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Roasted Rack of Lamb

Russ Myers


A delicious and attractive menu for any table.


★★★★★ 1 vote

8 Servings
25 Min
40 Min


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(8 ribs each) frenched racks of lamb, well trimmed of fat (about 2 1/2 pounds)
3 Tbsp
minced fresh garlic
2 tsp
chopped fresh rosemary
1/4 tsp
1/2 tsp
freshly ground pepper
2 Tbsp
wholeseed mustard
3 lb
new potatoes, peeled and halved
8 clove
garlic, peeled
2 Tbsp
olive oil

How to Make Roasted Rack of Lamb


  • 1Preheat oven to 425 degrees F

    Place lamb bone-side down on rack and set in roasting pan.
  • 2In a small bowl, combine minced garlic, rosemary, salt, pepper and mustard; press onto meaty surface of lamb.

    Toss potatoes and garlic cloves with olive oil; scatter around the lamb.
  • 3Roast 15 minutes, then reduce oven to 350 degrees F; roast 25 more minutes.
  • 4Remove from oven, tent with aluminum foil and let stand for 15 minutes. (Internal temperature will rise to 125 to 130 degrees F for medium rare lamb.)

    Carve into 2 rib servings and serve with potatoes and garlic.

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About Roasted Rack of Lamb

Course/Dish: Roasts
Main Ingredient: Lamb
Regional Style: American

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