Description
A classic and elegant Rack of Lamb seasoned with garlic, fresh rosemary, thyme, and parsley, then roasted to a perfect medium-rare. This flavorful dish is ideal for a special dinner or holiday meal.
Ingredients
Scale
Lamb and Marinade
- 2 racks of lamb 8 bones each, frenched
- 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
- Preheat Oven: Preheat the oven to 450 degrees F. Line a sheet pan with foil and coat the foil with cooking spray to prevent sticking.
- Prepare Marinade: In a bowl, combine olive oil, minced garlic, rosemary, thyme, parsley, salt, and pepper. Stir well to create the marinade mixture.
- Season Lamb: Rub the marinade all over both racks of lamb, ensuring even coverage. Let the lamb rest at room temperature for 30 to 45 minutes to absorb flavors.
- Bake Lamb: Place the racks on the prepared pan and bake for 25 minutes or until a meat thermometer inserted into the thickest part reads 120 degrees F, indicating medium-rare doneness.
- Rest Lamb: Remove the racks from the oven, tent loosely with foil, and let rest for 10 minutes until the internal temperature reaches 125 degrees F. This helps retain the juices.
- Slice and Serve: Cut the lamb between the bones into individual chops. Sprinkle with additional fresh parsley for garnish and serve immediately.
Notes
- Allowing the lamb to come to room temperature before roasting ensures even cooking.
- Use a meat thermometer to achieve perfect medium-rare doneness and avoid overcooking.
- If you prefer your lamb more or less done, adjust the cooking time accordingly.
- Frenched racks of lamb can be found at specialty meat markets or butcher shops.
- For enhanced flavor, marinate the lamb in the herb mixture for up to 2 hours in the refrigerator before roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
