Rosemary Rack of Lamb


Rosemary Garlic Rack of Lamb


Making a beautiful rack of lamb can be downright intimidating.  At first glance, it appears to be an endeavor of some kind to have an edible finished product.  But I am here to tell you to throw all those preconceived notions aside.  This beauty is made in three simple steps.  The results are phenomenal (and when you get compliments you can still pretend you spent all day in the kitchen).  Although cook time is about an hour, hands-on prep is only 15 minutes.


  • 1 rack of lamb (I made two here, which simply means cook a tad longer and use a bigger pot)
  • 6 medium golden potatoes, quartered
  • 3 sprigs of rosemary, removed from stem and finely chopped
  • 1 head garlic, chopped finely
  • sea salt and black pepper, to taste
  • red wine (optional – I used the same Pinot Noir that I served with the dinner)
  • extra virgin olive oil



Step 1 – Sear the Rack of Lamb:  Add olive oil to large pot (I use a dutch oven from Le Crueset) and put on medium high heat to warm.  Place rack of lamb on platter so bones face down (see below photo) and sprinkle generously with rosemary, garlic, salt, and pepper.  Place seasoning side down in the pot and allow to sear for five minutes.  Do not cover and do not disturb the meat.  This will allow it to get a nice crust and seal in the moisture of the meat so that it is nice and juicy.  While bottom side is searing, sprinkle same seasoning mixture on the side facing up.  At the end of five minutes, flip the lamb over and allow the other side to sear.  This side should take less time – three minutes should do it.  Remove the lamb from the pot (its ok if some of the seasoning fell off and remains in the pot).


Step 2 – Add Potatoes:  While the lamb is searing, quarter the potatoes.  Once lamb is seared and removed, add the potatoes to the empty pot.  Deglaze with the red wine (or red wine vinegar or a little bit of chicken stock – I prefer a red wine, but this is up to you).  Season the potatoes with salt, pepper, and garlic.  Place lamb back into the pot on top of the potatoes (without disturbing them) with the bones pointing down (see photo).  Cover.  Lower heat to medium.


{While deglazing, don’t forget to pour yourself a ‘chef’s glass’ of red wine to enjoy while cooking!}



Step 3 – Wait:  Allow lamb to cook for about 30-45 minutes or until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare.  Remove meat and potatoes from the pot and allow to rest for 15 minutes.  Then serve!



Bon a petit!






This entry was posted in Dinner.

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