Roasted Rack Of Lamb – a delicious recipe with rack of lamb, rosemary, thyme, salt, black pepper, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350 deg. F. Heat pan on medium-high heat and add oil.
2
Pat the rack of lamb dry.
3
Coat lamb on all sides with salt & pepper.
4
Add lamb to pan fat-side down. Cook for 2 minutes.
5
You may need to lower the heat and that's okay. We're just searing it for now. Turn lamb and cook 2 minutes. For 10 minutes rotate the rack every 2 minutes.
6
Place the rack in a foil-lined roasting pan. Place in the oven and cook for 15 minutes.
7
Place foil loosely over the rack and cook for 15 minutes.
8
Remove the lamb from the oven and seal the loose foil around the roasting pan. Let rest for 10 minutes. This should yield a medium-rare chop. Slice between the ribs and serve.
393
kcal
Calories
28
g
Fat
5
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 lb rack of lamb (any weight will do), 3 tablespoons rosemary, 3 tablespoons thyme, 1/2 teaspoon salt, and more.
Yes, Roasted Rack Of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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