Garlic and Rosemary Lamb
Updated: Mar 15
We go together like garlic and rosemary on lamb. This recipe is great for a romantic date night or for a simple and satisfying meal. Jump to the recipe!
Are you planning to have a romantic dinner with your partner? Lamb is a great option! They are delicate, tender, juicy, and easy to make. Joe and I love making lamb, especially when it is a dinner with just the two of us. The preparation effort is minimal, the cooking time is short, and it pairs perfectly with red wine.
For this particular recipe, we typically like to use "lamb lollipops". The meat on a rack of lamb is so incredibly tender, you don't have to do much to it. Being that you don't want to overcook it, it is best to cook it from rare to medium. Since lamb lollipops are so small, they cook quickly. Be careful not to overcook or it will result in dry, not-so-tender meat. We suggest cooking with a meat thermometer handy, and cooking until the internal temperature reads 125°F for rare to 155°F for medium.
Now, let's get into side options for this dish. We personally pair the lamb with potato and veggies. Our go-to is garlic mashed potatoes (Japanese Sweet Potatoes for us nightshade-free folks), roasted or shingled sweet potatoes, and a veggie of your choosing.
While it is typically our date night-in or a celebratory dinner, this dish is also perfect for a busy weeknight or when we want to treat ourselves but are on a time crunch. We have also enjoyed this recipe for family dinner gatherings. Basically, this recipe ranges from being an elegant dinner for a couple to sitting down at the family table and watching my brother-in-law and me eat them like chicken wings. The choice of setting is all up to you.
Garlic and Rosemary Lamb
1 grass-fed Rack of Lamb, about 1 pound
5 cloves of garlic, minced
2 tablespoon rosemary, minced
1 tablespoon thyme
2 teaspoon sea salt
¼ teaspoon pepper
¼ cup olive oil
In a small bowl, combine the garlic, rosemary, thyme, salt, pepper, and half the olive oil. Coat the lamb with the marinade mixture, massaging it into the meat, making sure to get both sides.
Place the marinated lamb in a shallow dish with a cover or Ziploc bag and place in the refrigerator for as little as 1 hour or up to 24 hours.
When ready to cook, heat the remaining olive oil in a skillet over medium-high heat. When the oil is hot, place the chops in and sear for about 1 minute or less on each side if you are looking for a rare or medium rare cook. Check with a meat thermometer that the internal temperature is reading your desired cook before removing.
Cover the lamb and let them rest for 3 to 5 minutes before serving.