Roast Rack of Lamb

A roast rack of lamb makes an impressive centerpiece dish, but is surprisingly easy to make. This recipe includes just five ingredients and 10 minutes of active cooking time. You can increase the herbs and garlic in the marinade to a ¼ cup of rosemary and a whole bulb of garlic if you like, or experiment with other herbs and spices.


  • 2 racks of lamb, frenchedHerb marinade :
  • ¼ cup olive oil
  • 3 to 4 cloves of garlic, crushed
  • 3 sprigs rosemary, stems removed
  • to taste crushed pepper, sea salt
  • 2-3 bay leafs (optional)


Combine olive oil with garlic and herbs to make marinade. You can either use the garlic cloves and rosemary leaves as is for a more rustic marinade, or you can use a food processor for a smoother texture (process just until the garlic is finely chopped).  Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.

While lamb marinates, heat oven to 450° F.  When ready, roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.

Carve the racks in between the rib bones and transfer to plates. Serve right away.