Perfectly Roasted Rosemary Lamb Rack
Nutritional value per serving
Calories450kcal
Carbs3gram
Fat30gram
Protein40gram
Ingredients
- Lamb rack (with ribs) – choose fresh, bright-red lamb with a firm texture1 piece (about 800g)
- Fresh rosemary – aromatic and vibrant, avoid dried for best flavor2 tbsp, chopped
- Garlic cloves – firm and plump, avoid shriveled cloves3 pieces
- Olive oil – extra virgin for better flavor2 tbsp
- Salt – fine sea salt1 tsp
- Black pepper – freshly ground0.5 tsp
This recipe guides you through roasting a succulent lamb rack seasoned with fresh rosemary and garlic. The process is straightforward, making it perfect for home cooks with basic kitchen tools. Total ingredient cost is approximately $18 USD (€16, £14, ₹1500). The dish contains about 450 kcal per serving. It's suitable for omnivore diets. Difficulty level is easy, and total cooking time is about 1 hour and 10 minutes, including resting time. Food safety is emphasized with clear instructions on cooking temperatures and handling practices to ensure a safe and tasty meal.
Preparation instructions
Prepare the Lamb and Ingredients
1Remove the lamb rack from the refrigerator 30 minutes before cooking to reach room temperature; this helps it cook evenly. Preheat your oven to 200°C (390°F). Peel and finely chop the garlic. Chop fresh rosemary leaves.
Season the Lamb
2Pat the lamb rack dry with paper towels to promote browning. Rub the olive oil evenly over the entire surface. Sprinkle salt, freshly ground black pepper, the chopped rosemary, and garlic over the lamb, pressing gently to adhere. This creates a flavorful crust.
Sear the Lamb (Optional but Recommended)
3Heat a large ovenproof skillet or frying pan over medium-high heat. When hot, place the lamb rack fat side down and sear for 2-3 minutes until brown. Turn and sear the other sides for about 1-2 minutes each. Searing locks in juices and develops flavor.
Roast in the Oven
4Place the lamb rack back in the pan fat side up (if searing was done). Transfer the pan to the preheated oven and roast for 15-20 minutes for medium-rare (internal temperature of 57°C or 135°F). Use a meat thermometer inserted into the thickest part to measure temperature accurately. For medium, roast for about 25 minutes until 63°C (145°F).
Rest the Lamb
5Remove the lamb from the oven and transfer it to a cutting board. Cover loosely with aluminum foil and let it rest for 10-15 minutes. Resting allows the juices to redistribute, ensuring tender, juicy meat.
Carve and Serve
6Cut the lamb rack between the ribs into individual chops. Serve warm, optionally garnished with additional fresh rosemary sprigs. Enjoy your perfectly roasted rosemary lamb rack!
Cooking Tips
1Use a meat thermometer to check doneness and prevent undercooked or overcooked meat.
2Resting meat after cooking is crucial for juicy results. Don't skip it.
3If you cannot find a whole lamb rack, individual lamb chops can be cooked similarly with shorter time.
4Avoid cross-contamination by using separate cutting boards and utensils for raw meat and other ingredients.
Equipment Needed
- Oven
- Ovenproof skillet or frying pan
- Meat thermometer
- Sharp knife
- Cutting board
- Aluminum foil
Shopping List
- [ ] Lamb rack (about 800g) – $15 (Look for bright red color and firm texture at butcher or meat counter)
- [ ] Fresh rosemary (small bunch) – $1.50 (Choose stems with bright green leaves and pleasant aroma)
- [ ] Garlic (1 bulb) – $0.50 (Avoid cloves that are soft or sprouting)
- [ ] Olive oil (small bottle) – $3.00 (Extra virgin is preferable for flavor)
- [ ] Salt and black pepper – pantry staples (if needed, can be purchased cheaply)
Total approx. cost: $18 USD
FAQ
What is the best internal temperature for medium-rare lamb?
Medium-rare lamb should reach an internal temperature of about 57°C (135°F). Use a meat thermometer to ensure accuracy.
How do I avoid the lamb being dry?
Avoid overcooking, sear the lamb before roasting, and let it rest for 10-15 minutes after roasting to redistribute juices.
Can I use dried rosemary instead of fresh?
You can use dried rosemary but fresh rosemary offers a brighter and more natural flavor for this recipe.
How do I know when the lamb is fully cooked and safe to eat?
Use a meat thermometer to confirm the internal temperature has reached at least 57°C (135°F) for medium-rare. Always handle raw lamb with separate utensils and wash your hands to prevent cross-contamination.