Description
A flavorful rack of lamb marinated with garlic, rosemary, thyme, and parsley, then oven-roasted to a perfect medium rare. This elegant yet simple dish is perfect for special occasions or a sophisticated dinner.
Ingredients
Scale
Meat
- 2 racks of lamb, 8 bones each, frenched
Marinade
- 3 tablespoons olive oil
- 1 tablespoon garlic, minced
- 2 tablespoons fresh rosemary leaves, minced
- 1 tablespoon thyme leaves, minced
- 1 tablespoon parsley leaves, minced, plus more for garnish
- Salt and pepper to taste
- Cooking spray
Instructions
- Prepare Oven and Pan: Preheat the oven to 450 degrees F. Line a sheet pan with foil and coat the foil with cooking spray to prevent sticking.
- Mix Marinade: In a bowl, combine olive oil, garlic, rosemary, thyme, parsley, salt, and pepper. Stir well until all ingredients are evenly mixed.
- Rub Lamb: Rub the olive oil mixture all over both racks of lamb to evenly coat the meat. Allow the lamb to sit at room temperature for 30 to 45 minutes to absorb the flavors and take off the chill.
- Roast Lamb: Place the racks on the prepared sheet pan and bake in the preheated oven for 25 minutes or until a meat thermometer inserted into the thickest part registers 120 degrees F for medium rare.
- Rest Lamb: Remove the racks from the oven and cover with foil. Let them rest for 10 minutes, during which the internal temperature should rise to 125 degrees F, ensuring tender and juicy meat.
- Slice and Serve: Slice the lamb between the bones into individual chops. Sprinkle with additional fresh parsley for garnish, then serve immediately for best taste.
Notes
- Allowing the lamb to rest after roasting helps retain its juices and improves flavor.
- Using a meat thermometer ensures perfect doneness and prevents overcooking.
- Frenched racks make for an elegant presentation but can be slightly more expensive; ask your butcher to french the racks if needed.
- You can adjust the herbs in the marinade according to your preference, such as adding oregano or marjoram.
- To achieve a crispier crust, you can sear the racks in a hot pan for 1-2 minutes before roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 0 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 95 mg
