A rack of lamb is one of the most delicious meat. It’s always very simple and easy to make. This recipe is one of my favorites. A generous amount of garlic coupled with a hint of nostalgia from my curry foods upbringing; this spice truly brings about a very flavorful lamb. I grew up eating curry lamb so to be able to add a bit of curry flavor to a roasted lamb helps me to keep the curry tradition alive (without overpowering the delicacy of a rack of lamb).
I cooked this lamb at a high temperature to create a bit of brownish crust and it was then finished at a lower temperature to cook it through to a medium doneness. You can adjust the cooking time to get your desired doneness. The safe recommended internal temperature of the meat is 145 degrees. Foodsafety.gov I hope you will try this version of roasted rack of lamb and enjoy it as much as we do. Happy cooking!
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Roasted Rack of Lamb
An easy and juicy roasted rack of lamb.
- 1 1/2 pounds or up to 2 pounds whole rack of lamb (7 to 8 ribs)
- 1 tablespoon fresh garlic about 8 cloves – crushed
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sea salt adjust to your dietary requirement (can use up to 1 teaspoon)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika can use sweet paprika
- 1/4 teaspoon curry powder
- 1/4 teaspoon cayenne pepper
Preheat the oven 450 degrees Fahrenheit.
Rinse the rack of lamb under cold running water. Dry thoroughly with paper towels.
Score the lamb fat.
Note: Use a sharp knife to make cuts in the fat horizontal and vertically. Do not cut through the meat.
Place the lamb on a sheet pan lined with silicone mat, parchment paper or aluminum foil.
In a small bowl add all marinade/paste ingredients. Use a small spoon to mix throughly.
Season the lamb thoroughly with all of the wet seasoning paste.
Place the lamb in the preheated oven and roast/bake for 10 minutes.
Reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting the lamb for 20 to 25 minutes until the internal temperature of 140 to 145 degrees for medium.
Note: Adjust cooking time based on your desired doneness. The meat will continue to cook while at rest (for about 5 minutes)
Let the lamb rest 8 to 10 minutes before cutting to your desired serving size.
Plate and serve with your desired side dish. Enjoy.
The safest internal temperature is similar to steaks – internal temperature should be 145 degrees for medium to medium well.