Indulge in the rich flavors of French cuisine with our classic recipe for a succulent roasted rack of lamb, perfectly infused with the aromatic herbs of thyme and rosemary. This exquisite dish not only promises to tantalize your taste buds but also serves as a stunning centerpiece for any dining occasion. Master the art of roasting lamb to tender perfection with our step-by-step guide that ensures each cut is juicy, flavorful, and cooked to your desired preference. Whether you’re hosting a sophisticated dinner party or looking for a special meal to enjoy with family, our roasted rack of lamb recipe, complete with tips and tricks for achieving that golden crust, is designed to impress. Elevate your culinary skills and prepare to savor a mouthwatering creation that’s as delightful to the palate as it is visually appealing.

Roasted Rack of Lamb with Thyme and Rosemary


  • 1 rack of lamb (about 7 to 8 ribs)
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh rosemary, chopped
  • Salt and freshly ground black pepper, to taste


  1. Preheat your oven to 400°F (200°C).
  2. Season the rack of lamb with salt and pepper generously.
  3. In a bowl, combine the olive oil, minced garlic, thyme, and rosemary.
  4. Rub the herb mixture all over the lamb, ensuring it’s well coated.
  5. Place the lamb rack bone-side down in a roasting pan.
  6. Roast in the preheated oven for about 20 to 25 minutes for medium-rare, or until it reaches your desired level of doneness.
  7. Remove from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring it’s moist and flavorful.
  8. Carve the rack between the bones and serve.

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