Cooking Rack Of Lamb In Oven

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Roast Rack of Lamb

Credit: Maria Robledo

Recipe Summary test

Yield:

Makes 4 to 6 servings

Nutrition Info

Ingredients

Ingredient Checklist

2 racks of lamb, 1 1/2 to 1 3/4 pounds each, trimmed
1 small clove garlic, peeled and minced
2 teaspoons kosher salt
⅓ cup loosely packed fresh rosemary leaves
½ teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
Fresh rosemary, thyme, or lavender sprigs

Directions

Instructions Checklist

Step 1

Prepare the racks of lamb at least 1 hour (or up to 4 hours) before cooking: Chop together the garlic, salt, rosemary, and pepper to make a coarse rub. Rub the racks with the mixture, cover, and set aside. (If you are not going to cook them within 2 hours, refrigerate, then bring to room temperature an hour before cooking.)

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Step 2

Preheat oven to 425° F. Heat a roasting pan in the oven for 10 minutes. Pat the racks of lamb dry with paper towels and coat lightly with the olive oil. Place the racks flesh-side down in the pan. Roast 15 to 20 minutes or until an instant-read thermometer inserted in the thickest part reads 145° F for medium rare (the temperature will rise about 10° when the lamb is out of the oven). Transfer the racks to a carving board. Let rest for 10 minutes. Slice between the ribs to separate the chops for serving. Garnish with the fresh herb sprigs.

Nutrition Facts

Per Serving:

calcium 30.6mg; 322 calories; calories from fat 51.9%; carbohydrates 0.8g; cholesterol 115mg; fat 18.6g; fiber 0.4g; iron 2.8mg; protein 35.5mg; saturated fat 7.6g; sodium 566.7mg.