This really tasty Rack of Lamb recipe is made with an herb rub made with rosemary, thyme and garlic. It’s a perfect centerpiece for an elegant holiday dinner without requiring any fussy or difficult skills! Juicy, tender, and perfectly cooked to a medium-rare with a crusty exterior made with garlic, herbs, and lemon zest, this is one of the best cuts of lamb and makes an easy and impressive main dish for entertaining!
For my crew, it’s perfectly cooked, medium-rare oven roasted rack of lamb is mouthwateringly delicious. The individually carved lamb chops are juicy, rosy and so rich and tender. They present beautifully, either plated individually and served to guests or delivered up family style on a carving board or serving platter at the table. Carved into individual chops, one rack of lamb perfectly portions itself into two chops per person so it’s just right for four people.
Roasted rack of lamb is a great alternative for Christmas, New Year’s, Valentine’s Day or Easter dinner. But honestly, it’s probably easier than most of the more traditional alternatives! And really, why wait for a holiday when rack of lamb is easy enough to be prepared any night of the week?
RACK OF LAMB MARINADE
Make the herb seasoning ahead of time and marinate the lamb overnight if you would like, or just spread it over the meaty portion of the lamb and let it sit while the lamb comes to room temperature for an hour before roasting. I like to keep it simple with just olive oil, fresh rosemary and thyme, some cloves of garlic, and the zest of one lemon.
WHAT TO SERVE WITH RACK OF LAMB
When planning what to serve with rack of lamb, keep in mind that the main dish itself is rich on its own. Because of that, I like to serve it with vegetables like oven roasted asparagus or the honey steamed broccolini. It’s also great with a perfect salt crusted baked potato and any side salad.
If you haven’t cooked lamb at home before, give this a try and let me know what you think!
Ali in the Valley