Roast Rack of Lamb with Rosemary

Directions

Step 1: Bring Lamb to Room Temperature

Remove the rack of lamb from the refrigerator about 30 minutes before cooking. This helps it roast evenly and stay juicy.

Step 2: Preheat the Oven

Preheat your oven to 200°C (400°F). Position a rack in the middle of the oven.

Step 3: Prepare the Rosemary Mixture

In a small bowl, mix olive oil, minced garlic, chopped rosemary, salt, pepper, and Dijon mustard if using. The mixture should be fragrant and slightly paste-like.

Step 4: Season the Lamb

Pat the lamb racks dry with paper towels. Rub the rosemary mixture generously over all sides of the lamb, pressing it into the meat.

Step 5: Sear for Flavor

Heat a large oven-safe skillet over medium-high heat. Sear the lamb racks, fat-side down first, for about 2–3 minutes per side until nicely browned. This step locks in flavor and creates a beautiful crust.

Step 6: Roast the Lamb

Transfer the skillet to the preheated oven. Roast for 15–20 minutes for medium-rare, or 20–25 minutes for medium, depending on thickness and preference. The internal temperature should reach about 55–57°C (130–135°F) for medium-rare.

Step 7: Rest the Meat

Remove the lamb from the oven and loosely cover with foil. Let it rest for 10 minutes. This allows the juices to redistribute, keeping the meat tender.

Step 8: Slice and Serve

Slice between the bones into individual chops. Serve warm, spooning any pan juices over the top.

Recipe Details

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Difficulty Level: Medium

Variations & Substitutions

Garlic Lover’s Version

Add an extra 1–2 cloves of garlic or rub the lamb with roasted garlic paste for deeper flavor.

Herb Swap

Replace rosemary with thyme, oregano, or a mix of fresh herbs for a different aromatic profile.

Crusted Lamb

Coat the lamb with a mixture of breadcrumbs and Parmesan after searing for a crispy herb crust.