Roast rack of lamb with rosemary

Roast rack of lamb with rosemary

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(15 ratings)

Prep: 50 mins - 1 hr 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 1 year old; between 1 and 2 years old you will find it sold as…

  • 4 garlic cloves, 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, 17-20 minutes for medium and 25 minutes for well-done. To test the lamb stick a skewer or the point of a knife into the centre of the meat, leave it for 30 seconds and then test it against the inside of your wrist, it should feel hot. If it still feels cold then keep cooking the lamb as it will still be raw in the centre. Test again after 5 mins.

  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, questions and tips

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Neil Russell-Bates's picture
Neil Russell-Bates
22nd Dec, 2019
Most confusing. I decided to follow the advice of some of those commenting and left the rack in longer than the recipe suggested and missed out on the nice pink lamb i had been hoping for. I would suggest going for the timing suggested by the recipe, but having some flexibility so you can check the "pinkness" and leave in longer if you need to. Two ovens would be ideal.
30th Jun, 2017
Tried this several times and judging by other recipes elsewhere, the cooking guidance should be "per 100g". (Racks of lamb can vary in weight quite a bit.) Then it works beautifully!!
2nd Dec, 2016
Forgot to look at the previous comments and did not realise the cooking times were way out. 15 minutes still raw inside. Suggest if you want to cook this that you double the cooking times.
14th Dec, 2015
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.
10th Apr, 2015
Agree that cooking times are way out. Would add another hour. Still delicious! The chickpea stew did compliment this dish.
25th Jan, 2014
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.
24th Dec, 2013
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!
1st Dec, 2013
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!
22nd Dec, 2013
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
16th Nov, 2013
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.


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