbs Matter: Use fresh rosemary for the most vibrant and aromatic flavor profile.
- Scoring the Fat: Create a diamond pattern in the fat layer to help the marinade penetrate and create a deliciously crisp crust.
- Oven Positioning: Place the rack bone-side down for even cooking and beautiful presentation.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
