Garlic Rosemary Roasted Lamb Rack

Rosemary Garlic Lamb Rack

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This recipe for Rosemary Garlic Lamb Rack is a fail-proof method for cooking Firsthand Foods’ lamb. 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! 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 Kitchn

Rare: 125°F  

Medium-Rare: 130°F to 135°F  

Medium: 135°F to 140°F  

Well-Done: 155°F to 165°F  

Thank you to the American Lamb Board for their generous support of our lamb marketing program.


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:
    20 minutes should give you a rare roast (remove when temp reaches 125°F).
    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.