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A perfectly cooked rack of lamb cut into two sections, displaying a pink, juicy interior and seasoned crust, resting on a wooden cutting board in a kitchen setting.
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5 from 2 votes

Garlic-Herb Roasted Rack of Lamb

A flavorful and juicy rack of lamb, perfectly roasted with garlic, rosemary, and lemon zest. This simple recipe creates an impressive centerpiece for your table, ideal for spring or holiday gatherings. With a quick cook time and a versatile marinade, you’ll be enjoying this tender roast in no time!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: dinner, lunch
Cuisine: American
Keyword: easter recipe, lamb, roast
Servings: 4 people

Ingredients

  • 1 Frenched rack of lamb about 1.5-2 lbs
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 3-4 tbsp fresh rosemary chopped
  • 8 cloves fresh garlic minced
  • 1 Lemon zested
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 1lb Potatoes any work, but gold potatoes are my favorite

Instructions

Prep the Lamb

  • Pat the lamb dry and score the fat cap (optional). Season generously with salt and pepper. Set the lamb on a wire rack on a sheet tray and let sit at room temperature while you prepare the marinade.

Make the Marinade

  • Combine rosemary, garlic, lemon zest, salt, pepper, and olive oil in a food processor. Blend until smooth. If using potatoes, peel and cube them, then toss with 1/3 of the marinade and place on a separate sheet tray. Place the tray into a 400 F oven for about 30-45 minutes, flipping once halfway until golden brown.

Sear the Lamb

  • Heat a large skillet over medium-high heat. Add the lamb fat-side down and sear until golden brown (about 2-3 minutes). Flip and add butter and rosemary to the pan, basting the lamb with a spoon. Sear the ends, then transfer the lamb to the wire rack, fat-side up.

Roast the Lamb

  • Preheat the oven to 400°F. Rub the lamb generously with the remaining marinade. Roast for 15-20 minutes per pound for medium-rare (internal temp: 125-130°F). For a 2 lb rack, this takes about 30 minutes.

Rest and Slice

  • Allow the lamb to rest for 10 minutes before slicing between the ribs. Serve hot and ENJOY!!!

Nutrition

Calories: 580kcal | Carbohydrates: 14g | Protein: 20g | Fat: 50g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 213mg | Potassium: 536mg | Fiber: 2g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 27mg | Calcium: 52mg | Iron: 3mg
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