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Rosemary-Balsamic Roast Rack of Lamb

Rosemary-Balsamic Roast Rack of Lamb

Prep time 10 minutes
Cook time 30 minutes
Ready in 50 minutes
Makes 4 servings


  • 2 sprigs rosemary
  • 1 lb rack of lamb
  • 1 tablespoon olive oil
  • 4 tablespoon balsamic vinegar


1. Preheat the oven to 400°F.
2. Cut the rosemary into 1-inch pieces. Season the lamb with salt (in moderation) and pepper. Using a sharp knife, make small, 1-inch cuts in the meat and insert pieces of rosemary. Drizzle the meat with oil and 1 tablespoon vinegar.
3. Place in a baking dish and roast for 30 minutes, basting the lamb every 8-10 minutes with 1 tablespoon vinegar. Remove when an instant read thermometer inserted in the thickest part of the meat reads 145°F for medium rare. Let rest, loosely covered with foil, 10 minutes.


Per serving: 680 calories, 62g fat, 26g saturated fat, 129mg cholesterol, 99mg sodium, 3g carbohydrate, 1g fiber, 2g sugar, 25g protein