Rack of Lamb with Rosemary and Garlic

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Rack of Lamb with Rosemary and Garlic is a classic and elegant dish that showcases the tender and flavorful meat of lamb paired with aromatic rosemary and garlic. This dish is perfect for special occasions or a romantic dinner. Here’s a detailed recipe to help you prepare this exquisite meal.


For the Rack of Lamb:

  • 2 racks of lamb (about 1 1/2 to 2 pounds each), frenched
  • Salt and freshly ground black pepper
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil

For the Optional Pan Sauce:

  • 1/2 cup dry red wine
  • 1/2 cup beef or lamb stock
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste


1. Prepare the Herb Mixture:

  1. In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, Dijon mustard, and olive oil. Mix well to form a paste.

2. Prepare the Lamb:

  1. Preheat your oven to 450°F (230°C).
  2. Pat the racks of lamb dry with paper towels. Season generously with salt and freshly ground black pepper on both sides.
  3. Rub the herb mixture evenly over the racks of lamb, pressing it into the meat to adhere.

3. Sear the Lamb:

  1. Heat a large ovenproof skillet over medium-high heat.
  2. Add the racks of lamb, meat-side down, and sear for about 2-3 minutes, or until golden brown.
  3. Flip the racks and sear the other side for an additional 2-3 minutes.

4. Roast the Lamb:

  1. Transfer the skillet to the preheated oven and roast the lamb for 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
  2. Remove the lamb from the oven, transfer it to a cutting board, and tent it with foil. Let it rest for 10 minutes before slicing.

5. Optional Pan Sauce:

  1. While the lamb is resting, prepare the pan sauce. Place the skillet back on the stove over medium-high heat.
  2. Add the red wine to the skillet, scraping up any browned bits from the bottom of the pan.
  3. Bring to a boil and let the wine reduce by half, about 2-3 minutes.
  4. Add the beef or lamb stock and balsamic vinegar. Continue to cook until the sauce is reduced and slightly thickened, about 5-7 minutes.
  5. Remove the skillet from the heat and stir in the butter until melted and the sauce is smooth. Season with salt and freshly ground black pepper to taste.

6. Serve:

  1. Slice the rested racks of lamb into individual chops and arrange them on a serving platter.
  2. Drizzle the pan sauce over the lamb chops.
  3. Garnish with additional fresh rosemary sprigs if desired.

7. Optional Accompaniments:

  • Serve the Rack of Lamb with Rosemary and Garlic with roasted vegetables, garlic mashed potatoes, or a fresh green salad for a complete meal.

Conclusion: Rack of Lamb with Rosemary and Garlic is a luxurious and flavorful dish that’s perfect for special occasions. The tender lamb, infused with the aromatic herbs and garlic, makes for an unforgettable dining experience. This recipe ensures a perfectly cooked lamb paired with a delicious optional pan sauce. Enjoy this elegant meal with your favorite sides and a glass of fine red wine. Bon appétit!

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Written by Robert Zelesky

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