Why have I not been serving rack of lamb to guests all these years? It’s SO simple to make and is so impressive.
I hilariously came up with this dish for my Jurassic Park dinner party. My dad suggested rack of lamb for the main course because of the bones. It’s the perfect dinner for a carnivore! Now that I’ve learned how to make it though, I’ll be making it for company all the time. How delightful that I’ll get to think about dinosaurs every Easter – haha!
Rack of lamb really couldn’t be simpler: combine garlic and tons of fresh rosemary with olive oil, rub it all over the rack of lamb, and season liberally with sea salt and black pepper. Roast with potatoes until the internal temperature reaches 150 degrees, then allow to rest for ten minutes before carving.
Note: I put the potatoes in the oven with the lamb. Fingerling potatoes go about 10-15 minutes longer, which is perfect because the lamb needs to rest. You gotta love easy entertaining!
Rack of Lamb
1 French trimmed rack of lamb
1/4 cup olive oil
6 cloves of garlic
1.5 Tbsp fresh rosemary, chopped
1 Tbsp fresh thyme
French grey sea salt, black pepper
Serving suggestion: roasted potatoes, homemade pesto
- Pull the lamb out of the fridge one hour before you want to cook it. Chilled meat doesn’t look evenly and we want a perfect rack of lamb!
- Rinse the rack of lamb and pat dry with a paper towel. Place the lamb on a baking sheet or in a baking dish.
- Combine olive oil, garlic, rosemary, and thyme. Rub the olive oil mixture on both sides, then season both sides well with sea salt and freshly ground black pepper. Let sit at room temperature.
- When the meat has been out for 30-40 minutes, preheat oven to 425 degrees Fahrenheit.
- Roast the lamb at 425 for 22-25 minutes. (The internal temperature should be 150 degrees.)
- Remove from oven and let rest for ten minutes before cutting. Carve the lamb between the bones and serve with roasted potatoes and homemade pesto.
Read more about my Jurassic Park party here. Watch the episode:
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