Tender, succulent and flavorful, this easy oven-roasted rack of lamb recipe comes out reliably perfect every time. Crispy fat, juicy meat – it’s wonderful!
This recipe is so easy, yet so elegant. It’s the perfect holiday/company entree because it’s so delicious and impressive, yet so very easy to make.
Tender, nutritious, succulent and flavorful, lamb is my favorite meat, and this simple preparation of rack of lamb beautifully highlights its rich, earthy flavor. Lamb ribs are especially delicious, with their tender meat and hot, crispy fat.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty main dish (the exact measurements are listed in the recipe card below):
- Fresh rack of lamb.
- Olive oil spray.
- Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use.
- Spices: garlic powder, dried rosemary, and dried thyme.
How to make a roasted rack of lamb
It’s a ridiculously easy recipe! Scroll down to the recipe card for detailed instructions. But here are the basics:
- You season the meat with olive oil and spices.
- Then roast it for 25 minutes.
- Let it rest, then cut into individual ribs. That’s it!
The only somewhat difficult part of this recipe is carving the individual ribs. But with some patience and a sharp chef’s knife, it’s totally doable. Simply turn the rack upside down, locate where the bones are, and carefully cut between them.
What side dishes go with a roasted rack of lamb?
Truly anything goes. It’s a very versatile main course. Since I roast the meat in a 425°F oven, I do like to serve it with side dishes that I can make in the same oven. So I often serve it with any of the following sides:
What about leftovers?
If you have leftovers, you can keep them in the fridge, in an airtight container, for 3-4 days. Reheat them very gently, covered, in a 50% microwave to avoid drying them out.
You can also freeze the leftovers in freezer bags. And do keep the bones for yummy, nourishing bone broth!
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Roasted Rack of Lamb
- 1 rack of lamb, Frenched (cut so that the rib bones are exposed), 1 1/2 lb, 8 ribs
- Olive oil spray
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 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 rack of 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 with the salt, pepper, garlic powder, rosemary and thyme. Allow the seasoned rack of lamb to come to room temperature.
- 20 minutes before you plan on roasting the lamb, preheat the oven to 425 degrees F.
- Roast the rack of lamb in the preheated oven until an instant-read thermometer inserted into the thickets part of the meat (and not touching the bone) reads 135 degrees F (medium-rare), about 25 minutes.
- Remove the roasted rack of lamb from the oven. Transfer to a cutting board. Cover with foil and allow to rest for 10 minutes.
- Using a sharp chef’s knife, cut into individual lamb ribs by slicing between the bones. Serve immediately.