Roasted Rack of Lamb – a delicious recipe with rack of lamb full, olive oil, rosemary, thyme, salt, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Make sure your butcher has removed the chine bone from the rack.
2
Most do but double-check.
3
The chine bone is part of the spine and if not removed you will be unable to cut the roast into individual chops.
4
Trim some of the excess fat from the rack but don't overdo it.
5
You need some fat to naturally baste the meat while it cooks and furnish some drippings to make a sauce.
6
Lightly brush the rack with olive oil.
7
Then sprinkle both sides with half of the rosemary and thyme, and salt and pepper.
8
Place the rack in a roasting pan, preferably with a grate on the bottom, and then into a preheated 375F (190C) oven.
9
For estimated cooking times according to the size of your lamb rack see: Guide for Roasting Lamb
10
Let the lamb rest for at least 10 minutes and use the remaining ingredients to make a red wine pan sauce.
348
kcal
Calories
34
g
Fat
6
g
Carbs
7
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 9 ingredients. The key ingredients include: 1 x rack of lamb full, 1 x olive oil as needed, 2 tablespoons rosemary leaves chopped, 2 tablespoons thyme chopped, 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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