Roasted Rack of Lamb with Garlic and Herbs
Prep time: 60 min
Cook time: 1.30 hour
Servings: 6
1 - 100 gram
Tender, oven roasted rack of lamb is elegant and easy to prepare. You'll love this lamb rack covered in a simple Mediterranean garlic and herb marinade and cooked for a quick 15 to 20 minutes in a high-heated oven.
For even more flavor, marinate the lamb overnight in the fridge.
To avoid overcooking the lamb, use an instant read thermometer to determine if the lamb is done to your liking. For rare, internal temperature should reach 125 degrees F and for medium-rare, it should read around 135 degrees F. Check and take it out of the oven 5 degrees before it reaches the temperature you are looking for. As the lamb rack rests, the temperature will rise.
Serving Size: each rack of lamb will have 8 ribs or chops. You can count on 2 to 3 lamb chops per person (6 to 8 people).
Leftovers & Stoarge: If you have leftovers, you can store them in the fridge in an airtight container for up to 3 days. Best served at room temperature, but if you must warm leftover rack of lamb through, use a medium-heated oven. Place the meat on a sheet pan and add a bit of water or broth then cover with foil. Place in the oven until just warmed through.
Ingredients
5 pound leg of lamb, bone-in, fat trimmed
Salt and pepper
5 garlic cloves, peeled and sliced: more for later
2 cups water
8 gold potatoes, peeled and cut into wedges
1 yellow onion, peeled and cut into wedges
1 tsp paprika, more for later
1 tsp all-natural garlic powder
Fresh parsley for garnish, optional
For The Rub:
15 garlic cloves, peeled
2 tbsp dried oregano
2 tbsp dried mint flakes
1 tbsp paprika
1/2 tbsp nutmeg
1/2 cup Extra virgin olive oil
2 juice of lemons
Directions
In the bowl of a small food processor fitted with a blade, add the garlic, olive oil, parsley, rosemary and red pepper flakes. Run the processor until the mixture is well-combined and everything is finely chopped.
Season the lamb all over with kosher salt and pepper.
Rub each rack of lamb all over with the marinade. Let the lamb marinate for 20 to 30 minutes at room temperature (or if you have the time, up to 1 hour).
Heat the oven to 450 degrees F and place a rack on the top 1/3 of the oven.
Arrange the lamb racks (fat side pointing up) on a sheetpan. Place the sheetpan on the top oven rack for 15 minutes. Carefully remove it from the oven and turn the rack of lamb on the other side. Return to the oven and cook for another 5 to 10 minutes depending on how you like your rack of lamb (rack of lamb is typically served rare or medium-rare, but you can also serve it medium).
Remove from the oven and tent with foil. Allow the lamb about 10 minutes to rest (the temperature will rise and the lamb will continue to cook some more).
Cut the lamb chops in between the bones and arrange on a platter to serve.