Roasted Lamb French Loin Rack
December 18, 2024 • 0 comments
Delight your guests with this elegant Roasted Lamb French Loin Rack. Seasoned with a savory blend of fresh herbs, garlic, and olive oil, this dish boasts a golden crust and tender, juicy interior. Perfect for special occasions or holiday gatherings, it’s a showstopper that’s surprisingly simple to prepare. Serve with a sprinkle of fresh parsley for a meal that’s as beautiful as it is delicious!
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1.5 lbs) Lamb French Loin Rack
- (3/4 tsp) Salt
- (1/2 tsp) Fresh Ground Black Pepper
- (3 tbsp) Olive Oil
- (1/4 cup) Fresh Parsley
- (3) Garlic Cloves, cut in half
- (1 tbsp) Fresh Rosemary
- (1/2 tbsp) Fresh Thyme
Directions
- Pat dry the lamb rack with paper towels. Season it with salt and pepper all around and set it aside.
- In a small food processor, combine the olive oil, parsley, garlic, rosemary, and thyme leaves; pulse until thoroughly combined.
- Using a sharp knife, score the fat layer on the lamb by making several cuts through the fat, then rub the garlic-herb mixture all over the rack of lamb.
- Place the lamb in a resealable bag; seal the bag and marinate the lamb at room temperature for 1 to 2 hours. You can also marinate it overnight in the refrigerator. Bring it to room temperature before cooking.
- Preheat the oven to 450˚F.
- Take the lamb out of the bag and place it on a baking pan, fat side up. Cover the exposed ribs with foil so they don't burn while roasting.
- Roast the lamb for 25 minutes or until internal temperature registers at 125˚F for rare or 135˚F for medium-rare. Use an Instant Read Thermometer for accurate results.
- Remove the lamb from the oven; loosely cover it with foil and let it rest for 15 minutes before cutting.
- To cut, slice the lamb into individual cutlets, garnish with parsley, and serve.
