Rack of lamb is a brilliant roast centerpiece dish because it's impressive and surprisingly easy to make. This lamb recipe includes just five ingredients and 10 minutes of active cooking time. It's one of our favorite ways to prepare a rack of lamb because it's simply rubbed with plenty of garlic, rosemary, olive oil and salt before roasting. Since the seasoning is so simple, the dish pairs well with a range of sides, from risotto to green salads to roasted vegetables.  Related: Roast Recipes

Garlic-Crusted Roast Rack of Lamb

garlic (cloves peeled)

rosemary leaves

olive oil

lamb, frenched (2 pounds each)

Salt and pepper

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. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.


Preheat the oven to 450&deg;. 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.


It was delicious but the timing was off. My rack of lamb was over a pound and I cooked it the time recommended and my rack was medium well done instead of medium rare.

I just put the sauce on the meat side of the rack; what good would it do on the fat side? I also set it fat-side down to marinate; why let the sauce just drip off? Also, I let it stand in the fridge for about 24 hours. The result was very tasty. I think it might have been better, though, to have cut off the thick slab of fat, then place it on top of the lamb for cooking. Perhaps that would have made carving it somewhat easier. “Frenching” it would have helped that, too, but I’m uncertain about the wastage there.DoverTx asked about "turn the racks." Good question. I took it to mean "flip it" and DoverTx took it to mean "rotate it."Cooking took longer than the 15+10 called for in the recipe. I think I gave it about 10 minutes more, and it came out medium. When I cut it after the 15+10, parts of it looked nearly raw.Finally, what does “standing upright” mean? On end? How?

so? do we turn the racks Left Right Up Down WTF? Turn the racks do not mean anything.

My first ever rack of lamb. Followed the recipe but only used one rack and halved the ingredients. It was incredible! Perfectly done, amazing flavor. Will definitely repeat!

Anyone know who makes those plates in the video?

I made half this recipe for 2 of us and it is fantastic and so easy. I made it on convection (425ºF) and it came out perfect!! Great flavor, perfect temperature and tender. My garlic/rosemary/oil didn't puree up as much as the video but it worked.

This dish was a hit! I made the 2 racks for 6 people and it was devoured. I followed the instructions exactly making no modifications. I eyed my oven temp as it tends to run hot and I believe that makes a big difference. We like our lamb medium rare. The Costco frenched rack of lamb was used but I "frenched" them even more ( watched Gordon Ramsey's youtube on how) which cut out even more of that nasty fat and allowed the seasoning the really penetrate the meat but you don't have to do that. The recipe came out just like the video above. Delicious! Thank you!

I made this recipe with the following modifications: used garlic olive oil and added a handful of fresh thyme. I used entire recipe on one rack of lamb and marinated it for about 7 hours. My husband smoked the rack of lamb then finished it on the BBQ. Absolutely delicious!

Not sure why, but this came out medium well. Additionally, the outside was still not seared. Followed directions and had it in 25 mins at 450.

jdpurple
made this last night just as per recipe. it was SO very good. timing also just right.

WOW!  I followed the recipe exactly but added 5 minutes to the cook time because we prefer less rare. The taste was yummy, lamb was so tender. I tossed some mini potatoes in oil S&amp;P and added them to the baking sheet with the lamb … they were awesome, done perfectly after 30 mins. I tented foil over the lamb for the 10 min rest time. This is so easy and so so good, a keeper recipe, thank you!

That lamb looks raw, yuk. I suggest 30 mins would be better?

Excellent and easy! Came out a perfect medium, I covered the rack while it rested. I’d make this again.

Heck no. 15 mins???? Where is the weight and size correction? That video demonstrated that lamb was NOT cooked. What about the cook time to allow the natural oils/fat to render and help sear? This is a useless recipe. I modified it - I roasted at 400oF for 10 mins to sear and seal the flavor, then 45 mins at 300 oF. My goodness, the flavor was rich, the lamb had time to cook, the crusted garlic, rosemary, cracked coarse pepper and sea salt had time to flavorize and penetrate the meat. This 15 min recipe is bogus and I would not serve my dinner guests that formula. Try mine - it will burst with flavor !!

Made this dish last night. Simple,but delicious. I seared it under the broiler for a couple of minutes at the end, as we like it crisp on outside.

This was delicious, simple and didn't take all day! Perfect for a Vday dinner!

Who is the manufacturer of that fork and knife set?

Excellent rave reviews from all of us dining on these chops this evening. Adjusted quantity of ingredients to match the weight of the chops. Did not change the recipe at all. Was thinking of adding thyme but always try to prepare recipes as written the first time - very glad we did.

Made this for Thanksgiving dinner yesterday - made 1 rack for 2 people. The recipe was easy to follow and the results were terrific.

Lovely recipe, we tried &lt;a href=""&gt;https://www.thehonestcooks.com/recipes/roast-rack-of-lamb"&gt;a"&gt; a rack of lamb with parsnip and turnip puree&lt;/a&gt;

Such a Great Information for Food Lovers. Keep it Up i am sharing one more Recipe
http://www.kiranaking.ae/blog/how-to-make-chicken-fried-rice 

DO NOT put rosemary in a food processor! the first time i made lamb, i put the rosemary in a food processor - this process "burnt" the rosemary and made it bitter and inedible... I had to throw it all out. I suggest chopping by hand. I don't usually comment, but this experience was awful - I hate to waste my fresh herbs!

December 28, 2016 I cooked a rack using this recipe and it was superb. I used a mix of thyme and rosemary though. I also set the oven for 425 instead of 450 and added 5 minutes on each side (because I don't like med-rare). Next time I'll try 410 degrees, trim some fat off and add only 2 minutes per side in order to keep a little pink in the center. All that doesn't really matter though as the flavor was AMAZING.

Great dish!  I got rave reviews from my family when cooking this for a special holiday dinner. Simple!  I had 5 lbs instead of 4 lbs of robs so they needed about 10 minutes more cooking time. I used a meat thermometer and let the temp rise to 130 degrees F before removing to get to med rare. Be sure to not hit a bone when taking the temp!  One other thing, tent the meat with aluminum foil while resting the meat after the oven.  Serve on a hot plate (I just microwave mine).  :)

I never cook the turkey @ Thanksgiving or the prime rib @ Christmas, or any roast for a special occasion dinner.  I made this rack of lamb yesterday, and it came out perfectly.  Made me appear like the mistress of the kitchen among my family. The fact that it has only five ingredients makes it so easy to shop for and prepare.  I did slip in a few sprigs of thyme from my garden among the rosemary, and used extra olive oil to help make the rub adhere to the meat.  I had the rub on the racks of lamb for longer than the time recommended (two hours).  My company likes the meat medium, so we added five minutes to the cooking time.

Roasted rack of lamb is a brilliant centerpiece dish because it's impressive and surprisingly easy to make.

garlic-crusted roast rack of lamb

Total: 1 hours, 45 minutes

Servings: 8

Cost: $4.27 /serving

Author : Kenny Rochford

Ingredients

Instructions

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