Roasted Rack of Lamb
Using the oven-roasting technique, this roasted rack of lamb results in juicy, succulent meat with crispy fat and a burst of flavor in every bite. Not only does it make for a beautiful and impressive main course for any special occasion (Hello Easter!), but it is also perfect for weeknight dinners. With its punch of protein and the option to pair it with healthy sides like roasted asparagus or a fresh salad, this garlic roasted rack of lamb is a must-try for anyone looking for a delicious and nutritious meal.
Directions
How to roast rack of lamb:
1. Preheat your oven to 425ºF (220ºC). Rub the rack of lamb with salt, pepper, instant chicken stock, garlic powder, and onion powder. Allow the seasoned rack of lamb to come to room temperature.
2. Line the bottom of a roasting pan with the garlic cloves and arrange the seasoned rack of lamb on top. Place the fresh thyme sprigs around the rack of lamb, then arrange diced butter on top of the meat.
3. Roast the rack of lamb in the preheated oven until an instant-read thermometer inserted into the thickest part of the meat reads 135ºF (60ºC) – for medium-rare. Count approx. 25 minutes of roasting time.
4. Remove the roasted rack of lamb from the oven. Transfer to a cutting board, cover with foil or parchment paper and allow to rest for 10 minutes to let the juices flow back into the meat.
5. To cut the rack into individual ribs before serving, turn the rack of lamb upside down and carefully cut between the ribs using a sharp knife. Arrange the meat on a serving platter with roasted garlic cloves and the butter sauce on the side.
6. Serve the rack of lamb immediately. Enjoy! ❤️
