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Roasted Rack of Lamb | Olive Oil Jus


Serves 8



  • 2 racks of lamb, 1 1/2 to 1 3/4 lbs. each, trimmed

  • 1 bunch morel mushrooms, baby carrots and aparagus 

  • 1 small clove garlic, peeled and minced

  • 2 tbsp. kosher salt

  • 1/3 cup loosely packed fresh rosemary leaves

  • 1/2 tsp. freshly ground black pepper

  • 2 tsp. extra-virgin olive oil fresh rosemary, thyme, or lavender sprigs



  • Prepare the rack of lamb at least 1 hour (or up to 4 hours) before cooking.

  • Chop together the garlic, salt, rosemary, and pepper to make a coarse rub. Rub the racks with the mixture, over, and set aside. (If you are not going to cook them within 2 hours, refrigerate, bring to room temperature an hour before cooking.)

  • Cook vegetables and season to taste.

  • Preheat oven to 425°F for medium rare (the temperature will rise about 10° when the lamb is out of the oven.)

  • Transfer the rack to a carving board. Let rest for 10 minutes.

  • Slice between the ribs to separate the chops for serving.

  • Garnish with the fresh herb sprigs.



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