Everyone should know how to cook a rack of lamb. It’s a delicious and simple meal that can be easily made to serve guests, or simply made to serve your family. Unlike roasting a rack of pork, a rack of lamb is much less work and takes much less time. The key is to let your lamb marinate well in the seasonings before cooking. Once the lamb rack has marinated, simply roast in the oven for around thirty minutes, depending on the size of your rack. So you see, very simple!

Things You’ll Need

1 frenched rack of lamb (lamb with the bones exposed)
1/4 cup olive oil
1 tablespoon fresh rosemary
2 teaspoons fresh thyme
1/4 cup fresh parsley (optional)
6 to oiwhlndkm,hjkl8 cloves garlic (depending on your taste)
Large pinch of salt and pepper
Zest of 1 lemon
Roasting pan
Food processor (optional)
Step 1: Gather Your Ingredients
Pat the lamb dry with a paper towel and place it, meat side up, into a roasting pan or on a sheet pan with sides. Assemble your remaining ingredients.

Step 2: Make the Herb Marinade
Add the olive oil, rosemary, thyme, parsley, garlic and a large pinch of salt and pepper to the bowl of a food processor. Pulse the machine until the marinade resembles a thick pesto. Stir in the lemon zest.

Step 3: Marinate the Lamb
Season both sides of the lamb with salt and pepper. Then rub the herb mixture all over the meat side of the lamb. Let the lamb stand at room temperature for 1 hour.

Step 4: Preheat the oven
Preheat the oven to 450 degrees F and position a rack in the upper third of the oven.

Step 5: Roast the Lamb
Place the lamb on a rack in the upper third of the oven. Roast for 15 minutes. After fifteen minutes carefully flip the lamb and continue roasting for another 10 to 15 minutes — 10 minutes for medium rare, 15 minutes for medium.

Step 6: Allow the Lamb to Rest
Transfer the lamb to a carving board, let rest for 10 minutes before carving.

Step 7: Carve the Rack
Using a sharp knife, carve the meat in between the rib bones and serve!