A roasted rack of lamb with rosemary is a delicious, elegant dish that’s perfect for special occasions or a cozy dinner. Here’s a simple yet flavorful recipe for preparing it:
Ingredients:
- 1 rack of lamb (8 ribs, frenched)
- 2-3 tablespoons olive oil
- 3-4 garlic cloves, minced
- 2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried rosemary)
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar (optional, for a slight tang)
- Salt and freshly ground black pepper, to taste
- 1-2 tablespoons fresh parsley (optional, for garnish)
Instructions:
- Preheat the Oven: Preheat your oven to 450°F (230°C). If you’re using a convection oven, set it to 425°F (220°C) to avoid overcooking.
- Prepare the Lamb:
- Pat the rack of lamb dry with paper towels. This helps the lamb brown properly during roasting.
- Trim off excess fat if necessary, but leave a thin layer for flavor.
- Season the lamb generously with salt and pepper on all sides.
- Make the Herb Mixture: In a small bowl, combine the olive oil, minced garlic, chopped rosemary, Dijon mustard, and balsamic vinegar (if using). Stir to form a paste.
- Coat the Lamb: Rub the herb and mustard mixture all over the rack of lamb. Ensure it’s evenly coated on all sides, focusing especially on the meaty parts.
- Searing (Optional, but recommended): In a hot, oven-safe skillet, add a splash of olive oil. Sear the rack of lamb on all sides (about 2-3 minutes per side) until browned. This step adds flavor and helps create a nice crust.
- Roast the Lamb:
- If you’ve seared the lamb, transfer the skillet to the preheated oven. If not, place the rack of lamb on a roasting pan or baking sheet, bone side down.
- Roast for about 20-25 minutes for medium-rare. You can use a meat thermometer to check the internal temperature (120-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium).
- Rest the Meat: Remove the lamb from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute and the meat to finish cooking.
- Carve and Serve: Slice the rack between the ribs to create individual chops. Arrange them on a platter, garnish with fresh parsley if desired, and serve immediately.
Optional Sides:
- Garlic mashed potatoes
- Roasted vegetables (carrots, parsnips, or Brussels sprouts)
- A rich red wine reduction or mint sauce for extra flavor
This rosemary-roasted rack of lamb is tender, flavorful, and aromatic, making it a fantastic centerpiece for any meal. Enjoy!
