Roast Rack of Lamb

Roast Rack of Lamb
Photo by Maria Robledo


  • 2 teaspoons kosher salt
  • Fresh rosemary, thyme, or lavender sprigs
  • ½ teaspoon freshly ground black pepper
  • 1/3 cup loosely packed fresh rosemary leaves
  • 2 racks of lamb, 1 ½ to 1 ¾ pounds each, trimmed
  • 2 teaspoons extra-virgin olive oil
  • 1 small clove garlic, peeled and minced

Prepare the racks of lamb at least 1 hour (or up to 4 hours) before cooking: Chop together the garlic, salt, rosemary, and pepper to make a coarse rub. Rub the racks with the mixture, cover, and set aside. (If you are not going to cook them within 2 hours, refrigerate, then bring to room temperat...

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