The Secret to Perfectly Juicy Rack of Lamb Every Time

Name: Roasted Rack of Lamb
Prep time: 70 min
Cook time: 30 min
Total time: 110 min
Ingredients: 1 rack of lamb (Frenched, 1 1/2 pound, 8 ribs); Olive oil spray; 1 teaspoon Diamond Crystal kosher salt; 1/4 teaspoon black pepper (freshly ground); 1 teaspoon garlic powder; 1/2 teaspoon dried rosemary; 1/4 teaspoon dried thyme

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Tender, juicy, and full of flavor, this roasted rack of lamb turns out perfectly every time. A quick roast in a hot oven keeps the meat succulent, while olive oil, garlic, rosemary, and thyme infuse it with wonderful flavor.

A roasted rack of lamb on a parchment-lined baking sheet.

This easy rack of lamb recipe highlights the rich, distinctive flavor of lamb. I love all cuts - leg of lamb and lamb steaks included - but the rack stands out for its exceptionally tender meat and flavorful fat. This recipe is the perfect entree for a holiday or entertaining because it's flavorful, elegant, and easy. I love bringing the lamb to the table in all its glory before carving it.

Ingredients and Variations

The ingredients needed for roasting a rack of lamb.

See the recipe card for exact measurements. Here are my comments on the ingredients.

Frenched rack of lamb: I usually get it at Whole Foods. It's also available in many supermarkets, usually in a convenient vacuum pack.
Olive oil spray: By far my favorite oil to cook with, and it pairs beautifully with lamb. However, instead of coating the lamb with olive oil, you can brush it with melted butter or ghee.
To season: In addition to salt and pepper, I use garlic powder, dried rosemary, and dried thyme. While you can use minced fresh garlic, I prefer garlic powder because it coats the lamb more evenly. Other seasonings that pair well with lamb are ground cumin and dried oregano. You can add ½ teaspoon of each.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Place the lamb on a baking sheet, fat side up. Score the fat by making small, shallow slits.

Coat the lamb with olive oil and sprinkle it with the seasonings. Allow it to come to room temperature, then roast it in a preheated 425°F oven for 25-30 minutes. Transfer to a cutting board, cover with foil, and allow to rest for 10 minutes.

Using a sharp chef's knife, cut the rack into individual ribs by slicing between the bones. Serve immediately.

The rack of lamb was cut into individual ribs and is served on a plate.

My grandson Damon and I love it soo much. This is our third time making it. So easy to make and so flavorful. Thanks for the recipe. Damon said your recipes are cool.
Sara
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Recipe Tips

As with most cuts of meat, including ribeye roast, tenderloin roast, and tri-tip roast, it's important to let the lamb rest for 10-15 minutes after removing it from the oven. This rest time allows the juices to settle and redistribute, preventing them from gushing out as soon as you cut into the meat.
There's no need to sear the lamb before roasting. While searing would nicely brown the meat, especially the fat, the same result is achieved when cooking the lamb in a hot oven.
Cutting shallow slits in the fat helps prevent the rack from curling as it roasts by allowing the fat to render evenly, and promotes more uniform cooking by letting heat penetrate the meat. The slits also allow seasonings to seep deeper into the lamb, enhancing its flavor, and help the fat brown and crisp, creating a golden, flavorful crust. It's important to keep the cuts shallow - just through the fat and not into the meat - to maintain juiciness.

Recipe FAQs

How do you carve a rack of lamb?

Turn the rack upside down, locate the bones, and carefully cut between them using a sharp chef's knife, as shown in the photo below. As long as your knife is freshly sharpened, this should be easy to do.

What temperature should lamb be cooked to?

According to the USDA, it should be cooked to medium - an internal temperature of 145ºF with a 3-minute rest period. I prefer it medium-rare, but that's a personal choice.

What is a "Frenched"?

"Frenched" means that the excess meat, fat, and cartilage were removed from the bones to expose them and make the rack appear neater and more elegant.

Can I double the recipe?

Yes! In fact, because the leftovers keep so well, I often double the recipe and roast two racks, as shown in the photo below - one for serving immediately and the other for tasty leftovers during the week.

Serving Suggestions

Since I roast the lamb in a 425°F oven, I like to serve it with side dishes I can cook in the same oven. So I often serve it with any of the following:

The photo below shows a recent meal in which I served the lamb with roasted pumpkin and roasted radishes.

Two lamb ribs from a rack of lamb are served with roasted pumpkin and radishes.

It's also good with salads, including arugula salad, spinach salad, Caesar salad, or the simple salad shown below that includes lettuce, tomatoes, and blue cheese dressing.

Two ribs that were cut from a roasted rack of lamb are served with a salad.

Storing and Using the Leftovers

The leftovers can be stored in an airtight container in the fridge (as shown in the photo below) for 3-4 days. To avoid drying them, reheat them covered in the microwave at 50% power. You can also freeze the cooled leftovers in freezer bags for up to three months.

Ribs cut from a roasted rack of lamb are kept in a glass food storage container.

For a truly effortless meal, I like to serve the leftovers with fresh-cut veggies, pickles, and Dijon mustard, as shown in the image below.

Rack of lamb leftovers are served with tomatoes, cucumber pickles, and mustard.

Recipe Card

5 from 27 votes

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Roasted Rack of Lamb

Tender, juicy, and full of flavor, this roasted rack of lamb turns out perfectly every time.

Prep Time1 10

Cook Time30

Rest time10

Total Time1 50

Course: Main Course

Cuisine: Greek

Servings: servings

Calories: 500kcal

Author: Vered DeLeeuw

Video

Ingredients

▢ 1 rack of lamb - Frenched, 1 ½ pound, 8 ribs
▢ Olive oil spray
▢ 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
▢ ¼ teaspoon black pepper - freshly ground
▢ 1 teaspoon garlic powder
▢ ½ teaspoon dried rosemary
▢ ¼ teaspoon dried thyme

Instructions

An hour before you start roasting the lamb, line a large, rimmed baking sheet with foil or parchment paper and coat it with olive oil spray.
Place the lamb on the prepared baking sheet, fat side up. Score the fat by making small, shallow slits 1 inch apart. Keep the cuts shallow - just through the fat and not into the meat - to maintain juiciness.
Liberally coat both sides of the lamb with olive oil and sprinkle it with salt, pepper, garlic powder, rosemary, and thyme. Allow the lamb to rest on the counter for about an hour and come to room temperature.
Preheat the oven to 425°F.
Roast the lamb in the preheated oven until an instant-read thermometer inserted into the thickest part (not touching the bone) reads 135°F (medium-rare), about 25 minutes.
Remove the lamb from the oven. Transfer it to a cutting board, cover it with foil, and let it rest for 10 minutes.
To cut the rack into individual ribs, turn it upside down, locate the bones, and carefully cut between them using a sharp chef's knife.
Serve immediately.

Notes

The USDA says we should cook roasts to an internal temperature of 145ºF with a three-minute rest time.
The nutrition info is from the USDA database.
There's no need to sear the lamb before roasting.
"Frenched" means the rack is cut so that the rib bones are exposed.
A small, 1-pound rack (like the one shown in the process shots and video) will need about 20 minutes in the oven to reach medium-rare doneness.
The leftovers can be stored in an airtight container in the fridge for 3-4 days. To avoid drying them, reheat them covered in the microwave at 50% power. You can also freeze the cooled leftovers in freezer bags for up to three months.

Nutrition per Serving

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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Roasted Rack of Lamb

Ingredients and Variations

Instructions

Recipe Tips

Recipe FAQs

Serving Suggestions

Storing and Using the Leftovers

Recipe Card