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If you’re looking for tender, juicy lamb that is easy to make but looks impressively gourmet – my roasted rack of lamb is a knockout!
My husband lived in Greece for a while after high school, and ate tons of lamb – he learned to cook lamb perfectly and is passing on his foolproof roast rack of lamb method that is easy enough for even beginner home cooks.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of contents
Rack of Lamb with Minced Garlic and Fresh Herbs
Garlic roasted rack of lamb is a popular and delicious dish that is often served as a main course for special occasions or a fancy dinner party. The dish typically consists of a rack of lamb that has been seasoned with garlic, herbs, and other flavorful ingredients, then roasted in the oven until the meat is tender and juicy.
What Wines Pair With Roasted Rack of Lamb
Looking for a great wine to serve with rack of lamb? This list will help you make a choice you’ll love serving:
- Bordeaux (Red Blend): Strong tannins and deep fruit flavors; try Medoc or Graves.
- Cabernet Sauvignon: Bold, tannic, with dark fruit and spice; Napa Valley or Chilean.
- Syrah (Shiraz): Peppery, smoky, with dark fruit; Northern Rhône or Australian Shiraz.
- Malbec: Fruit-forward with plum and mocha notes; Argentine Malbec (Mendoza).
- Châteauneuf-du-Pape: Complex with dark fruit, spices, and herbs; Southern Rhône.
- Merlot: Softer tannins, with plum and black cherry flavors; Right Bank Bordeaux or California.
- Tempranillo (Rioja): Earthy, spicy, with firm tannins; Reserva or Gran Reserva Rioja.
- Zinfandel: Bold and fruit-forward with juicy berry flavors; Sonoma or Paso Robles.
- Chardonnay (for white wine lovers): Full-bodied, oak-aged; Burgundy or California.
How to Make Garlic Roasted Rack of Lamb
To make this recipe, you’ll need:
- Garlic: adds a delicious and pungent flavor to the lamb. It also helps to enhance the savory flavor of the lamb.
- Rack of lamb: the star of the recipe! It’s a tender and flavorful cut of meat that pairs well with the garlic and other seasonings.
- Olive oil: helps to create a crispy exterior on the lamb while also keeping it moist and tender.
- Celtic sea salt: a type of salt that is less processed than table salt and has a slightly different flavor profile. It helps to season the lamb and enhance its natural flavors.
- Fresh cracked pepper: adds a subtle heat and depth of flavor to the lamb. It also helps to balance out the other seasonings.
- Prep. Preheat the oven to 400°F. In a small bowl, mix together the minced garlic and olive oil. Season the rack of lamb with Celtic sea salt and fresh cracked pepper on both sides. Brush the garlic and olive oil mixture over the entire rack of lamb let marinate for 40 minutes to an hour.
- Roast. Roast in a roasting rack to the preheated oven and roast for about 15-20 minutes, or until the internal temperature of the lamb reaches 135°F for medium-rare, flipping once in the middle of cooking at about 10 minutes. Broil at end if needed for extra browning.
- Rest. Remove from the oven and let the lamb rest for about 5 minutes before slicing and serving.
Tips and Tricks to Perfect Garlic Rack of Lamb
Bring the lamb to room temperature: Take the lamb out of the fridge and let it sit at room temperature for 30 minutes to 1 hour before cooking. This will ensure that the meat cooks evenly.
Score the fat: Score the fat on the lamb in a crosshatch pattern, which will help the fat to render and the meat to cook more evenly.
Use fresh garlic: Use fresh garlic instead of dried for a stronger and more pungent flavor. You can crush the garlic with the flat side of a knife and then mince it finely.
Marinate the lamb: Marinating the lamb in the garlic, olive oil, salt, and pepper mixture for a few hours or overnight will help to infuse the meat with flavor.
Use a meat thermometer: Use a meat thermometer to ensure that the lamb is cooked to your desired level of doneness. For medium-rare, cook until the internal temperature reaches 135°F (57°C).
Let the lamb rest: After cooking, let the lamb rest for 5-10 minutes before slicing. This will allow the juices to redistribute and result in a more tender and flavorful meat.
Use a high-heat oven: Preheat the oven to 425°F (218°C) to ensure that the lamb develops a crispy and golden brown crust on the outside while remaining juicy and tender on the inside.
FAQs
A rack of lamb is a cut of meat that includes the ribs and spine of the lamb. It is a tender and flavorful cut that is often served as a special occasion or holiday meal.
To prepare the lamb, remove it from the packaging and pat it dry with paper towels. Score the fat on the lamb in a crosshatch pattern, which will help the fat to render and the meat to cook more evenly. Then, season the lamb with a mixture of minced garlic, olive oil, salt, and pepper.
To roast the lamb, preheat the oven to 425°F (218°C) and place the lamb on a roasting rack in a roasting pan. Roast for 20-25 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C) on a meat thermometer. Remove from the oven and let rest for 5-10 minutes before slicing.
Yes, you can marinate the lamb in the garlic, olive oil, salt, and pepper mixture for a few hours or overnight to infuse the meat with flavor.
Garlic roasted rack of lamb pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, green beans, rice pilaf, or a fresh salad.
To carve the lamb, place it on a cutting board with the bone side facing up. Use a sharp knife to slice between the bones and create individual chops. Serve immediately.
What to Serve With Garlic Roasted Rack of Lamb
Potatoes: Mashed potatoes or crispy roasted potatoes would provide a comforting and hearty side to balance out the richness of the lamb.
Green Salad: A fresh and crisp green salad with a simple vinaigrette would provide a refreshing contrast to the rich lamb.
Grilled Vegetables: Grilled vegetables like zucchini, eggplant, and bell peppers would provide a smoky and flavorful accompaniment to the lamb.
Rice: A fragrant rice dish like pilaf or risotto would pair well with the flavors of the lamb.
Couscous: A light and fluffy couscous with herbs and spices would make for a tasty and filling side dish.
Bread: a light and fluffy Overnight Garlic Herb Focaccia or a crusty Easy No Knead Bread makes a perfect pairing for juicy roasted lamb!
Wine: A full-bodied red wine like Cabernet Sauvignon or Syrah would complement the rich and flavorful lamb.
Garlic Roasted Rack of Lamb Recipe
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Garlic Roasted Rack of Lamb
Equipment
Ingredients
- 1 rack of lamb, about 1 1/2 to 2 pounds
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of Celtic sea salt
- ½ teaspoon of fresh cracked pepper
Instructions
- Preheat the oven to 400°F.
- In a small bowl, mix together the minced garlic and olive oil.
- Season the rack of lamb with Celtic sea salt and fresh cracked pepper on both sides.
- Heat an oven-safe skillet over high heat. Once hot, add the seasoned rack of lamb to the skillet and sear for about 2-3 minutes on each side until browned.
- Brush the garlic and olive oil mixture over the entire rack of lamb.
- Roast in a roasting rack to the preheated oven and roast for about 15-20 minutes, or until the internal temperature of the lamb reaches 135°F for medium-rare, flipping once in the middle of cooking at about 10 minutes. Broil at end if needed for extra browning.
- Remove from the oven and let the lamb rest for about 5 minutes before slicing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
1
Awesome recipe