Roast rack of lamb with rosemary

Roast rack of lamb with rosemary

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(8 ratings)

Prep: 45 mins - 55 mins Plus 4 hrs overnight marinating time

More effort

Serves 8
Simple and impressive, this dish is perfect for a dinner party

Nutrition and extra info

Nutrition: per serving

  • kcal255
  • fat19g
  • saturates5g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein20g
  • salt0.18g
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  • 4 racks of lamb (2 pairs of best ends), French trimmed



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 4 garlic clove, roughly chopped
  • a big stalk of rosemary, needles stripped off and roughly chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 8 tbsp light olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Stand the racks of lamb in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil. Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally.

  2. Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the lamb generously with salt and pepper. Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared. Remove and repeat with the remaining two racks.

  3. Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Roast for about 8 minutes for very pink meat, 10 minutes for medium and 12-15 minutes for well-done.

  4. Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew.

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Comments (23)

nobblytanner's picture

As per so many other comments on this, JUST IGNORE THE COOKING TIMES SUGGESTED. In fact, there are lots of other good lamb recipes out there, don't waste you time with this - the cooking times are so out it's laughable.
Clearly, no-one has tested this recipe before publishing.

lobsterpot1's picture

Agree that cooking times are way out. Would add another hour. Still delicious! The chickpea stew did compliment this dish.

shadow08's picture

Cooking times WAY out, cooked this for my chalet guests and nearly had to double the cooking time, was still pink, which I love, but not everyone does. That said, its a perfectly good recipe.

Yuliya.s's picture

Good recipe, did change it a little. Marinated as instructed for 4 hours but added some extra Worcestershire sauce which was a nice touch. Also put the lamb in for 30minutes, covered in foil which made the meat a lot softer then cut it up into chops and put it on the griddle pan for 2 min on each side - result tender meat and crispy on the outside, I boyfriend loved it! Will definitely make again even though I kind of made it up on the way!

wenvoeguy's picture

This is a lousy recipe and it is high time it was removed from this quality website. I followed the instructions and for a small rack - after ten minutes - it was raw. Highly disappointing -
Null points!

sushi_x_bebe's picture

It happened to me the first time as well, but then i realise that if u leave the lamb out and wait till it's room temperature then put in the oven it cooks fine.

Harry Barlow's picture

Spent £13 on a lovely rack of lamb. Instead of eating it I'm sending this email. It was raw after 12 minutes so still in the oven while everything else on the table. Hopeless. Change this recipe.

SquishyChef's picture

Planned my dinner around cooking the lamb for 10 mins! Obviously the meat was still raw. Should have thought more about it, 10 mins made no sense. Had to cut in 2 and stick back in. Vegetables were ruined

ciarabroe's picture

Lamb was amazing but needed about 24 min in the oven to be medium rare that's after searing and cooking from room temperature. Served with creamy mash and roast veg

leo_byrne's picture

just wondering if anyone has some good tips on what best to serve it with im not really sure how the chickpea stew would go down with my family ( not very adventurous with their food lol ) maybe just a nice mash with veg and sauce/ gravy

willibobs26's picture

Loved this recipie. So easy to do. One of the easiest dinner parties to cook ever. Took the meat out an hour before, sealed then put in the oven when guests arrived whilst we had our starters... Simples....

purplemoo92's picture

cooked for 25 mins and was still lovely and pink, everyone enjoyed it! Made a lovely port jus to go with it :)

anneli_hegarty's picture

Lovely recipe - though also needed to cook for 25 mins - even though lamb was at room temp. Delicious, and will cook again.

kate_doherty's picture

Eek, have forgotten how to do star ratings. It's been a while! My last rack of lamb rating would have been 4 stars...

kate_doherty's picture

OK, first ever attempt cooking lamb rack! Based on comments above I gave it 18 mins, and it was still bleeding. After five further mins it was still very pink, and delightfully rare. 10 minutes? Sounds like freshly killed to me!! Didn’t quite marinade it for four hrs but with a chunk of garlic and more than a handful or rosemary and a total of 23 mins cooking, it was absolutely, utterly delicious when served. And it was actually really easy to do! Will definitely do again and maybe wow guests rather than just hubby

wendybea's picture

Can anyone tell me where the chick pea stew recipe is? And yes, 10 minutes is for raw.

markbwebber's picture

Having taken advice from the reviews, I cooked the lamb for 14 minutes from room temperature, and allowed to rest for another 10 minutes - absolutely perfect for rare to medium. I was afraid that marinating for more than a few hours would be too much and overpower the tender sweet meat, but I found 6 - 8 hours is great. Dinner guests where exceedingly impressed (as was I). It's now become my signature main course. Note: ensure the racks are well trimmed and as lean as possible.

byghan's picture

I agree that the cooking time is not sufficient. I like rare lamb but found that 10 minutes was not enough - after 15 minutes it was still very rare and moist. Quite delicious.
I made a small amount of jus with the bits in the roasting dish and a little wine and some redcurrent jelly. Excellent

paris7th's picture

Meat was at room temp & I set the oven timer for 10 mins. Didn't hear the beep so think the meat was in for 15 minutes - perfectly cooked & delicious! Served the lamb with the chickpea stew (mentioned at the end of the recipe) & everyone loved it!


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