Whether you’re having a small family dinner or hosting extended family and friends, serving a rack of lamb will always impress your guests and make your dish the focus of the occasion! You are going to absolutely LOVE this lamb rack that has been seasoned with a simple garlic and herb marinade and then baked in an oven at a very high temperature for 15 to 20 minutes.
Garlic Herb Marinated Rack of Lamb (Roasted)
Easter will be here before you know it, which also entails preparing tasty dishes to share with your family. Dishes like a
- BAKED HAM WITH PINEAPPLE HONEY GLAZE,
- ORANGE FIG GLAZED HAM, or
- SPIRAL HAM WITH RASPBERRY-MUSTARD GLAZE.
Today we are adding to the list with this Frenched Garlic Herb Marinated Rack of Lamb (Roasted). In order to make this recipe you need a french-trimmed lamb rack.
What is a "French-trimmed lamb"?
A rack of lamb is often “French trimmed” (also known as “frenching” in the US); this is when the rib bones are exposed by cutting off the fat and meat that covers them, in order to provide a more elegant presentation. Often, you can get a rack of lamb that has already been prepared in the meat section of your local supermarket, or you could simply ask your butcher for this service. Alternatively, if you are in the mood for it, you can absolutely handle this work on your own; Saveur.com has a step-by-step guide on How to French a Rack of Lamb.
A rack of lamb is a high-quality cut of meat that is often served at fancy restaurants. However, it is fairly easy to cook. The meat on a rack of lamb is exceptionally flavorful, soft, and juicy, and it has a lot of flavors.
Ingredients:
I’m using one rack of lamb. You can count on about 2 to 3 lamb chops per person.
Marinade:
In order to make the marinade, you will need extra virgin olive oil, ten to twelve garlic cloves (this may seem like a lot of garlic, but trust me when I say that you need it for flavor), rosemary, fresh parsley, and a pinch of crushed red pepper flakes. Absolutely delicious!
HOW TO MAKE THIS GARLIC HERB MARINATED RACK OF LAMB (ROASTED)
Season the lamb with salt and pepper on both sides.
In a small bowl combine the garlic, olive oil, rosemary, and parsley, along with a pinch of crushed red pepper flakes, Blend well. You can achieve a smooth marinade using a food processor, or you can achieve some texture by simply mincing the garlic and herbs as I did. The amount of marinade that is provided is sufficient to easily cover two racks of lamb. But I only made one, and I set aside some of the marinade so that I could finish the dish by pouring it over the lamb. In addition to that, you can use it for a variety of other things, such as salmon or even chicken.
Next, add 2–3 tablespoons of the garlic and herb marinade to both sides of the lamb rack. set aside and allowed to rest at room temperature for at least 30 minutes and no more than 60 minutes (for ty reasons). There is also the option to marinate the lamb in the refrigerator for the entirety of the night.
Preheat the oven to 450 degrees F.
Roast the lamb for 15 minutes on the top rack with the fat side facing up. After 5 minutes, flip the lamb over and continue roasting (or longer, depending on how done you like your lamb).
Once you take the lamb out of the oven, allow the lamb to rest for about 10 minutes before slicing it through. This allows the juices to be reabsorbed into the meat, resulting in a tender bite!
Cut the lamb chops in between the bones and arrange them on a platter or serving board. Finish the dish by pouring it over the lamb.
These delicious lamb chops pair well with:
CRISPY ROASTED PARMESAN POTATOES
Recommendations:
- With so many variations in size, shape, and fat content to account for, an instant-read thermometer is essential for cooking lamb to the appropriate degree of doneness. Keep in mind that throughout the resting time, the temperature will rise by another 5 to 10 degrees.
- Before slicing the lamb, make sure it has rested for at least ten minutes. It will allow the lamb to complete cooking, and it also allows the liquids to soak into the meat rather than running out all over your serving dish!
Give this recipe a try, and then leave a comment below to let me know how it turned out. I hope that your family enjoys it as much as we do!
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Garlic Herb Marinated Rack of Lamb (Roasted)
Ingredients
Rack of Lamb
- 1 rack lamb (2 pounds) about 2-3 lamb chops per person.
- Kosher salt and black pepper to taste
Marinade:
- ¼ cup extra virgin olive oil
- 10 cloves garlic
- 1 cup fresh parsley lightly packed
- 2 teaspoons dried rosemary
- ½ teaspoon red pepper flakes
Instructions
HOW TO MAKE THIS GARLIC HERB MARINATED RACK OF LAMB (ROASTED)
- Season the lamb with salt and pepper on both sides.
- In a small bowl, combine the garlic, olive oil, rosemary, and parsley, along with a pinch of crushed red pepper flakes. You can achieve a smooth marinade using a food processor, or you can achieve some texture by simply mincing the garlic and herbs as I did.
- The amount of marinade given is enough to cover two racks of lamb with ease. But I only made one, and I set aside some of the marinade so that I could finish the dish by pouring it over the lamb.
- Next, add 2–3 tablespoons of the garlic and herb marinade to both sides of the lamb rack. Set aside and allowed to rest at room temperature for at least 30 minutes and no more than 60 minutes (for safety reasons). There is also the option to marinate the lamb in the refrigerator for the entirety of the night.
Preheat the oven to 450 degrees F.
- Roast the lamb for 15 minutes on the top rack with the fat side facing up. After 5 minutes, flip the lamb over and continue roasting (or longer, depending on how done you like your lamb).
- Once you take the lamb out of the oven, allow the lamb to rest for about 10 minutes before slicing it through. This lets the juices soak back into the meat, making it soft and juicy.
- Cut the lamb chops in between the bones and arrange them on a platter or serving board. Finish the dish by pouring it over the lamb.
Notes
Recommendations:
- With so many variations in size, shape, and fat content to account for, an instant-read thermometer is essential for cooking lamb to the appropriate degree of doneness. Keep in mind that throughout the resting time, the temperature will rise by another 5 to 10 degrees.
- Before slicing the lamb, make sure it has rested for at least ten minutes. It will allow the lamb to complete cooking, and it also allows the liquids to soak into the meat rather than running out all over your serving dish!
Nutrition
Tell me what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU!
Until the next one…
