Rack of Lamb with Rosie's Garlic & Herb Marinade

From the Executive Kitchens at Stello Foods



  • Frenched* lamb rib racks with 7 to 8 ribs ea. (1 1/4 to 2 lbs. for each rack; feeds 2-3 people)
  • 1 (13 oz) Bottle Rosie's Garlic & Herb Marinade
  • 1/2 lb. sliced Mushroom, grilled


Marinade lamb overnight in refrigerator; let lambs rack(s) sit in the rub marinade as it comes to room temperature before cooking. 

Preheat oven to 450 degrees F, arrange the oven rack so that the lamb will be in the middle of the oven. Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart.

Place the lamb rack bone side down (fat side up) on the pan. Wrap the exposed ribs in a little foil so that they don't burn. Place the roast in the oven. Roast at 450 degrees F for 10 minutes, or until the surface of the roast is nicely browned, then lower the heat to 300 degrees F. Cook for 10-20 minutes longer (depending on the size of the lamb rack, and how rare or well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat reads 125 degrees F for rare or 135 degrees F for medium rare.

Remove from oven, cover with foil and let rest for 15 minutes. Cut lamb chops away from the rack by slicing between the bones. Top with grilled mushrooms. Serve 2-3 chops per person. 
Serves:  1 rack for approximately 2 to 3 people

Chef's Notes:

Typically you will buy a rack of lamb already "Frenched", or cut so that the rib bones are exposed. You can also ask you butcher to "french" them for you.