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
- Marinate each rack in a container with olive oil, garlic, and rosemary for at least two hours or overnight in the refrigerator.
- 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.
- Preheat oven to 450 F.
- Sprinkle rack(s) evenly with salt.
- Lay strips of prosciutto across each rack as shown in the photo.
- Place the rack(s) bone side down in an oiled roasting pan. Wrap any exposed bones in aluminum foil to prevent burning.
- 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!
- Remove from the oven and sprinkle with rosemary. Let rest 5-10 minutes before carving. Serve 2-3 chops per person.
- Enjoy with Chianti Classico and ricotta mashed potatoes (recipe here).