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Rosemary Roasted Rack Of Lamb


Quick and easy

Quick and easy


Prep Time:

15 minutes

Cook Time:

30 minutes


2 - 3 servings


1  teaspoon  kosher salt

1 1/2   teaspoons  coarse ground black pepper

1 1/2  tablespoons  minced garlic

3   tablespoons  fresh rosemary leaves, chopped

Rosemary Rub:

1 1/4 to 1 1/2  pound  H-E-B Natural Lamb Rib Rack, 8 ribs trimmed of fat and frenched

*  olive oil


Heat oven to 425°F.

Remove rosemary leaves from stems and chop. Mince garlic and add to rosemary; stir in pepper and salt.

Trim lamb of surface fat. Rub with oil. Press rosemary mixture onto all sides until well coated.

Place lamb bone-side down on a roasting rack on a baking sheet.

Roast lamb in center of oven 25 to 35 minutes until a meat thermometer inserted in the center of the thickest part reads 135°F for Medium-Rare doneness.

Remove lamb from oven and let stand 5 to 10 minutes before carving. Cut lamb between ribs into chops and serve 2 to 3 chops per person.
Nutritional Information
No Nutritional Information Available

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