Tender, oven roasted rack of lamb is elegant and easy to prepare. You'll love this lamb rack covered in a simple Mediterranean garlic and herb marinade and cooked for a quick 15 to 20 minutes in a high-heated oven.
Recipe by Suzy Karadsheh on December 4, 2020
Prep time: PT15M
Cook time: PT25M
Rating
4.83 stars (238 reviews)
Keywords
lamb rack, Rack of lamb, roast rack of lamb
Ingredients
10 garlic cloves
¼ cup extra virgin olive
1 cup lightly packed fresh parsley
2 tsp dry rosemary
½ teaspoon red pepper flakes
2 lamb racks
Kosher salt and ground black pepper
Categories
Entree
Cuisine
Mediterranean
Steps
In the bowl of a small food processor fitted with a blade, add the garlic, olive oil, parsley, rosemary and red pepper flakes. Run the processor until the mixture is well-combined and everything is finely chopped.
Season the lamb all over with kosher salt and pepper.
Rub each rack of lamb all over with the marinade. Let the lamb marinate for 20 to 30 minutes at room temperature (or if you have the time, up to 1 hour).
Heat the oven to 450 degrees F and place a rack on the top 1/3 of the oven.
Arrange the lamb racks (fat side pointing up) on a sheetpan. Place the sheetpan on the top oven rack for 15 minutes. Carefully remove it from the oven and turn the rack of lamb on the other side. Return to the oven and cook for another 5 to 10 minutes depending on how you like your rack of lamb (rack of lamb is typically served rare or medium-rare, but you can also serve it medium).
Remove from the oven and tent with foil. Allow the lamb about 10 minutes to rest (the temperature will rise and the lamb will continue to cook some more).
Cut the lamb chops in between the bones and arrange on a platter to serve. (Add a side of Tzatziki sauce if you like).
Nutitrion
Serving Size: 1 serving
Calories: 299 kcal
Carbohydrates: 2.9 g
Protein: 26.7 g
Saturated Fat: 5.9 g
Cholesterol: 92.5 mg
Sodium: 102 mg
Reviews
Sarah on 2026-04-01 (5 stars): I made this for my family for Passover and it was incredible! Thank you!
Andrew Shipps on 2026-03-18 (5 stars): Thank you for the recipes we have downloaded over the past year as I'm on your email list. I'm blessed to have married an Italian woman (Kathy Grako) who learned the old ways of cooking from her grandmother (a dash of this and that). Today she prints and makes notes on recipes that we like. Over the past year she has concentrated on Greek and Mediterranean recipes, many of which you provided. Our trip to Athens along with a cooking class on Corfu Island (a Viking Cruise excursion) was a pivot point in preparing more Greek dishes.
Stuart Borken on 2026-03-18 (5 stars): Have you been lerking in my kitchen watching me make rack of lamb? The ONLY thing I do differently is I coat the racks with bread crumbs and spray the crumbs with non-stick spray. When I see the crumbs are toasted then i know the lamb is cooked to a medium or medium rare, the end cuts are medium well. This recipe is so easy to make, it has become my go-to for company.
Bob Lozon on 2026-03-16 (5 stars): Looks good
Kay on 2025-12-26 (5 stars): Made this for Christmas dinner tonight and we all enjoyed it. So simple yet delicious.
Diana on 2025-10-15 (5 stars): We used this marinade/rub on lamb but cooked it on the grill. It was delicious!!
Tammy Turner on 2025-09-16 (5 stars): I made this recipe for the first time - I've only made rack of lamb once before this several years ago. It was fantastic...full of flavor and cooked to perfection. The only thing I would do differently next time is to try broiling the fat side to make it crispy. Otherwise, this will be my 'go to' recipe.
Lulu on 2025-08-09 (5 stars): Wonderful flavors and tender!
Sherami Smith on 2025-08-05 (5 stars): My husband doesn’t like lamb, but begs me to make this recipe, that’s how good it is. I love lamb, so to find a recipe that both of us adore is wonderful. Thank you for this slice of heaven on earth. 😋
Lyn Perry on 2025-07-24 (5 stars): Raved about when I served it to very discerning guests.
