Monday, June 3, 2019

Roasted Rack of Lamb and a Book Review #CooktheBooks

Tender, juicy rack of lamb rubbed with herbs and roasted to your desired temperature before being cut into chops for serving.  I like mine a little more on the rare side as you can see.  When serving guests I make two racks, one more rare and one more medium rare, to please every palate.

This roasted lamb was inspired by our Cook the Books selection this period......

Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by [Hamilton, Gabrielle]

Blood, Bones & Butter by Gabrielle Hamilton was chosen by  Simone of Briciole.  You have 2 months still to read this book and join in the fun.  You can learn more at the guidelines section of the website.

Cook the  Books is a fun group that gets together every other month after reading the assigned book.  We each create recipes inspired by the chosen book and then share them as well as our thoughts on the book that we read.


I had never heard of Gabrielle Hamilton before this memoir was assigned.  I loved her honesty and transparency throughout the book.  I enjoyed her writing style and I love the vision of her American restaurant based on the warmth and comfort she found in various places during her time in Europe.

There is TONS of food inspiration but the first is roasted lamb.  Her parents would roast a whole lamb once a year and have a huge party.  It is one of Gabrielle's fond memories of a childhood before her family was turned upside down and scattered.  Lamb is mentioned several more times in the book in different aspects.

Dinner doesn't get much easier than roasted rack of lamb.  Make a rub with olive oil, salt, pepper, garlic, more garlic, and rosemary.  Rub it over the racks and let them sit out for an hour to come to room temperature.  Then you simply place them in a hot oven until they reach your desired temperature.  Let them rest for 10 minutes before cutting them into chops.  Easy Peasy and Delicious!!

I have also linked up with Foodies Read.  Stop by and see what others are reading this month.

Roasted Rack of Lamb

Yield: 4-6 servings
prep time: 1 H & 5 Mcook time: 20 Mtotal time: 1 H & 25 M
Tender, juicy rack of lamb rubbed with herbs and roasted to your desired temperature before being cut into chops for serving.


  • 2 rack of lamb, french cut
  • 1/4 c. olive oil
  • 5 garlic cloves, minced
  • 1 stalk rosemary, leaves stripped and minced
  • Coarse salt and Fresh Cracked pepper, to taste


How to cook Roasted Rack of Lamb

  1. Combine the olive oil, garlic, rosemary, salt and pepper.  Rub over both side of the racks of lamb and place onto a baking sheet fat side up.  Let set at room temperature for 1 hour.
  2. Bake in a preheated 450* oven until desired temperature is reached. 15-20 minutes for medium rare.  Allow to rest for 10 minutes before slicing into chops and serving.
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#lamb, #rackoflamb, #lambchops, #garlic,
Entrees, Meat. Lamb
Created using The Recipes Generator


  1. I read this book over the holidays when we were in Denmark. But I plan to re-visit it before I decide on what to cook. Thanks for sharing this!

  2. A delicious meal for sure, and one of my favorites too. I haven't read the book yet, but looking forward to it.

  3. Replies
    1. I hope you enjoy it. If you are done with it before the end of August please share your thoughts and a recipe with the Cook the Books club.

  4. I also enjoyed the description of the big party that opens the book. Food brings people together. Great choice of recipe. Thank you for participating in this edition of Cook the Books. I am glad you enjoyed the book :)

  5. I haven’t had lamb in ages, love how rosemary goes so well with it!

  6. How delicious and a great portrayal of the book.

  7. I just knew someone would do lamb. Yours looks delicious and luscious. I thoroughly enjoyed parts of the book. Others, just meh. :)

  8. Goodness you are ambitious! I loved the part of the book where she described her dad's cookouts. A lot of it I didn't care for but read through till the end anywayt. Her tales of the family in Italy really rang true

    1. Yes, when reading a memoir I often have to remind myself that we are hearing only one side of the story.


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