Frenched Rack Of Lamb
Succulent rack of lamb, roasted to perfection in the oven and infused with fragrant rosemary, zesty lemon juice, and aromatic garlic, makes an ideal dish for hosting gatherings and is surprisingly simple to prepare!
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Ingredients
- 4 cloves garlic
- 1 1/2 teaspoons kosher salt and freshly ground pepper
- 1/4 lemon
- 1 teaspoon chopped fresh rosemary leaves
- 2 racks of lamb
Instructions
- 1
Drizzle lemon juice over the lamb racks, then generously season both sides with salt and pepper.
- 2
Massage the garlic onto the meat thoroughly and then scatter rosemary on top.
- 3
Position the racks with the fat side facing up on a large baking sheet, preferably lined with foil for easy cleanup, and allow them to sit for 1 hour.
- 4
Heat your oven to 450°F.
- 5
Place the lamb in the upper section of the oven and roast for approximately 25 minutes for a medium-rare finish, or until a meat thermometer reads 130°F. For those who prefer their lamb medium or medium-well, you may need to cook it a bit longer. To check the temperature, insert the thermometer's tip into the thickest portion of the meat, avoiding contact with the bone, which can give a false reading due to its higher temperature.
- 6
Once the thermometer indicates 130°F, your lamb is done. Keep in mind that the temperature will rise by an additional 5 degrees while resting.
- 7
Move the lamb racks to a cutting board and tent them with foil, allowing them to rest for 10 minutes.
- 8
Slice the lamb between the rib bones and arrange the pieces on plates.
- 9
Serve immediately. Remember to trim any excess fat before enjoying your dish.*
Nutrition Information
Notes & Tips
- *Nutrition is based on trimmed lamb. When cooking the whole rack, I found it best to trim the fat before eating rather than before roasting.