Roasted Rack of Lamb


I love making lamb and this is a simple recipe for anytime of the year.  I usually plan on 2-3 ribs per person when I plan on making it as an entree. You can find rack of lamb in any grocery store.  Make sure before you even start marinating the lamb, the ribs are cleaned or "frenched".  If your not sure what that means, ask the butcher for help.  I love either a Petite Sirah or a Merlot with lamb.  Cheers!



 1 or more Frenched racks of lamb each being 1 1/2  to 2 lbs.


For each rack:

2 tsp. Chopped fresh rosemary

1 tsp. Chopped fresh thyme

2 finely minced cloves of garlic

Salt and pepper

2 Tbs. extra virgin olive oil


Marinade for each rack of lamb:


Rub rack all over with chopped rosemary, thyme and garlic.

Rub rack with salt and pepper and place in a large plastic bag that seals.  Drizzle the olive oil over the rack in the bag. Seal bag tightly.

Marinade in the refrigerator for 6-8 hours or overnight.

Remove racks from the refrigerator 1-2 hours before cooking.  It’s important the lamb is at room temperature before you start roasting it.

Remove the rack from the bag and place onto a baking sheet lined with foil with the back bone facing down.  

Wrap exposed rib bones with foil so they don’t burn.

Roast at 450 degrees for 10 minutes.

Then lower the heat to 300 degrees and cook for another 10-20 minutes.  It may take longer if your rack is larger.

A meat thermometer in the thickest part of the lamb should read 125 for rare and 135 for medium rare.

Let the lamb rest covered in foil for 15 minutes before cutting.

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