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A round tray lined with newspaper holds six slices of succulent rack of lamb, garnished with fresh herbs and lemon wedges.
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Roasted Rack of Lamb

This is the dinner you make when you want everyone to think you spent all day cooking, rich, elegant, and shockingly simple.
Prep Time5 minutes
Cook Time45 minutes
Marinate Time6 hours
Total Time6 hours 50 minutes
Course: Main Dish
Cuisine: French
Servings: 4 Servings
Calories: 529kcal
Author: Laura

Ingredients

  • 1 rack of lamb 6–8 ribs
  • 2 cloves garlic crushed
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme chopped
  • 1 tbsp fresh rosemary chopped
  • ½ tsp salt
  • ⅓ tsp black pepper

Instructions

  • In a small bowl, combine olive oil, chopped thyme, rosemary, and crushed garlic
    A white bowl filled with olive oil, chopped fresh herbs, and minced garlic—perfect for drizzling over a succulent rack of lamb—rests on a light marble surface.
  • Rub this marinade all over the lamb rack
    A raw rack of lamb drizzled with oil and topped with chopped garlic and herbs sits on a white rectangular plate.
  • Place the lamb in a zip-top bag or covered dish, refrigerate for 5–6 hours (or overnight)
    Raw rack of lamb marinated with herbs and oil, sealed in a clear plastic bag and ready for cooking, sits on a light-colored surface.
  • About 1 hour before roasting, remove lamb from the fridge to bring to room temperature
  • Preheat oven to 375°F
  • Score the fat side of the lamb, then season with salt and pepper
    A rack of lamb with a crosshatch pattern rests in a metal baking tray, partially covered with foil. The seasoned meat is topped with chopped herbs and spices, ready for roasting.
  • Wrap the rib tips in foil
  • Place lamb fat side up in a roasting pan. Roast for 12–13 minutes
    A seasoned, scored pork roast sits in a foil-lined baking pan, partially covered with foil, on a wooden surface—much like how you might prepare a rack of lamb for a savory feast.
  • Reduce oven to 300°F and roast for another 15 minutes or until it's cooked to your preference, when resting the temperature will increase about 10 degrees
  • Remove from oven, tent with foil, and let rest 10–15 minutes before slicing
  • Slice between ribs and serve with sauce or fresh herbs if desired
    A round tray lined with newspaper holds six slices of succulent rack of lamb, garnished with fresh herbs and lemon wedges.

Video

Notes

  • Letting the lamb rest is crucial, it redistributes the juices and keeps it tender, and the final temperature increases by about 10 degrees

Nutrition

Serving: 1 Serving | Calories: 529kcal | Carbohydrates: 1g | Protein: 18g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 94mg | Sodium: 361mg | Potassium: 258mg | Fiber: 0.4g | Sugar: 0.01g | Vitamin A: 99IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg