Rack of Lamb
This Roasted Rack of Lamb is much easier to make than you might think and it's an impressive and amazing main dish.
Servings: 4 Servings
Calories: 464kcal
Ingredients
- 1 rack of lamb French cut (roughly 1 ½ pounds)
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
For the rub
- 1 teaspoon smoked paprika
- 1 teaspoon seasoning salt
- 1/4 teaspoon dill
- 1/4 teaspoon celery salt
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Instructions
- Bring the lamb to room temperature before cooking. Trim any fat from the top of the lamb rack. Sprinkle with salt and pepper.
- Preheat the oven to 450 degrees F. Line a baking sheet or roasting pan with foil and a wire rack.
- Sear the lamb in a hot pan on both sides. Remove from the pan and allow to cool slightly. Coat generously with the rub. Place the lamb on the wire rack, meat facing up. Insert an oven thermometer set to 125 degrees F for medium rare (or your preferred doneness).
- Roast the lamb until the meat thermometer alarm goes off, about 15 minutes. If you don’t have an oven thermometer, check the meat temperature after 10 minutes to avoid overcooking.
- Remove from the oven and let rest for 10 minutes before cutting. The internal temperature will continue to rise, bringing the meat to the perfect temperature for medium rare.
- Cut the ribs apart and serve.
Nutrition
Calories: 464kcal | Carbohydrates: 1g | Protein: 18g | Fat: 43g | Saturated Fat: 19g | Cholesterol: 94mg | Sodium: 869mg | Potassium: 247mg | Fiber: 1g | Sugar: 1g | Vitamin A: 246IU | Calcium: 19mg | Iron: 2mg