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Prosciutto Wrapped Rack of Lamb – Recipe

This elegant dish is wonderful for the holidays!

Rack of lamb is an elegant dish that is wonderful served for the holidays. I love to wrap lamb in prosciutto because it adds so much flavor and seals in all the juices. I serve lamb very rare and typically only roast it for 10-12 minutes (see cooking times and temperatures below to cook to your liking)! Serve lamb with a Chianti Classico and my favorite ricotta mashed potatoes for a delicious meal!


  • 1 or more (7 bone) rack of lamb, trimmed and frenched
  • 1/4 lb prosciutto per rack
  • 2 garlic cloves, minced per rack
  • Kosher salt as needed
  • Rosemary as needed
  • Olive oil as needed


  1. Marinate each rack in a container with olive oil, garlic, and rosemary for at least two hours or overnight in the refrigerator. 
  2. Remove and allow the rack to come to room temperature by letting it sit out for 1-2 hours before cooking. This will help the lamb cook evenly, it will not go bad.
  3. Preheat oven to 450 F.
  4. Sprinkle rack(s) evenly with salt. 
  5. Lay strips of prosciutto across each rack as shown in the photo. 
  6. Place the rack(s) bone side down in an oiled roasting pan. Wrap any exposed bones in aluminum foil to prevent burning.
  7. Roast in the oven for 10-20 minutes depending on how rare you like the meat. Use a meat thermometer after 10 minutes to check the temperature. Note: Temperature for bloody rare: 115 F. Rare: 125 F. Medium rare: 130 F. Medium: 140 F. Well done: Don’t bother making this!
  8. Remove from the oven and sprinkle with rosemary. Let rest 5-10 minutes before carving. Serve 2-3 chops per person.
  9. Enjoy with Chianti Classico and ricotta mashed potatoes (recipe here).

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