How To Make Rosemary Rack Of Lamb

This rack of lamb recipe is really easy to make with ingredients that are easy to find. It comes out perfectly every time and has us licking our fingers and sucking on the bones.

This recipe is naturally gluten free

Watch A Video

Here is a video of 2 Cooks in the Kitchen making Rosemary Rack of Lamb

Ingredients For Rosemary Rack Of Lamb

• 1 or 2 Racks of Lamb (1 is great for 2 people with a little leftovers)
• Salt and Pepper
• Garlic cloves to your liking. We use plenty!
• Fresh rosemary
• Olive Oil

Frenched Rack Of Lamb

We usually buy a rack of lamb that is already frenched but if yours isn’t, it is easy to do. You simly scrape the bones down to were the meat gets thick. This gives you nice handles forthe lamb lollipops.

Season The Rack

Next we’ll sprinkle salt and pepper on both sides of our frenched rack of lamb.

Make the Rosemary Rub

We use a small food processor to mix together the rosemary, garlic and olive oil. You can do this by chopping the rosemary and garlic by hand and then mixing it with the oil. Or you could put it in a blender. We just want to get everything chopped up and mixed together.

Foil Lined Pan

You’ll find cleanup a lot easier if you line a baking pan with foil and put the lamb in that. You need a pan with a little bit of lip as there can be some fat that renders out while it cooks.

Rub The Rack Of Lamb

Once we have our rub we will slather it all over the rack of lamb. We’ll start with the bone side first, turn it over and rub the fat side. We want the fat side up when it goes in the oven so we’re all set.

Cook In A 450° Oven

We’ll cook the lamb fat side up in a 450° oven for 15 minutes. Then we will turn the lamb over and cook it bone side up for 10 minutes.

Rest The Rack Of Lamb

Next we remove the lamb to a cutting board, cover with a foil tent and let it rest for 10 minutes.

Cut The Rack Of Lamb

Now we’ll cut the individual ribs, or ‘lollipops’ off the rack to serve them. We do this by standing the rack up on the meat side and slicing down between the bones. When you get to the bottom a twist to the right or left (depending on which way you have the rack) will get you through the last little bit.

Plate With Sides

Now we’ll just plate the lamb with whatever sides we are having. 2 or 3 lollipops per plate is a good meal for us.

We have some lamb curry recipes you might enjoy.

• Caribbean Lamb Curry
• Southern Indian Lamb Curry

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