Name: Rosemary Garlic Oven-Roasted Rack of Lamb Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 1 h 35 min
Cuisine: French
Ingredients: 2 x 800g racks of lamb, frenched; 4 garlic cloves, minced; 1 tbsp fresh rosemary, finely chopped; 4 tbsp extra virgin olive oil; 1/2 tsp cooking/kosher salt; 1/4 tsp black pepper; 2 tbsp olive oil (1 tbsp per rack); 30g butter, cut into 1cm cubes; 2 garlic cloves, smashed (use side of knife); 1 sprig rosemary; 1 quantity Salsa Verde (see separate recipe)

There's something truly special about a perfectly cooked rack of lamb—juicy, tender, and bursting with aromatic herbs. This Rosemary Garlic Oven-Roasted Rack of Lamb Recipe delivers just that, balancing rich lamb flavors with the freshness of rosemary and the punch of garlic. Trust me, once you try this, it might just become your go-to for entertaining or a cozy dinner that feels fancy without fuss.

The image shows three pieces of meat, each with one bone, placed side by side on a white plate with a white marbled surface in the background. The meat is pink inside with a brown crust on the outside. Each piece of meat is topped with a dollop of thick bright green sauce. In the background, there are two blurry round orange items, likely side dishes, adding color contrast to the presentation. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Rosemary Garlic Oven-Roasted Rack of Lamb Recipe
Top Tip
How to Serve Rosemary Garlic Oven-Roasted Rack of Lamb Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Rosemary Garlic Oven-Roasted Rack of Lamb Recipe

Why You'll Love This Recipe

I still remember the first time I roasted a rack of lamb using this rosemary-garlic marinade. The aroma filled the kitchen, and the crust that formed after searing was nothing short of heavenly. It’s a recipe that consistently impresses guests and feels like a special occasion every time.

Simple yet sophisticated: The marinade is straightforward but packs a punch with fresh rosemary and garlic, complementing lamb perfectly.
Perfectly tender and juicy: Marinating and searing locks in moisture, ensuring the meat stays succulent after roasting.
Beautiful presentation: Wrapping the bones in foil keeps them looking elegant, making this dish a showstopper at any dinner.
Flexible serving options: The Salsa Verde on the side adds freshness, and you can pair it with a variety of sides to match your mood or occasion.

A white oval plate holds several layers of food arranged in sections. On the left, there is a layer of green leafy lettuce mixed with bright green snap peas and asparagus, topped with small white cheese crumbles. Next to it, on the left upper side, there are two racks of grilled ribs with a golden-brown crust. In the center right, there is a layer of sliced pink lamb covered with small dollops of bright green sauce. On the bottom right, there are three golden round potato cakes sprinkled with herbs. A small white bowl filled with a thick green sauce sits on the edge of the plate with a gold spoon inside. A sprig of fresh rosemary garnishes the top edge of the plate. The plate sits on a white marbled surface with a whole garlic bulb and a gray cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this recipe is chosen to build layers of flavor and texture. The rosemary and garlic infuse the lamb with that classic Mediterranean touch, while the olive oil and butter contribute to richness and a beautiful crust. Here’s why I love each one:

Flat lay of two frenched racks of lamb with a rich red-pink color and a fresh texture, a few whole garlic cloves with smooth white skins, a small pile of finely chopped fresh rosemary leaves, three small white ceramic bowls containing golden extra virgin olive oil, coarse kosher salt crystals, and freshly ground black pepper, a small white ceramic bowl holding pale yellow butter cut into neat cubes, a single fresh rosemary sprig with vibrant green needle-like leaves, and a small white ceramic bowl filled with bright green Salsa Verde, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Racks of lamb: Frenched racks not only look elegant but also cook evenly, making slicing easier and presentation neater.
Garlic cloves: Fresh minced garlic in the marinade and smashed garlic in the pan add pungency and depth without overpowering.
Fresh rosemary: Finely chopped for the marinade and whole sprig for basting—its piney aroma is unbeatable for lamb.
Extra virgin olive oil: Helps meld the herbs and garlic while tenderizing the meat slightly during marination.
Salt and black pepper: Essential for seasoning; kosher salt here works wonders in drawing out flavors.
Butter: Added right after roasting, it melts into the lamb creating a luscious finish and helps carry the herb flavors.
Olive oil for searing: Creates a golden-brown crust, locking in all those flavors before roasting.
Salsa Verde: This fresh, bright sauce offers a vibrant contrast to the richly roasted lamb and ties the dish together beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I adore the classic rosemary and garlic combination, I find this recipe surprisingly adaptable. You can play with herbs, cooking times, or even the serving sauce to suit your personal taste or dietary needs.

Variation: I sometimes swap fresh thyme in place of rosemary when I want a slightly earthier flavor; it’s amazing how a small change refreshes the dish!
Dietary tweak: If you prefer to skip butter, using more olive oil during basting still results in tender lamb with a lovely finish.
Seasonal touch: In winter, pairing with roasted root vegetables or creamy mashed potatoes feels warm and satisfying.
Cooking preference: If you like your lamb more well-done, add 3-5 more minutes to the roasting time, but keep a close eye to avoid drying out.

Step-by-Step: How I Make Rosemary Garlic Oven-Roasted Rack of Lamb Recipe

Step 1: Marinate for Maximum Flavor

This step is key! Combine minced garlic, finely chopped rosemary, olive oil, salt, and pepper in a ziplock bag. Add the frenched racks of lamb and massage the marinade all over until each rack is well coated. I’ve found that letting it rest in the fridge for at least 24 hours (up to 48 if you can wait) allows the lamb to soak up all those wonderful flavors. Don’t skip this—it's where the magic starts.

Step 2: Bring to Room Temperature

About an hour before cooking, take your lamb out of the fridge. This helps it cook evenly throughout—nothing worse than a lamb rack cooked perfectly on the outside but cold in the center!

Step 3: Prep the Bones and Oven

For a beautiful finish, wrap each lamb bone with a small piece of foil—this keeps them white and looking elegant after roasting. Meanwhile, preheat your oven to 200°C (390°F), or 180°C for fan ovens.

Step 4: Sear the Lamb

Heat a tablespoon of olive oil in a heavy-based skillet (cast iron is perfect) over high heat. Sear each rack on all sides—this means the flat surface and the curved ends—until golden brown. You’re building flavor and texture here, so don’t rush. Searing locks in those juices before roasting.

Step 5: Roast to Perfection

Place both racks back into the skillet and roast in the hot oven for about 15 minutes. Aim for an internal temperature of 57°C (135°F) if you want medium-rare. A meat thermometer is your best friend here to avoid overcooking.

Step 6: Baste with Herb Butter

Remove the skillet from the oven and quickly add cubes of butter, smashed garlic cloves, and a sprig of rosemary. The warm pan will melt the butter immediately. Use a spoon to baste the lamb continuously for about 30 seconds. This step infuses extra richness and keeps the crust beautifully glossy.

Step 7: Rest and Carve

Transfer the racks to a wire rack placed over a tray and pour any remaining buttery juices from the pan onto the lamb. Cover loosely with foil and rest for 5 minutes. Resting is crucial—it lets the juices redistribute for tender slices. Once rested, carve between the bones into individual cutlets or group a few together per serving.

Top Tip

From my experience, mastering this Rosemary Garlic Oven-Roasted Rack of Lamb Recipe hinges on a few simple yet critical points.

Marinate generously: Don’t skimp on the rosemary, garlic, or olive oil—it’s what builds that incredible depth of flavor.
Don’t rush the sear: Getting a golden crust seals in juices and adds texture that heightens the eating experience.
Use a thermometer: Avoid cutting into your lamb mid-cook by investing in a good meat thermometer—it takes out guesswork and delivers consistent results.
Rest your meat: Yep, those few minutes make a world of difference for juicy slices rather than dry or tough bites.

How to Serve Rosemary Garlic Oven-Roasted Rack of Lamb Recipe

rosemary garlic lamb - Serving Suggestion

Garnishes

I usually sprinkle a little extra chopped fresh parsley on top for a pop of green. Sometimes I add a few lemon zest curls to brighten up the plate. Both add freshness and a bit of color to complement the lamb's richness.

Side Dishes

My go-to sides are a crisp spring salad with a light vinaigrette and mini potato gratin stacks that soak up every bit of the lamb’s buttery juices. Roasted asparagus or green beans tossed in garlic butter also shine alongside, creating a well-rounded plate.

Creative Ways to Present

For special occasions, I arrange the carved cutlets fan-style on a large platter, garnished with sprigs of rosemary and wedges of lemon. Adding edible flowers or microgreens makes for an elegant touch that always impresses guests.

Make Ahead and Storage

Storing Leftovers

Leftover lamb stores beautifully in an airtight container in the fridge for up to 3 days. I find that slicing before storing makes reheating easier and quicker, plus you avoid overcooking the whole rack.

Freezing

I’ve frozen leftover cooked lamb cutlets wrapped tightly to avoid freezer burn. They keep well for up to a month. When you plan ahead, freeze individual slices to thaw only what you need.

Reheating

To reheat, gently warm slices in a low oven (around 150°C / 300°F) wrapped in foil, or use a skillet with a splash of broth for moisture. Avoid microwaving as it tends to dry the meat out.

Frequently Asked Questions:

How long should I marinate the lamb for best flavor?

For the juiciest, most flavorful lamb, I recommend marinating for at least 24 hours. If you have time, up to 48 hours works even better as the rosemary and garlic fully infuse the meat.

Can I prepare this recipe without searing the lamb?

Searing isn’t mandatory, but I highly recommend it because it creates a wonderful crust and locks in the juices, which makes a huge difference in texture and flavor.

What internal temperature should I aim for when roasting?

Aim for 57°C (135°F) for medium-rare, which is the perfect balance of juicy and tender for rack of lamb. Use a meat thermometer for the most accurate results.

Can I use dried rosemary instead of fresh?

While fresh rosemary is ideal for its bright flavor and aroma, you can use dried rosemary in a pinch—just use about half the amount and finely crush it to release more flavor. However, fresh really makes this recipe sing.

Final Thoughts

This Rosemary Garlic Oven-Roasted Rack of Lamb Recipe holds a special place in my recipe collection because it transforms a premium cut of meat into a memorable meal without complicated steps. It’s perfect for those moments when you want to serve something impressive but stay relaxed in the kitchen. Give this a try—you’ll discover how easy it is to create restaurant-quality lamb that fills your home with incredible aromas and has everyone asking for seconds.