Easy Roasted Rack Of Lamb Recipe
This post is sponsored by Cavit Wines. All opinions are mine alone.
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Easy Roasted Rack Of Lamb Recipe – perfectly cooked, seasoned with thyme, garlic and chili powder, this oven roasted rack of lamb is so delicious!
Simple flavors, it requires searing on the stove top and then roasting in the oven.
Makes an impressive appetizer/meal.
Perfect for the holidays!
Rack of lamb? I thought that since holiday season has begun, the time is just perfect to share today’s recipe with you.
Lamb is one of my favorite kinds of meat to eat.
I’ll be honest – I rarely cook it. Maybe around Easter, when we make lamb shoulder or leg of lamb.
Rack of lamb is a lot easer to cook and takes just 30-40 minutes.
Juicy and tender with the perfect amount of seasoning.
In my opinion, with a good cut of lamb, sometimes just salt and pepper are enough for a seasoning.
But I also like to add minced garlic, thyme (fresh or dried) and chili powder.
Let the meat sit in the fridge with the seasoning for 30 minutes, then sear on all sides and finish cooking in the oven at 350 F (180 C) until the desired doneness is reached.
I personally prefer it on the medium-well side, but I recently tried it medium – medium-rare and it was a lot more juicier and full of flavor.
This dish is requires some good wine to go with.
And I got the perfect one – Cavit Select Red Blend Wine.
With its rich and bold flavors with an Italian twist, this wine is perfect for the holidays.
It pairs well with red meats, various cheese appetizers and some kinds of seafood.
Cavity wines are also imported from Italy and have interesting history.
Founded in 1957, Cavit has earned an international reputation as an innovative leader in Trentino winemaking.
Today it is responsible for approximately 70% of this northern Italian province’s entire wine production.
The company is based on a partnership between 5,000 member growers, organized into 14 associated cellars located throughout Trentino in zones noted for the quality of their production.
Grapes are crushed and vinified at each cellar and after selection sent to Cavit’s central winery near Trento for finishing, bottling and aging.
Learn more about them and check out their wine selection here.
EASY ROASTED RACK OF LAMB RECIPE
- one 1 1/2 -2 lb lamb rib rack with 7-8 ribs
- 1 tsp chopped fresh thyme — (dried could be substituted)
- 3 garlic cloves minced
- salt and pepper to taste — (1 tsp salt and 1/2 tsp black pepper)
- 1 tsp chili powder
- 2 tbsp oil — (light olive oil, vegetable or avocado oil)
Rinse meat under cold water and dry with paper towels.
In a small bowl, combine salt, pepper, chili powder and thyme.
Rub meat with seasoning.
In a another bowl combine 1 tbsp oil and minced garlic. Rub this mixture onto the meat make sure it is evenly coated with oil.
Refrigerate for 30 minutes, (optional but recommended).
Preheat oven to 350 F (180 C).
Heat 1 tbsp of oil in a large skillet. Add rack of lamb and cook for 4 minutes per side, (8 minutes total), until the outside is browned.
Transfer to the oven and bake for 20 minutes. Check the meat's temperature, inserting a thermometer into the thickest part of the meat, diagonally (it needs to be 135 F/57C for medium rare). The temperature most likely will not be reached at this point. Cover the skillet with foil and roast for 10 more minutes. Check the temperature again and cook for extra time, covered, if you need to reach the desired doneness.
Transfer to a cutting board, cover again with foil and let the meat rest for 5 -10 more minutes.
Cut chops between bones and serve.
Nutrition InformationCalories: 679, Fat: 64g, Saturated Fat: 25g, Cholesterol: 125mg, Sodium: 103mg, Potassium: 327mg, Protein: 24g, Vitamin A: 200%, Calcium: 25%, Iron: 2.4%
Rack of lamb is perfect for the holidays! I used to have it on Easter every once in a while, but I think this would be perfect for Christmas. And I love how easy this is to make, too! And I’ve got to try that wine, sounds delish!
I love, love lamb and I rarely cook it too. I need to change that and make this recipe. I love both Cavit wines too, perfect pairing.
Looks Yummy. I will try your lamb recipe tomorrow. i hope my wife love this 😀
I’ve tried lamb on several different occasions but I just don’t care for it. My husband, on the other hand, loves lamb. If it’s on the menu when we eat out, he orders it. Maybe I can surprise him by cooking it at home one day. This recipe would a great place to start!
I rarely make lamb outside of Easter either which is a shame since it’s one of my favorite meats! I just tried Cavit’s red blend last week and loved it, and it would be perfect with this rack of lamb. Beautiful dish, Mira!
I rarely make lamb too, Mira, and then when I do I always think to myself, “why don’t I make this more often?”. Seriously, lamb is so so sooooo good, right?! This roasted rack of lamb is just gorgeous, girlfriend!! So perfect for the holidays… or just because lamb for dinner is always a good idea! 😉 Cavit makes some seriously delicious wine, so that is THE perfect pairing! Cheers!
What beautiful photos, Mira!
After experimenting with cooking a shoulder of lamb last week, maybe I need to branch out a little more to a rack of lamb. Especially when it’s this easy and gorgeous!
My in-laws prepared lamb over the holiday and it was delectable! So tender and tasty! I have never made it – but your recipe is inspiring me! Pinned!
What a lovely looking delicious dish and stunning, Mira. Also love the fact how easy this is.
Wow – cooked just perfectly! Rack of lamb is one of my favorites too, but for some reason I rarely make it as well, for holiday meals generally. Perhaps it’s because it’s just so good, it tastes like it needs a special occasion. Well this rack of lamb is certainly special occasion worthy! Just gorgeous, Mira!
You certainly cooked that lamb to utter perfection!
Such an easy recipe. I am making this tonight. Only one rack of lamb…but what a great preparation. Thanks so much….
Thanks Michael! Hope you like it!
Great recipe and instructions. Turned out tasty!