Description
This Roast Rack of Lamb with Garlic and Herbs is a succulent and elegant dish featuring tender lamb marinated in a vibrant mixture of garlic, olive oil, fresh parsley, rosemary, and red pepper flakes. Perfectly roasted to your desired doneness and resting to lock in juices, this recipe delivers Mediterranean flavors with a beautifully crisp crust and juicy interior, making it ideal for special occasions or a refined dinner.
Ingredients
Scale
Marinade
- 10 garlic cloves
- ¼ cup extra virgin olive oil
- 1 cup lightly packed fresh parsley
- 2 tsp dry rosemary
- ½ teaspoon red pepper flakes
Lamb
- 2 lamb racks
- Kosher salt (to taste)
- Ground black pepper (to taste)
Instructions
- Prepare the Marinade: In the bowl of a small food processor fitted with a blade, add the garlic cloves, extra virgin olive oil, fresh parsley, dry rosemary, and red pepper flakes. Process until the mixture is finely chopped and combined into a uniform herb-garlic paste.
- Season the Lamb: Generously season the lamb racks all over with kosher salt and freshly ground black pepper to enhance the flavors and help form a crust during roasting.
- Marinate: Rub each rack of lamb thoroughly with the prepared garlic and herb marinade, ensuring even coverage on all sides. Let the lamb marinate at room temperature for 20 to 30 minutes, or if preferred, up to 1 hour to deepen the flavor infusion.
- Preheat Oven: Set your oven to 450 degrees Fahrenheit and place a rack in the upper third of the oven to prepare for high-heat roasting.
- Roast the Lamb: Place the marinated lamb racks on a sheet pan with the fat side facing up. Roast on the top oven rack for 15 minutes to develop a crust. Then, carefully turn the racks to the other side and roast for an additional 5 to 10 minutes depending on your preferred doneness (rare, medium-rare, or medium).
- Rest the Meat: Remove the racks from the oven and tent them loosely with foil. Allow the lamb to rest for about 10 minutes; this helps redistribute juices and lets the meat finish cooking to optimal tenderness.
- Serve: Slice the lamb chops between the bones and arrange them on a platter. Optionally serve with a side of Tzatziki sauce for a refreshing Mediterranean accompaniment.
Notes
- This recipe is quick and easy to prepare, ideal for elegant dinners or holiday gatherings.
- The high heat roasting ensures a beautiful crust while maintaining tender, juicy meat.
- Marinating for longer enhances the herb and garlic flavors.
- Allowing the lamb to rest before slicing is key to juicy, flavorful chops.
- Tzatziki sauce pairs wonderfully with the roasted lamb, adding a cool, creamy contrast.
Nutrition
- Serving Size: 1 serving
- Calories: 299 kcal
- Sugar: 0.5 g
- Sodium: 102 mg
- Fat: 22 g
- Saturated Fat: 5.9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 2.9 g
- Fiber: 1 g
- Protein: 26.7 g
- Cholesterol: 92.5 mg
