Description
Impress your guests with a succulent Roast Rack of Lamb with Rosemary, a classic dish perfect for any special occasion. Tender racks of lamb coated in a flavorful herb paste and roasted to perfection, this recipe is sure to become a family favorite.
Ingredients
Scale
Main Ingredients:
- 2 racks of lamb (about 1.5–2 pounds total)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Dijon mustard
Instructions
- Preheat the oven: Preheat the oven to 450°F (230°C).
- Prepare the lamb: Pat the lamb dry with paper towels.
- Make the herb paste: In a small bowl, combine olive oil, garlic, rosemary, thyme, salt, pepper, and Dijon mustard.
- Coat the lamb: Rub the herb mixture all over the lamb racks.
- Roast the lamb: Place the lamb on a baking sheet, fat side up, and roast for 20–25 minutes.
- Rest and serve: Remove from the oven, cover with foil, let rest for 10 minutes, then slice and serve.
Notes
- For added flavor, marinate the lamb in the herb mixture for a few hours or overnight.
- Adjust cooking time for desired doneness: 20 minutes for rare, 25–30 for medium.
Nutrition
- Serving Size: 1/2 rack
- Calories: 430
- Sugar: 0g
- Sodium: 360mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 95mg
