Roasted Rack Of Lamb 
Rack of Lamb 
Roasted Rack Of Lamb
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.
Ingredients
- 1 1/2 pounds or up to 2 pounds whole rack of lamb (7 to 8 ribs)
SEASONING PASTE:
- 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
Instructions
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Preheat the oven 450 degrees Fahrenheit.
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Rinse the rack of lamb under cold running water. Dry thoroughly with paper towels.
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Score the lamb fat.
Note: Use a sharp knife to make cuts in the fat horizontal and vertically. Do not cut through the meat.
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Place the lamb on a sheet pan lined with silicone mat, parchment paper or aluminum foil.
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In a small bowl add all marinade/paste ingredients. Use a small spoon to mix throughly.
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Season the lamb thoroughly with all of the wet seasoning paste.
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Place the lamb in the preheated oven and roast/bake for 10 minutes.
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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)
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Let the lamb rest 8 to 10 minutes before cutting to your desired serving size.
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Plate and serve with your desired side dish. Enjoy.
Recipe Notes
The safest internal temperature is similar to steaks – internal temperature should be 145 degrees for medium to medium well.
