Rosemary Garlic Lamb Rack
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:
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).
- Preheat oven to 450°F
- Mix garlic and rosemary together.
- Rub oil on rack and sprinkle with salt and pepper.
- Place the rack with the bones curving down in a small roasting pan.
- Rub rack with garlic and rosemary mixture.
- 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)
- Remove the pan from the oven and cover with foil. Allow it to set for 15 minutes.
- Using a sharp, sturdy knife, cut the racks between the bones for individual servings.