Roast Rack of Lamb
This garlic herb roasted rack of lamb is the perfect dish for special occasions or a romantic dinner for two. The combination of garlic and rosemary is a classic flavor combination that pairs perfectly with the rich flavor of the lamb.
Servings: 2
Calories: 724kcal
Ingredients
- 1 lamb rack
- 1 tablespoon garlic finely minced
- 1 tablespoon olive oil
- 1 teaspoon fresh Italian parsley finely chopped
- 1 teaspoon fresh rosemary finely chopped
- ⅛ teaspoon red pepper flakes optional
- 2 teaspoon Montreal beef seasoning or cracked black pepper and coarse salt
Instructions
- Rub the rack down with olive oil.
- Apply the chopped garlic, rosemary, parsley, and red pepper flakes to the fat side of the rack. Rub the seasonings into the lamb.
- Sprinkle the Montreal seasoning on top of the other seasonings and pat it down.
- Place the seasoned rack on a baking sheet and let it sit for 30-45 minutes. This will let it come to room temperature and also allow the seasonings to seep into the roast.
- While the rack of lamb is resting, preheat the oven to 450 degrees F and place an oven rack in the middle of the oven.
- Place the rack of lamb on the middle rack of the preheated oven and roast the lamb for 18-23 minutes to get medium-rare or until the internal temperature is between 115-120 degrees. For medium, you want an internal temp of 130-135 degrees F: Well-done 145-150 degrees F.*The temperature of the lamb while tented and resting will go up 8-10 degrees.
- Remove from the oven and tent with foil. Let the lamb rest for 10 minutes before slicing, to let the juices flow back into the meat.
- Cut the lamb chops between the bones and serve with your favorite sides.
Nutrition
Calories: 724kcal | Carbohydrates: 3g | Protein: 49g | Fat: 121g | Saturated Fat: 51g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 52g | Cholesterol: 252mg | Sodium: 189mg | Potassium: 662mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 96IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 5mg