Garlic-Crusted Roast Rack of Lamb

When lamb is at the center of the dinner table — especially something as eye-catching as this roast rack of lamb — it makes the meal feel special. This lamb roast recipe is one of our favorite ways to prepare a rack of lamb because it's simple but has wonderfully complex flavors from the marinade. You simply rub the lamb with plenty of garlic, rosemary, olive oil, and salt before roasting it on high heat so the meat browns but remains medium-rare inside when it's done cooking. Feel free to add another minute or two to the roasting time if you prefer your lamb to be cooked more.

Notes from the Food & Wine Test Kitchen

Be sure to ask your butcher to "French" the racks, which means that all the excess meat, fat, and cartilage will be removed from the bones. You'll have a cleaner presentation after roasting the lamb, and the meat and fat that would have been otherwise left on the bones won't burn while roasting.

Since the seasoning in this lamb rack recipe is so simple, this dish pairs well with a range of sides, from risotto to green salads to roasted vegetables. Mix and match your sides to your preferences — a main course recipe this easy gives you time to think about everything else.

Suggested pairing

Rochford's preferred accompaniment is a bold, full-bodied Merlot.