Roasted Rack of Lamb: Delicious Browned Fat & Juicy Meat!

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Tender, succulent, and flavorful, this roasted rack of lamb comes out reliably perfect every time. The high-heat oven produces crispy fat and juicy meat, and the seasonings - olive oil, garlic, rosemary, and thyme - are delicious.

Roasted rack of lamb is topped with chopped parsley and served on a white plate.

This simple rack of lamb recipe beautifully highlights the lamb's rich flavor. I enjoy all lamb cuts, but the rack is especially delicious, with its tender meat and hot, crispy fat. This recipe is the perfect entree for a holiday or entertaining because it's delicious, elegant, and easy. I love bringing the lamb to the table in all its glory and returning it to the kitchen to carve it.

Ingredients

Here's an overview of the ingredients needed for this recipe. The exact measurements are included in the recipe card below.

Frenched rack of lamb: I get it at Whole Foods. "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.
Olive oil spray: By far my favorite oil to cook with, and it goes well with lamb. Extra-virgin olive oil should be OK to use even at high temperatures, but you can use avocado oil if you wish.
To season: In addition to salt and pepper, I use garlic powder, dried rosemary, and dried thyme.

Variations

Instead of spraying the lamb with olive oil, you can brush it with melted butter or ghee. Both options are delicious!
You can vary the spices you use. Good options I tried and liked include onion powder, ground cumin, and paprika. You can add a teaspoon of each additional spice.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

An hour before you start cooking, line a rimmed baking sheet with foil and spray it with olive oil spray. Place the lamb on the prepared baking sheet, fat side up. Score the fat by making small shallow slits in the fat.

Spray both sides of 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 about 25 minutes, until an instant-read thermometer reads 135°F (medium-rare). Transfer the lamb to a cutting board, cover it with foil, and allow it 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 thirs 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 Tip

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 resting time allows the juices to settle and redistribute, preventing them from gushing out as soon as you cut into the meat.

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.

Should I sear the lamb before roasting it?

There's no need to do that. While searing would nicely brown the meat, especially the fat, the same result is achieved when cooking the lamb in a hot oven. The fat comes out wonderfully browned and crispy.

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.

Can I use fresh garlic?

You can use minced fresh garlic, but I prefer garlic powder because it coats the meat more evenly.

Serving Suggestions

Anything goes with this recipe. It's a truly versatile entree. However, 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:

Storing Leftovers

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 leftovers in freezer bags for up to three months. Because the leftovers keep so well, I often double the recipe and make two of them - one for serving right away and the other for tasty lunches during the week.

Sliced roasted rack of lamb topped with chopped parsley.

Recipe Card

5 from 27 votes

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Roasted Rack of Lamb

Tender, succulent and flavorful, this roasted rack of lamb comes out reliably perfect 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 and spray 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.
Liberally spray 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.
"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 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

Variations

Instructions

Recipe Tip

Recipe FAQs

Serving Suggestions

Storing Leftovers

Recipe Card