Healthy Diet

Garlic & Herb Roasted Rack of Lamb

Garlic Encrusted Rack of lamb

This lamb is so simple to cook and after my barbecued Easter lamb fiasco (I still can’t speak of it), these savory lovelies got me feeling confident about my lamb skills again.  And if you are part Greek, like I am, the lamb skills are no laughing matter. “It’s not MEAT, it’s LAMB”!

So this Sunday, I decided to give it another go and this time they came out luscious and delicious.  Well, um…perfection actually, but I’m going to let you see for yourself.

Here’s how to make it:

Stuff You’ll Need:

1 head of garlic, cloves peeled

1/4 cup rosemary leaves

1 TBSP fresh thyme

1/4 cup extra-virgin olive oil

2 racks of lamb, frenched (2 pounds each)
Salt and freshly ground pepper
In a small food processor, combine the garlic, rosemary, thyme and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and pepper and rub the garlic-herb oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 to 1 – 1/2 hour at room temperature.
Preheat the oven to 450°. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.
Carve the racks in between the rib bones and transfer to plates.

Serve with asparagus and brown rice risotto.

Garlic & Herb Roasted Rack of Lamb
Author: Lisa Spencer
Simple, savory and stunning!
Ingredients
  • 1 head of garlic, cloves peeled
  • 1/4 cup rosemary leaves
  • 1 TBSP fresh thyme
  • 1/4 cup extra-virgin olive oil
  • 2 racks of lamb, frenched (2 pounds each)
  • Salt and freshly ground pepper
Instructions
  1. In a small food processor, combine the garlic, rosemary, thyme and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and pepper and rub the garlic-herb oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 to 1 – 1/2 hour at room temperature.
  2. Preheat the oven to 450°. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.
  3. Carve the racks in between the rib bones and transfer to plates.
  4. Serve with asparagus and brown rice risotto.
4 Comments
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  1. Oooh, nice….this is what I will be making for my husband’s birthday dinner! He loves a good rack of lamb. 🙂

  2. Wow Lisa that looks to die for! Gonna have to make this for my “Fabulous Husband” (as you always call your hubby;) when he gets home from work later!

  3. I’m amazed how few people eat lamb here in the US. I grew up in Australia and lamb was an absolute staple, now there is only one market near me (and I’m in big-city Los Angeles!) where I can sometimes find some tired-looking lamb cutlets. Roast lamb is the first thing I ask for when I go home! Have you ever tried it with mint, either dried as a seasoning or as mint jelly on top once it’s cooked? It’s a great combination.

  4. I’ve never had lamb before, and to be honest the thought of eating any meat medium rare kinda makes my stomach sick. I’m the goof ball who goes to a great steak house and orders hers well done and everyone gasps. But I can tell the quality of the chef by how well they cook a steak well done. Is it well done, or is it shoe leather. There is a difference.

    Your recipe looks so good. I’d have to try it, but I’d be trying it off your plate. Is that OK? LOL