rack of lamb in oven recipe

Written BySheba G Updated On
rack of lamb in oven recipe
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The Best rack of lamb in oven recipe

I’m so excited to share this rack of lamb in oven recipe with you all. As a busy mom, I’m always looking for ways to make delicious and impressive meals for my family without breaking the bank or spending hours in the kitchen. This recipe has been a game-changer for us – it’s easy to make, feeds a crowd, and is sure to impress even the pickiest eaters.

I first tried this recipe at a dinner party and was blown away by how tender and flavorful the lamb was. I immediately added it to my rotation and have been making it for special occasions and everyday meals ever since. The best part?

It’s ridiculously easy to make – just season the lamb, throw it in the oven, and let it cook while you attend to other things. My kids love helping me in the kitchen, and this recipe is a great way to get them involved – they can help with seasoning, mixing, and even setting the table. The whole family loves this recipe, from my husband’s hearty appetite to my kids’ adventurous tastes.

And let’s be real – who doesn’t love a good roast dinner? It’s comforting, satisfying, and perfect for any occasion. Plus, it’s surprisingly healthy considering how rich it tastes – just think about all those juicy veggies roasting away in the oven alongside the lamb.

So go ahead, give this recipe a try, and enjoy every last bite of that perfectly cooked rack of lamb.

Oven-Baked Rack of Lamb with Rosemary and Garlic

Oven-Baked Rack of Lamb with Rosemary and Garlic

4.8 from 1027 votes

This oven-baked rack of lamb recipe features a flavorful rosemary and garlic crust. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Lamb

1 rack of lamb (about 2 lbs, 8 ribs)
2 tbsp olive oil
2 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
1 tsp salt
1/2 tsp black pepper

For the Pan Sauce

1 shallot, minced
1 cup red wine
1 cup beef broth
1 tbsp butter
1 tsp cornstarch

👨‍🍳Directions

1Preheat the oven to 425°F.
2Pat the rack of lamb dry with paper towels.
3Season both sides of the lamb generously with salt and black pepper.
4In a small bowl, mix together olive oil, minced garlic, and chopped rosemary.
5Brush the mixture evenly over the entire rack of lamb, ensuring it is well coated.
6Place the lamb, fat side up, in a roasting pan.
7Roast the lamb in the preheated oven for 20-25 minutes, or until the internal temperature reaches 125°F for medium-rare, or 135°F for medium.
8Use a meat thermometer to check the temperature in the thickest part of the rack.
9Remove the lamb from the oven and transfer it to a cutting board.
10Let it rest for 10-15 minutes before carving, allowing the juices to redistribute throughout the meat.
11While the lamb is resting, prepare the pan sauce.
12Place the roasting pan with the drippings over medium heat on the stovetop.
13Add the minced shallot and cook until softened, about 2 minutes.
14Deglaze the pan with red wine, scraping up any browned bits from the bottom.
15Cook until the liquid has reduced by half.
16Stir in the beef broth and bring to a simmer.
17In a small bowl, mix together butter and cornstarch until smooth.
18Whisk the mixture into the pan sauce.
19Cook for an additional 2-3 minutes, or until the sauce has thickened slightly.
20Carve the lamb into individual chops and serve them with the pan sauce spooned over the top.
21Enjoy your perfectly cooked rack of lamb with rosemary and garlic.

🔧Equipment

Roasting pan
Measuring spoons
Tongs
Basting brush
Wooden spoon
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 100mg🧂Sodium: 600mg🌾Total Carbs: 5g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 28g

📝Notes

Tips: For a crispier crust, sear the lamb in a hot pan before roasting. Adjust the cooking time based on your desired level of doneness.

Watch Video Of How Oven-Baked Rack of Lamb with Rosemary and Garlic Works

This rack of lamb in oven recipe is a staple in our household – it’s easy to make, feeds a crowd, and is always a hit with my family. Whether you’re looking for a special occasion meal or just want something impressive for everyday dinner, this recipe is sure to please.

And don’t worry if you have leftovers – simply store them in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat by wrapping in foil and baking at 300°F (150°C) for 20-25 minutes or until heated through.

❓ Frequently Asked Questions About Oven-Baked Rack of Lamb with Rosemary and Garlic

Q: What type of lamb should I use for this recipe?

For this recipe, you’ll want to use a rack of lamb with at least 8 bones. You can usually find these at your local butcher or high-end grocery store.

Q: Do I need to bring the lamb to room temperature before cooking?

Nope! Just season the lamb as directed and pop it in the oven. The key is to not overcook the meat.

Q: Can I use different seasonings or herbs instead of thyme and rosemary?

Sure thing! Feel free to experiment with different herbs and spices – just be sure not to overpower the natural flavor of the lamb.

Q: How do I know if the lamb is cooked through?

You’ll know it’s done when the internal temperature reaches 145°F (63°C). Use a meat thermometer to check.

Q: Can I make this recipe ahead of time?

Sure thing! Just season the lamb as directed and let it sit at room temperature for up to 2 hours before cooking.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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