There's something incredibly satisfying about slicing into a perfectly cooked rack of lamb that's been kissed by the fragrant combo of rosemary and garlic. This Roasted Rosemary Garlic Rack of Lamb Recipe brings together those classic flavors with an easy roasting method that guarantees a tender, juicy result every time.

Three slices of cooked meat arranged in a row on a white plate, each slice topped with a thick layer of bright green sauce with a coarse texture. The meat has a brown crust on the outside with a pink, juicy inside showing. At the back of the plate, two blurred, round orange items are visible, adding contrast to the scene. A small drop of green sauce sits near the meat on the plate. The background is a white marbled surface. 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 Roasted Rosemary Garlic Rack of Lamb Recipe
Top Tip
How to Serve Roasted Rosemary Garlic Rack of Lamb Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Roasted Rosemary Garlic Rack of Lamb Recipe

Why You'll Love This Recipe

I’ve been making this recipe for years, and it never fails to impress. It’s rich in flavor without being complicated, making it perfect for a special dinner or when you want to treat yourself without stressing in the kitchen.

Simple Prep: The rosemary and garlic marinade is straightforward but deeply flavorful, letting the lamb shine.
Perfect Texture: Searing before roasting locks in juices and adds a beautiful crust.
Elegant Presentation: Wrapping the bones in foil keeps them looking clean and restaurant-quality.
Fresh Finish: The salsa verde adds a bright, tangy contrast that cuts through the richness.

A white oval plate holds a visually rich dish with four main elements. On the left, there are eight roasted ribs with browned, crispy skin stacked overlapping each other. Next to them, in the middle, are seven thick slices of pinkish roasted meat arranged in a fan shape, each topped with bright green pesto sauce. Below the meat and ribs is a fresh green vegetable salad made of snap peas, asparagus, lettuce, and white cheese crumbles. On the right side of the plate, there are three round golden baked potato cakes with a crispy, browned surface sprinkled with herbs. Next to the plate, at the bottom right edge of the image, a small white bowl filled with dark green pesto sauce has a gold spoon inside. The background is a white marbled texture with a sprig of rosemary placed on the top edge of the plate, and a whole garlic bulb near the bottom left. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe uses a handful of simple, fresh ingredients that really complement the lamb's natural flavor. When shopping, look for the freshest rosemary you can find and good quality garlic to get the maximum aroma in your marinade.

Flat lay of two frenched racks of lamb with rich red and marbled fat, four whole uncracked garlic cloves, a small bunch of fresh rosemary with green needle leaves, a few cubes of pale yellow butter, a small white ceramic bowl of extra virgin olive oil, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of cracked black pepper, a sprig of rosemary, and a small white ceramic bowl of vibrant green salsa verde, all arranged in perfect symmetry 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: Choose frenched racks for an elegant look; good marbling ensures tenderness and flavor.
Garlic cloves (minced and smashed): Fresh garlic gives robust flavor; smashing it before adding during cooking releases more aroma.
Fresh rosemary: Finely chopped for marinade and a whole sprig for basting adds different layers of herbaceous notes.
Extra virgin olive oil: Infuses richness while helping the marinade stick to the lamb.
Salt and black pepper: Simple seasoning to enhance natural flavors.
Butter: Adds richness and helps baste the lamb for a glossy, flavorful finish.
Olive oil for searing: A high-heat stable oil to get that perfect crust.
Salsa Verde: The fresh, tangy condiment cuts through the rich lamb for balance.

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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

I love customizing this recipe depending on what I have on hand or the occasion. You’ll find you can make it your own while still keeping that classic flavor that makes it so special.

Variation: Sometimes I swap the rosemary for thyme for a slightly different herbal note; it pairs wonderfully with lamb too.
Spicy Kick: Adding a pinch of red pepper flakes to the marinade gives the dish a gentle heat that wakes up the palate.
Low-Carb Side: Serve with roasted veggies or a crisp green salad instead of potatoes for a lighter meal.
Make it Herby: Try adding chopped mint to the salsa verde for a fresh twist that’s classic with lamb.

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

Step 1: Marinate With Love

Mix the minced garlic, finely chopped rosemary, olive oil, salt, and pepper in a ziplock bag. Add your frenched racks of lamb and massage the marinade into every crevice. Seal the bag and let it rest in the fridge for at least 24 hours. I find letting it go for the full 48 hours if you can really deepens the flavor—but even a day works wonders.

Step 2: Prep for Cooking

Take the lamb out of the fridge an hour before cooking so it comes to room temperature. This helps it cook evenly. If you want that polished look, wrap the exposed bones in small foil strips to keep them white and neat.

Step 3: Sear to Seal Juices

Heat a tablespoon of olive oil in a heavy skillet over high heat – a cast iron pan works best. Sear each rack on all sides, including the ends, until golden brown. This step locks in the juices and creates a gorgeous crust that I always look forward to biting into.

Step 4: Roast to Perfection

Once seared, transfer both racks to the skillet and roast in a preheated 200°C/390°F oven for about 15 minutes. You're aiming for an internal temperature around 57°C/135°F for medium-rare. I always use a meat thermometer here – it takes the guesswork out for perfect doneness.

Step 5: Baste and Rest

After roasting, melt butter with smashed garlic and a sprig of rosemary in the skillet. Spoon this aromatic butter over the lamb for about 30 seconds—we’re talking about flavor layering here! Then transfer the lamb to a rack, pour over the remaining butter, loosely cover with foil, and let it rest for 5 minutes. Resting is key to juicy lamb, so don’t skip it!

Step 6: Carve and Serve

Slice your rack into individual cutlets or a few cutlets per slice, whatever you prefer. Serve with plenty of fresh salsa verde on the side. It adds that bright, herby contrast that lifts the whole dish.

Top Tip

From my own kitchen to yours, these tips helped me nail the Roasted Rosemary Garlic Rack of Lamb Recipe consistently. Trust me, this little advice will make your cooking smoother and your lamb tastier.

Don’t Skip Marinating: The marinade really infuses the meat with depth, so plan ahead and let it rest at least 24 hours.
Room Temperature Meat: Allowing the lamb to warm up before cooking ensures even roasting and prevents a cold center.
Use a Meat Thermometer: I can’t stress this enough—getting that medium-rare perfect temp without guesswork is a game-changer.
Resting is a Must: Letting the lamb rest locks in juices so every bite is tender and moist, not dry or chewy.

How to Serve Roasted Rosemary Garlic Rack of Lamb Recipe

roasted rosemary garlic rack of lamb - Serving Suggestion

Garnishes

I usually garnish with a few fresh rosemary sprigs to echo the flavors inside the lamb. Sometimes I also sprinkle finely chopped parsley or chives for a pop of green color and freshness—simple but effective!

Side Dishes

For sides, I’m partial to a crisp spring salad and individual mini potato gratin stacks, which make the whole meal feel elegant but approachable. Roasted seasonal vegetables like asparagus or baby carrots also pair beautifully with the lamb’s richness.

Creative Ways to Present

For special occasions, try arranging the sliced cutlets standing upright on a wooden board, drizzling the salsa verde over them, and adding some edible flowers or microgreens for an extra wow factor. Your guests will be both impressed and delighted.

Make Ahead and Storage

Storing Leftovers

I wrap leftover lamb tightly in foil or plastic wrap and store it in an airtight container in the fridge. It keeps well for up to 3 days—just make sure to cool it before sealing to maintain juiciness.

Freezing

If I want to freeze leftovers, I slice the lamb first and lay slices flat on a baking sheet to freeze individually. Once frozen, I transfer them to a freezer bag so they don’t stick together. This way, you can thaw only what you need later.

Reheating

To reheat, I recommend warming slices gently on low heat in a skillet with a splash of broth or butter to avoid drying out. You can also use a low oven (around 150°C/300°F) wrapped in foil for 10–15 minutes to keep it tender.

Frequently Asked Questions:

How long should I marinate the lamb?

For the best flavor, marinate the lamb for at least 24 hours and up to 48 hours. This gives the rosemary and garlic time to really infuse the meat and tenderize it.

Can I cook this rack of lamb to medium or well done?

You can, but keep in mind lamb is best enjoyed medium-rare to medium to preserve its tenderness and juiciness. Cooking beyond medium will result in firmer meat that's less moist.

What if I don’t have fresh rosemary?

Dried rosemary can work in a pinch, but fresh rosemary offers a brighter, more vibrant flavor. If using dried, use about half the amount since it’s more concentrated, and consider adding some fresh herbs in the salsa verde for balance.

Can I prepare this recipe ahead for a dinner party?

Absolutely! Marinate the lamb up to 48 hours ahead, then sear and roast it just before your guests arrive. You can also prepare the salsa verde in advance. This makes serving stress-free and keeps flavors fresh.

Final Thoughts

This Roasted Rosemary Garlic Rack of Lamb Recipe is one of those dishes that feels impressive but is genuinely easy to pull off—my kind of recipe! With a little prep and a handful of fresh ingredients, you’ll create something deliciously timeless. I hope you enjoy making it as much as I do. Trust me, once you’ve nailed this roast, it’ll become your go-to for special dinners and celebrations alike.