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.
Lamb is my favorite meat, and this simple rack of lamb recipe beautifully highlights its rich, bold flavor. I enjoy all cuts of lamb, 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 to make. I love bringing the lamb to the table in all its glory and returning it to the kitchen to carve it.
You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- 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. I prefer garlic powder to fresh minced garlic in this recipe because it better coats the meat.
- 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.
Rack of Lamb 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 rack on the prepared baking sheet, fat side up. Score the fat by making small shallow slits in the fat.
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 come to room temperature.
Preheat the oven to 425°F. Roast the lamb in the preheated 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.
This rest time allows the juices to settle and redistribute and prevents them from gushing out as soon as you cut into the meat.
Turn the rack upside down, locate where the bones are, and carefully cut between them using a sharp chef's knife. As long as your knife is freshly sharpened, this should be easy to do.
This term simply means that the rack is cut so that the rib bones are exposed. The butcher cuts off the fat and meat that cover the bones to achieve this.
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.
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.
Anything goes with this recipe. It's a truly versatile entree. But since I roast the lamb in a 425°F oven, I like to serve it with side dishes that I can cook in the same oven. So I often serve it with any of the following sides:
The leftovers can be stored in the fridge in an airtight container for 3-4 days. To avoid drying out, they should be reheated gently, covered, in the microwave at 50% power.
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.
You can also freeze the leftovers in freezer bags for up to three months.
More Lamb Recipes
Roasted Rack of Lamb
- 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 your 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 where the bones are, and carefully cut between them using a sharp chef's knife.
- Serve immediately.
- 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.
- 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.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power to avoid drying them out.
Add Your Own Notes
Nutrition per Serving
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