Roasted rack of lamb is a brilliant centerpiece dish because it looks impressive and this recipe here is surprisingly easy to make. It includes just five ingredients, but the result is terrific. The meat is simply rubbed with plenty of garlic, rosemary, olive oil and salt before roasting. I served it with my mushroom risotto. This creamy dish with its earthy flavor complemented the roasted lamb perfectly.
Garlic - Crusted Roast Rack of Lamb
- 1 head of garlic, cloves peeled
- 1/4 cup rosemary leaves
- 1/4 cup extra-virgin olive oil
- 2 racks of lamb, frenched (about 2 pounds each)
- Salt and freshly ground pepper
In a mini food processor or using a stick hand blender, combine the garlic, rosemary and olive oil and process 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 baking sheet and let stand for 1 hour.
Preheat the oven to 450°F / 230°C. 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. Add about 5 minutes on each side, if you don’t like medium rare. 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.
Tip: If you like it crisp on the outside, sear it under the broiler for a couple of minutes at the end.