Rosemary and Lemon Rack of Lamb with Herbed Couscous

Rosemary Lemon Rack of Lamb with Couscous is one of our favorite dinners. Bright lemon, fragrant rosemary and garlic enhance the natural richness of the lamb, while a quick couscous tossed with roasted zucchini, red onion, dill and feta rounds the meal out for a restaurant-quality dinner that’s simple enough for weeknights and elegant enough for Sunday gatherings.

Why I love this Rack of Lamb recipe

If you enjoy Mediterranean flavors, this recipe is hard to beat. Fresh rosemary, garlic and lemon deliver brightness that complements the lamb’s richness with minimal fuss. While lamb is delicious on its own, a short marinade elevates the flavor significantly. Serve the roasted rack with the suggested couscous, warm pita or a simple yogurt-dill sauce for an extra touch. The result is a balanced, flavorful meal that feels special without being complicated.

What is Frenched rack of Lamb?

A Frenched rack of lamb has the rib bones cleaned and exposed, with most of the excess fat removed from the bone area. It may still have a fat cap on top—this is normal and adds flavor during cooking. Many grocery stores sell racks already frenched; if you buy directly from a butcher you can request this. I prefer to roast the whole rack rather than cutting it into individual chops so it makes an attractive centerpiece.

When shopping, choose a meaty rack with minimal internal fat. An untrimmed rack will have more fat attached to the bones; semi-frenched has some trimming while fully frenched has the bones cleaned. Any remaining fat on top cooks down and helps with flavor.

Why this is the perfect Rosemary Lemon Marinade for Lamb

The marinade is simple: fresh rosemary, lemon, garlic, olive oil and a few pantry spices. It brightens the lamb and adds depth without overpowering the meat. I recommend marinating the rack for about 3–5 hours in the refrigerator. This blend works well for oven roasting or grilling, and it adapts nicely to other cuts—try it on leg steaks cut into chunks for skewers.

If you plan to make the couscous side, prepare it first; it holds well at room temperature and reheats quickly if you prefer it warm.

The perfect side dish: Couscous with Pan roasted Zucchini, onions, Dill and Feta

• 1 cup couscous (Moroccan variety, not the larger Israeli type)
• 1 tbsp olive oil, plus more if needed to toss
• 2 large zucchini, trimmed and sliced into 1/2-inch rounds
• 2 large slices red onion, sliced
• 2 tbsp fresh dill, chopped, plus extra for garnish
• Juice and zest of 1/2 lemon
• Pinch kosher salt and freshly ground black pepper
• Feta cheese, crumbled to taste

Cook the couscous according to package directions, then fluff and set aside. In a skillet, heat olive oil over medium heat and sauté the zucchini and onion until fork tender. Remove from heat and add the cooked couscous, dill, lemon zest, lemon juice, salt, pepper and a drizzle of olive oil if needed. Toss to combine, then top with crumbled feta and garnish with extra dill. Adjust seasoning to taste.

Ingredients and Prep for rack of lamb

• 1 rack of lamb (about 8 ribs, roughly 1½ lbs)
• 1 lemon (juice, zest and chopped flesh for the marinade)
• 4 garlic cloves, peeled and roughly chopped
• 4 sprigs fresh rosemary
• 1 tsp dried oregano
• Kosher salt and freshly ground black pepper
• 2 tbsp extra virgin olive oil
• Pinch of dried fennel seeds
• 1/2 tsp sweet paprika

How to Marinate Rack of Lamb

Remove the lamb from its packaging and pat dry. Season both sides with kosher salt, pepper and paprika. Combine lemon juice, chopped lemon, garlic, rosemary, fennel seeds, oregano and olive oil in a resealable bag or container. Add the rack, seal, and gently massage so the marinade coats the meat. Refrigerate for 3–5 hours to let the flavors develop.

How to cook rack of lamb

Preheat the oven to 425°F (220°C). Remove the lamb from the marinade and let it come to room temperature for about 20 minutes. Heat an oven-safe pan over medium heat and sear the rack 2–3 minutes per side until browned. Transfer the pan to the preheated oven and roast 15–20 minutes, then check the internal temperature for desired doneness. Rest the meat for 3–5 minutes before slicing between the ribs.

Note: fattier racks can cause the oven to smoke or flare—use your vent fan and monitor while roasting.

General cooking times for Rack of Lamb

Lamb continues to rise in temperature during resting, so remove it slightly earlier than your target. Use a quick-read thermometer for accuracy.

Medium-rare: remove at 135°F and rest 3–5 minutes (final temp ~145°F). Medium-well: remove at 150°F and rest (final ~160°F). Well done: remove at 160°F and rest (final ~170°F).

How to Grill Rosemary Lemon Rack Of Lamb

Preheat the grill to medium. Place the rack fat side down and sear about 1 minute, then turn and grill about 5 minutes per side, watching for flares. Rotate as needed to prevent flare-ups. Begin checking for doneness after about 10 minutes and add a couple of minutes per side if you prefer it more cooked. Rest 3–5 minutes, then slice and serve with the couscous.

Frequently asked questions

If you try this recipe, please share your feedback and rating—we appreciate hearing how it turned out for you.

All content and photographs ©Claudia’s Table and claudiastable.com

Rosemary Lemon Rack of Lamb with Couscous

Ana Coronado

April 4, 2023

Rosemary and lemon complement the rack of lamb beautifully. Paired with quick couscous and roasted zucchini, onions, dill and feta, you get a flavorful, elegant dinner.

5 from 4 votes

Print Recipe
Pin Recipe

Prep Time 15 mins

Cook Time 30 mins

Marinating time 3 hrs

Total Time 3 hrs 45 mins

Course Dinner

Cuisine American, Healthy, Mediterranean

Servings 3

Calories 719 kcal

Equipment

• oven safe pan or skillet

Ingredients

  

Couscous with roasted zucchini, onion, dill and feta

• 1 cup couscous, dried Moroccan variety
• 1 tbsp olive oil + more if needed to toss
• 2 whole zucchini, sliced
• 2 slices red onion
• 2 tbsp fresh dill, chopped
• 1/2 whole lemon juice and zest
• pinch salt, kosher, and pepper
• 1/2 cup Feta cheese, crumbled

Rosemary Lemon Rack of Lamb

• 1 1/2 lbs rack of lamb about 8 ribs
• 1 whole lemon juiced and chopped
• 4 cloves garlic, fresh
• 2 tbsp olive oil
• 4 sprigs rosemary
• 1 tsp oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• pinch fennel seeds

Instructions

 

Rosemary Lemon Rack of Lamb marinade

• Pat the rack dry and season both sides with kosher salt, pepper and paprika.
• Combine lemon juice, chopped lemon, garlic, rosemary, fennel seeds, oregano and olive oil in a resealable bag or container, add the rack and turn to coat.
• Refrigerate 3–5 hours to let the flavors meld.

Couscous with roasted zucchini, onion, dill and feta

• Cook couscous according to package directions, fluff and set aside.
• Sauté zucchini and onion in olive oil over medium heat until tender, then remove from heat.
• Toss the cooked couscous with the sautéed vegetables, dill, lemon zest and juice, salt, pepper and a drizzle of olive oil. Top with feta and extra dill.

Oven roasting the Rack of Lamb

• Preheat oven to 425°F.
• Sear the rack in an oven-safe pan 2–3 minutes per side until lightly browned.
• Roast 15–20 minutes, then check the internal temperature for desired doneness (about 135°F for medium-rare before resting).
• Medium-rare: remove at 135°F and rest 3–5 minutes (final ≈145°F). Medium-well: remove at 150°F and rest (final ≈160°F). Well done: remove at 160°F and rest (final ≈170°F).
• Slice between the ribs and serve with the couscous and a garnish of fresh dill.

Notes

Grilling option: Preheat grill to medium. Sear the rack fat side down for about 1 minute, then grill about 5 minutes per side, rotating to avoid flare-ups. Start checking after 10 minutes and add extra time as needed. Rest 3–5 minutes before slicing.

Nutrition

Calories: 719 kcal

Nutritional information is calculated online and should be used as a guide.

Keyword couscous, Grilling, how to cook rack of lamb, lamb marinade, Mediterranean, rack of lamb, Rosemary

All content and photographs ©Claudia’s Table and claudiastable.com

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