Roasted Rosemary Lamb Rack Recipe

Roasted Rosemary Lamb Rack Recipe

This was actually my first time cooking lamb rack, and as a first-timer, I was quite nervous about how it will all turn out. Trust me, I was super anxious at first; but thankfully, I’m glad that it ended up being juicy in all its medium-rare doneness. It definitely reminded me of the juicy dishes that they have served me back when I was in New Zealand (boy, they come up with the best ones, after all, restaurants mostly source it from nearby farms).

I served this with some french fries and some mint jelly as our ‘lamb dip’ and it turned out pretty good. My family loved it and in the next months, I have gone a bit loco and started cooking it for far too much — but hey, my guests weren’t complaining, haha!

Just an important note though: about the roasting part in the lamb rack recipe below, you don’t need to follow my minutes by heart. You can adjust it as you like, especially since we all have different ovens that tend to have different heat levels, settings, etc. (For mine, I used convection type of heating.)

That being said, it might involve a bit of several tries on your part, but as a standard, I guarantee that the recipe below will give you the same results that I achieved.

Either way, do leave a comment below if you need any help, or if you have suggestions.

lamb rack recipe
Yield: 4

Roasted Rosemary Lamb Rack

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Whip up a hearty meal with this lamb rack recipe!


  • 8 pieces of lamb rack
  • 2 tsp rosemary
  • 2 cloves of garlic, crushed and minced
  • 1/4 cup olive oil
  • Pepper and salt to taste


  1. Mix all of the ingredients to marinate the lamb overnight (or for at least 4 hours). Take note to remove the lamb from the fridge 1-2 hours before you cook it.
  2. Preheat oven to 205 degrees celsius.
  3. ‘Score’ the lamb by making sharp shallow cuts through the fat, spaced about an inch apart. Spread generously with salt and pepper.
  4. Brown both sides of each lamb in a pan briefly (only for 1-2 minutes on each side).
  5. Get a pan and place a baking sheet on it. Sprinkle it with oil (or with oil spray).
  6. Place each lamb rack, bone side down (fat side up). If there are exposed ribs (since you might have bought French cut lamb racks) then wrap those ribs in foil so they don’t get burnt. Sprinkle with salt, pepper, parmesan, and rosemary.
  7. Roast lamb racks at 205 celsius for 7 minutes, then lower to 150 celsius. Cook for 7 to 15 minutes longer (or lesser time if you want it rarer — or more if you want it to be more ‘done’ — but remember, lamb is best eaten when it is rare or medium-rare).
  8. Remove from the oven. Cover with foil and let rest for 5 to 10 minutes before serving


Serves about 4 persons.

Well, wasn’t that easy? You can easily make this as a part of some fancy course dinner that you plan to do with friends or family. After all, you can never go wrong with lamb or a lamb rack for that matter.

How about you?

  • Do you like the taste of lamb?

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  1. Hi Aileen ! This recipe looks delicious! Lamb is one of my favourite meats and eggplant one of my fave fruits/veggies. Only last weekend I made stuffed eggplants with minced lamb. I’m tooting my own horn here but it came out great for a first try! I’d be happy to share the recipe with you !

  2. Looks good!!!

  3. Your boyfriend is lucky since you can conjure dishes like this. The roasted lamb racks look really delicious.

  4. wow.. your boyfriend is indeed joyful of munching the cook of his love. I hope I can do that to my bf too.


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