Roasted Rack of Lamb

An easy and juicy roasted rack of lamb.

5 from 1 vote

Course: Dinner, Entree, Lunch, Main Course, Marinade

Cuisine: American, Baked, Curry, Indian, Roast, West Indian

Keyword: American Cuisine, Curry Cuisine, Easy Recipe, Gluten Free Recipes, Lamb Chops, Rack of Lamb, Roasted Lamb

Prep Time: 5

Cook Time: 35

Resting Time:: 10

Total Time: 50

Servings: People

Calories: 499kcal

Author: Yasmin Jackson

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.