- 7 hours ago
- 2 min read
Rack of lamb is the most-requested birthday or other special-occasion dish around here. The rest of the meal typically includes crispy roasted potatoes and a green vegetable of some sort (often asparagus), with the dessert almost always being flourless chocolate cake. This lamb is more impressive and delicious than the skills required to make it would lead you to believe. And, good news -- you can prep this in advance (even the day before!) and cook it later.
I almost exclusively buy my racks of lamb at Costco because the quality is excellent and the price is more wallet-friendly. Their racks typically yield about 8 small lamb chops, which I usually serve in sets of two (see picture above). I prefer Australian or New Zealand lamb (which Costco sells) over American lamb, as I find the flavor to be less assertive/ gamey and the meat is typically less fatty. If folks are hungry, I assume 1 rack serves two people, so I often double the recipe -- and roast both racks of lamb together on one sheet pan.
There's no real trick to making this -- you just need to be willing to mince some fresh garlic (you could use a garlic press or a zester if you prefer) and rosemary, and let the lamb chops rest for at least 5 minutes before cutting them (which is the hardest part for me, lol!). This is NOT the time to use jarred, tubed (yes, I've seen this!), or frozen garlic, or dried rosemary. Trust me.
Give this recipe a try if you are a lamb lover, or want to make a lamb lover EXTREMELY happy.