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Cutting board with a sliced rack of spring lamb with rosemary, knife, bowl of salad.
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5 / 3 votes

Spring Lamb with Rosemary

I can't think of a better Easter dinner centerpiece than this tender spring lamb with rosemary.
Prep Time10 minutes
Cook Time20 minutes
Resting Time1 hour
Total Time1 hour 30 minutes
Course: Mains
Cuisine: American
Servings: 4 to 6 servings
Calories: 772

Ingredients

  • Two (8-bone) racks of lamb, frenched
  • Salt and freshly ground black pepper, to taste
  • 2 garlic cloves, mashed into a paste with a little salt
  • Several sprigs of rosemary, leaves coarsely chopped
  • Olive oil

Instructions

  • Season the racks liberally with salt and pepper. Using your hands, rub each rack with the garlic, the chopped rosemary, and a drizzle of olive oil. Place the racks, fatty side up, in a roasting pan and leave them at room temperature for an hour or so.
  • Preheat the oven to 400°F (204° C).
  • Roast the racks for about 20 minutes, until they're nicely browned and have an interior temperature of 125°F (51°C) on an instant-read thermometer for medium-rare. Remove from the oven, cover loosely with foil, and let rest for about 10 minutes. Turn off the oven and place a serving platter in the oven to warm.
  • Transfer the racks to a cutting board. To carve the lamb, simply slice between the bones. Arrange the lamb chops on the warm platter and serve.

Nutrition

Serving: 1portion | Calories: 772kcal | Carbohydrates: 1g | Protein: 30g | Fat: 71g | Saturated Fat: 31g | Monounsaturated Fat: 29g | Cholesterol: 157mg | Sodium: 126mg | Fiber: 0.1g | Sugar: 0.01g