Name: Garlic Roasted Rack of Lamb Recipe
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: 1 rack of lamb (about 1 1/2 to 2 pounds); 4 cloves of garlic (minced); 2 tablespoons of olive oil; 1 teaspoon of Celtic sea salt; 1/2 teaspoon of fresh cracked pepper

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Introduction

Garlic roasted rack of lamb is a flavorful and elegant dish perfect for special occasions or a cozy dinner at home. This recipe highlights tender, juicy lamb seasoned with fragrant garlic and simple spices, delivering a deliciously satisfying meal.

The image shows a white plate with a rack of cooked lamb chops arranged neatly. The rack has about eight ribs, each with a browned and crispy outer layer that is speckled with green herbs. One lamb chop is cut and placed in the front, showing a juicy pink interior and a browned, herb-covered crust. The meat looks tender and moist with visible seasoning on top. The plate is placed on a white marbled surface with a striped cloth and a wooden backdrop blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 rack of lamb (about 1 1/2 to 2 pounds)
4 cloves of garlic (minced)
2 tablespoons of olive oil
1 teaspoon of Celtic sea salt
1/2 teaspoon of fresh cracked pepper

Instructions

Step 1: Preheat the oven to 400°F.
Step 2: In a small bowl, mix together the minced garlic and olive oil.
Step 3: Season the rack of lamb with Celtic sea salt and fresh cracked pepper on both sides.
Step 4: Brush the garlic and olive oil mixture over the entire rack of lamb. Let marinate for about 40 minutes on the counter to bring the meat to room temperature.
Step 5: Heat an oven-safe skillet over high heat. Once hot, add the seasoned rack of lamb to the skillet and sear for about 2-3 minutes on each side until browned.
Step 6: Place the lamb on a roasting rack and roast in the preheated oven for about 15-20 minutes, or until the internal temperature reaches 135°F for medium-rare. Flip the rack once at about 10 minutes. Broil at the end if extra browning is desired.
Step 7: Remove from the oven and let the lamb rest for about 5 minutes before slicing and serving.

Tips & Variations

For a more intense garlic flavor, add finely chopped fresh rosemary or thyme to the garlic and olive oil mixture.
Use a meat thermometer to ensure perfect doneness; adjust cooking time for preferred levels of doneness.
Serve with roasted vegetables or a fresh salad to complement the rich flavors of the lamb.

Storage

Store any leftover lamb in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or covered skillet to maintain tenderness and avoid drying out the meat.

How to Serve

A close-up of a cooked rack of lamb with seven ribs visible, placed on a white rectangular plate. The top layer is golden brown with crispy bits and sprinkled green herbs. The lamb racks show a mixture of browned and slightly pink meat, covered with a glaze that makes the surface shiny. The bones are clean at the tips, pointing outward, with some charred spots. A white and navy striped cloth is partly visible in the top left corner, all set on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the rack of lamb ahead of time?

Yes, you can marinate the lamb with the garlic and olive oil mixture and refrigerate it covered for up to 24 hours before cooking. Bring it to room temperature before roasting for even cooking.

How do I know when the lamb is perfectly cooked?

The best way to ensure perfect lamb is to use a meat thermometer. Medium-rare is reached at an internal temperature of 135°F. Remove the lamb from the oven a few degrees below this temperature as it will continue to cook while resting.