Description
Garlic Herb Roasted Rack of Lamb turns any dinner into a special celebration worth remembering. Fresh rosemary and garlic create aromatic crust on tender, juicy chops.
Ingredients
- 1 rack of lamb, frenched (8 ribs, about 1.5-2 pounds)
- 1 tablespoon olive oil
- 1 tablespoon garlic, finely minced
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh Italian parsley, finely chopped
- 2 teaspoons Montreal steak seasoning
- 1/8 teaspoon red pepper flakes
Instructions
1. Remove rack of lamb from refrigerator 45 minutes before cooking. Pat completely dry with paper towels. Cold meat cooks unevenly so this step ensures perfect results.
2. Rub olive oil all over the lamb rack, coating every surface. Mix garlic, rosemary, parsley, and red pepper flakes together. Press herb mixture onto fat side of rack, patting firmly to help it stick.
3. Sprinkle Montreal seasoning evenly over the herb-coated rack. Pat gently to adhere. Let rack sit at room temperature for remaining 30 minutes while oven preheats.
4. Position oven rack in center and preheat to 450 degrees F. Line baking sheet with foil for easy cleanup.
5. Place seasoned rack fat side up on prepared baking sheet. Roast for 18-23 minutes until thermometer reads 115-120 degrees for medium-rare.
6. Remove from oven and tent loosely with foil. Let rest 10 minutes before slicing. Temperature rises another 8-10 degrees during resting to perfect medium-rare.
7. Cut between bones to create individual chops. Arrange on warm platter with fresh rosemary sprig. Serve immediately while hot and juicy.
Notes
Room temperature meat is absolutely essential for even cooking. Skipping this step results in overcooked outside and raw inside.
Pull rack from oven at 115-120 degrees even though it seems undercooked. Carryover cooking brings it to perfect medium-rare at 125-130 degrees.
Sear the rack fat side down in hot skillet for 2 minutes before roasting. This renders fat and creates incredibly crispy crust.
Season rack up to 12 hours ahead and refrigerate covered. Remove from fridge 1 hour before roasting.
Store covered for up to 3 days in refrigerator.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French