Roast Rack of Lamb with Rosemary

Roast Rack of Lamb with Rosemary

Introduction

Roast rack of lamb with rosemary is one of those dishes that feels elegant yet surprisingly approachable. The aroma of garlic and fresh rosemary filling the kitchen instantly sets the mood for a special meal, whether it’s a holiday dinner or a quiet weekend treat. I love how the lamb develops a beautifully golden crust on the outside while staying tender and juicy inside. This recipe keeps things simple and classic, letting the natural flavor of the lamb shine while rosemary adds its unmistakable, earthy fragrance.

Ingredients

For the Lamb

• 2 racks of lamb, frenched (about 1–1.2 kg total / 2.2–2.6 lb)
• 30 ml olive oil (2 tablespoons)
• 4 cloves garlic, minced (12 g / 0.4 oz)
• 2 tablespoons fresh rosemary, finely chopped (about 6 g)
• 5 g salt (1 teaspoon)
• 2 g black pepper (½ teaspoon)
• 1 teaspoon Dijon mustard (optional, 5 g)

Directions