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A roasted rack of lamb is the perfect showstopper, especially when it comes to Easter dinner. Because working with lamb meat isn't something most people do often, it can seem intimidating. But trust us, it's really simple. Just as simple as roast lamb. Here's how to do it:


  1. Make a garlic-herb paste. It adds a huge amount of flavor without a ton of work (or time). Pulse olive oil, garlic, and fresh herbs in a food processor (or blender), then let the meat marinate in it for an hour or so. 
  2. Roast it at 450°. After marinating, just throw it in the oven until cooked to your liking (25 minutes for medium rare). THAT'S IT. 
  3. Let it rest. Like with all other meats, you'll want to let it rest before carving to ensure that all the juices stay locked in. 
  4. Finish it with lemon juice. Lamb is a pretty gamey meat, and the flavors here are all super-earthy and warm. A squeeze of lemon juice works wonders to brighten everything up.

Rack of Lamb

 What sides pair well with lamb? Really, the sky's the limit. Roasted veggies are always a good choice, especially roasted asparagus. Risotto—say, our mushroom risotto—tastes particularly good alongside lamb, though grain salads, like farro salad, are a healthier alternative. A simple spinach salad + crispy roasted potatoes would also be perfect.



Rack of Lamb - If you make this recipe, let us know what you think by rating it below. And post a pic of your own beautiful rack of lamb.

INGREDIENTS Rack of Lamb


  • 3 cloves garlic
  • 3 tbsp.  fresh rosemary leaves
  • 1 tbsp. fresh thyme leaves
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  • 1/2 tsp. kosher salt, plus more for sprinkling
  • 2 tbsp.  extra-virgin olive oil
  • 2 (8-rib) frenched racks of lamb (about 1 1/4 lb. each)
  • Freshly ground black pepper
  • Freshly chopped parsley, for garnish
  • Lemon wedges, for serving


DIRECTIONS Rack of Lamb

  • In a food processor, pulse garlic, rosemary, thyme, and salt until minced. Drizzle in olive oil and process until a paste forms.
  • Place lamb on a large rimmed baking sheet and season all over with salt and pepper. Coat tops with herb rub and let sit at room temperature for 1 hour.
  • Meanwhile, preheat oven to 450°. Roast lamb 25 to 30 minutes for medium-rare, or until a thermometer inserted in the center reads 125°. 
  • Tent with foil and let rest 15 minutes before carving into chops.
  • Sprinkle with parsley and serve with lemon wedges.


Source : https://www.delish.com/cooking/recipe-ideas/recipes/a58701/best-rack-of-lamb-recipe/
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