Garlic Herb Marinated Rack of Lamb (Roasted) -

Garlic Herb Marinated Rack of Lamb (Roasted)

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.

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Prep Time: 10

Cook Time: 25

Marinated Time: 30

Servings: 4 servings

Calories: 138kcal

Author: Evelyn Savinon ( A Simple Tweak)

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!

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