Roasted Rack of Lamb with Rosemary, Red Potatoes, and Grilled Squash

I made this as a birthday meal for my husband after he came home late from work. I had never made rack of lamb in the oven before, and it was surprisingly easy. The recipe calls for reducing the heat to 300F and baking for 7-15 minutes for medium rare, but after 15 minutes it was still too rare. I increased the heat to 400F and left it in there for 10 more minutes and it still came out pretty rare.

I got this recipe from Simply Recipes, one of my favorite cooking blogs.


  • 1 Frenched lamb rib rack (ours had 8 ribs)–it should weight between 1/5 to 2 pounds
  • 2 tsp. chopped fresh rosemary
  • 1 tsp. chopped fresh thyme
  • 2 minced gloves of garlic
  • Salt and pepper to taste
  • Mint jelly (this was my addition)
  • 2 tbsp, olive oil


  • Rub the rib rack with rosemary, thyme, garlic, and pepper. Place the rack in a plastic bag and pour in the olive oil. Seal the bag and shake it so that the oil coats the rack. Let the lamb sit on the counter until it reaches room temperature.
  • Preheat oven to 400F. Make sure the rack is in the middle of the oven. Remove the lamb from the plastic bag. Cut shallow slices in the fat an inch apart and sprinkle them with salt and pepper. Place the lamb bone side down/fat side up on a roasting pan (sprayed with Pam).
    Roast at 400 for 7 minutes. Lower the heat to 300F, and roast for 7-15 more minutes for medium rare.

How to tell if it is cooked enough:

When inserted into the thick part of the meat, the thermometer will read 125F for rare and 135 for medium rare. Remove from the oven, cover, and let rest for 5-10 minutes.


Rack of lamb

For the potatoes (courtesy of Food Network):

Wash and scrub 6-8 red potatoes. Slice them in half and then again so they form quarters about 1/2-inch thick. In a bowl, combine the potatoes, 1 tbsp each of olive oil and chopped fresh rosemary, 1/2 teaspoon salt and 1/4 teaspoon ground pepper and toss to coat. Roast at 400F for 25-30 minutes.

For the Squash:

Wash and scrub the squash. Slice into 1/2-inch thick rounds. Spray olive oil on (I use the Misto Spray Can) and sprinkle with salt, pepper, and garlic powder. On high heat, grill the squash for 4-5 minutes per side.



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