Rosemary Garlic Lamb Rack

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Compared to many meats, lamb is expensive. No two ways around it. It’s a special treat for most of us. So there’s pressure not to mess it up!  Here’s a fail-proof method for cooking that lamb rack you’ve been wanting to try.  Remember, it’s a small cut of meat that doesn’t take long at all. Using a thermometer is key. Here’s a temperature reference chart for lamb from The Kitchen:

Rare: 125°F

Medium-Rare: 130°F to 135°F

Medium: 135°F to 140°F

Well-Done: 155°F to 165°F


For one whole lamb rack (approx. 3 lbs):*

  • 10 cloves garlic minced
  • ¼ cup chopped fresh Rosemary leaves
  • Salt & pepper
  • ¼ cup olive oil

*Use half this amount for a half rack (approx. 1.5 lbs).



  1. Preheat oven to 450°F
  2. Mix garlic and rosemary together.
  3. Rub oil on rack and sprinkle with salt and pepper.
  4. Place the rack with the bones curving down in a small roasting pan.
  5. Rub rack with garlic and rosemary mixture.
  6. Place the pan in the oven, and roast for:
    1. Roasting for 20 minutes should give you a rare roast (remove when temp reaches 125°F).
    2. Roasting for 25 minutes should give you a medium-rare roast (remove when temp reaches 130°F to 135°F)
  7. Remove the pan from the oven and cover with foil. Allow it to set for 15 minutes.
  8. Using a sharp, sturdy knife, cut the racks between the bones for individual servings.