Rosemary & Garlic Rack of Lamb Recipe

by Pamela Horne

Yield: 4 portions

Prep Time: 1 hour 10 minutes

Cook Time: 25+ minutes

Ingredients:

  • 1 head of garlic, cloves peeled
  • 1/4 cup rosemary leaves
  • 1/4 cup extra-virgin olive oil
  • 2 racks of lamb, frenched (2 pounds each)
  • Salt and freshly ground pepper

Procedure:

  • In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them and let rest in the fridge for 1 hour.
  • 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 right away with your favourite side dishes

Chef Note* Lamb Rack is delicious when served medium rare (internal temperature 130F or 55C) however feel free to cook for longer to achieve the doneness you desire.

 



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