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Sometimes I simply don't have the time (or desire) to put together a decorative Easter table-scape. Who really does, right? Which is why I always choose a savory showstopper to pull double-duty as the main event and the only table-scape supply I need: a roasted rack of lamb. If this is your first time handling lamb, it might seem intimidating, but trust me—it’s really simple to master and features a garlicky, herby marinade that only requires a few things you likely already have on hand. Plus, it's essentially impossible to mess up, since racks of lamb (especially if they come "unfrenched") are a relatively fatty cut, staying tender and juicy as it roasts in the oven. With just a few tips, you’ll have a tender, flavorful rack of lamb ready to steal the show at your Easter celebration.
What People Are Saying:
“I've made this a few times and it's always DELISH! I don't have a processor so I just chop up the ingredients real good. My sides are little roasted potatoes and Brussels sprouts with bacon.” - Gerri3910
“It was delicious! I do not like rare lamb so I suggest cooking it for 35 to 40 minutes. It was still pink and juicy. I also put the marinade paste on 8 hours ahead of cooking. It really permeated the meat. Thanks for a wonderful recipe.” - law109
First, we’ll make the garlic-herb paste, which adds a huge amount of flavor without a ton of work (or time). Pulse the olive oil, garlic, and fresh herbs in a food processor (or blender). Place the lamb rack on a large rimmed baking sheet and season it all over with salt and pepper. Next, coat the top side of the rack with the herb rub and allow the lamb to sit at room temperature for 1 hour. If you've got extra time, you can also place the lamb in the refrigerator and let it marinate overnight as well.
Meanwhile, preheat your oven to 450°. Roast the rack of lamb for 20 minutes for medium-rare (the lamb should register 125° when using a thermometer; the temperature will rise once removed from the oven and rested). If not at 125°, roast for another 5 minutes.
Once the roast reaches that ideal internal temperature, remove the lamb from the oven and tent it with foil.
Allow the lamb to rest 15 minutes before carving into chops.
To serve, sprinkle the chops with parsley and a squeeze of lemon.
Full list of ingredients and directions can be found in the recipe below.
You might be wondering what sides pair well with lamb. As you’ll find out, the sky's the limit. Roasted veggies are always a good choice, especially roasted asparagus. Risotto—say, our mushroom risotto—tastes particularly good alongside lamb, though grain salads, like farro salad, are a great alternative. A simple spinach salad + Greek lemon potatoes would also an amazing duo. And if you’re specifically looking to complete your Easter spread, check out our favorite Easter sides—any would pair perfectly with this main.
Once cooked, the lamb will keep in an airtight container in the fridge for 3 to 4 days.
garlic cloves
fresh rosemary
fresh thyme
kosher salt, plus more
extra-virgin olive oil
(8-rib) frenched racks of lamb (about 1 1/4 lb. each)
Freshly ground black pepper
Finely chopped fresh parsley and lemon wedges, for serving
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