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    Home » Meat Recipes » Roasted Rack of Lamb

    Roasted Rack of Lamb

    Last updated: May 4, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Jump to Video Print Recipe

    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 wonderful.

    Roasted rack of lamb, sliced, served on a white plate.

    This recipe is so easy, yet so elegant. It's the perfect entree for a holiday or for entertaining because it's so delicious and impressive, yet so very simple to make.

    I love bringing the lamb out to the table in all its glory, then taking it back to the kitchen to carve it.

    Lamb is my favorite meat, and this simple 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.

    Jump to:
    • Ingredients
    • Variations
    • Instructions
    • Expert Tip
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Lamb Recipes
    • Recipe Card

    Ingredients

    You'll only need a few simple ingredients to make this tasty entree. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    • Rack of lamb: I get it either at the supermarket or at Whole Foods. I never had trouble finding it in either of these places.
    • Olive oil spray: By far my favorite oil to cook with, and it goes really well with lamb. However, if you'd rather use an oil with a higher smoke point, avocado oil is another good option.
    • To season: In addition to salt and pepper, I like to use garlic powder, dried rosemary, and dried thyme. I prefer garlic powder to fresh minced garlic in this recipe because I feel it better coats the meat.
    The ingredients needed for roasting a rack of lamb.

    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 that I tried and liked include onion powder, ground cumin, and paprika.

    Instructions

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

    • An hour before you start cooking, line a rimmed baking sheet with foil and spray it with olive oil spray. 
    • Place the meat on the prepared baking sheet, fat side up. Score the fat by making small shallow slits in the fat. (Photo 1).
    • Liberally spray both sides of the lamb with olive oil and sprinkle it with salt, pepper, garlic powder, rosemary, and thyme. Allow the meat to come to room temperature. (Photo 2).
    • Preheat the oven to 425°F. Roast the lamb in the preheated oven until an instant-read thermometer reads 135°F (medium-rare), about 25 minutes. (Photo 3).
    • Transfer the lamb to a cutting board. Cover it with foil and allow it to rest for 10 minutes. (Photo 4).
    • Using a sharp chef's knife, cut the rack into individual ribs by slicing between the bones. Serve immediately. (Photos 5-6).
    A six-photo collage showing the steps for roasting a rack of lamb in the oven.

    Expert Tip

    As with most cuts of meat, including ribeye roast, tenderloin roast, and tri-tip roast, it's very important to let the lamb rest for 10-15 minutes after you pull it out of the oven.

    This rest time allows the juices to settle and redistribute and prevents them from gushing out as soon as you cut into the meat.

    Recipe FAQs

    How do you carve a rack of lamb?

    Simply 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 enough to do.

    What is meant by "Frenched?"

    This term simply means that the rack is cut so that the rib bones are exposed. This is achieved by the butcher cutting off the fat and meat that covers the bones.

    Should you sear the lamb before roasting it?

    There's no need to. 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 145 ºF with a 3-minute rest period. I prefer it medium-rare, but that's a personal choice.

    Serving Suggestions

    Anything goes with this recipe. It's a truly versatile entree. But since I roast the meat in a 425°F oven, I do 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:

    • Roasted Brussels sprouts
    • Eggplant Parmesan
    • Cauliflower casserole
    • Roasted fennel

    Storing Leftovers

    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.

    You can also freeze the leftovers in freezer bags. In fact, leftovers keep so well, that I often double the recipe and make two of them - one for serving right away, the other for tasty lunches during the week.

    Sliced roasted rack of lamb topped with chopped parsley.

    More Lamb Recipes

    • Slow Cooker Lamb Shanks
      Slow Cooker Lamb Shanks
    • Lamb chops in a cast-iron skillet.
      Pan-Fried Lamb Chops
    • Lamb steak served on a dark plate.
      Lamb Steak
    • Lamb meatballs served on a white plate with a yogurt sauce.
      Lamb Meatballs

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Roasted rack of lamb topped with chopped parsley and served on a white plate.
    4.98 from 272 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 hour hr 10 minutes mins
    Cook Time30 minutes mins
    Rest time10 minutes mins
    Total Time1 hour hr 50 minutes mins
    Course: Main Course
    Cuisine: Greek
    Servings: 4 servings
    Calories: 538kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    Ingredients

    • 1 rack of lamb Frenched (cut so that the rib bones are exposed), 1 ½ lb, 8 ribs
    • Olive oil spray
    • 1 teaspoon Diamond Crystal 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 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 it with salt, pepper, garlic powder, rosemary, and thyme. Allow the meat to rest on the counter for about an hour and come to room temperature. 
    • Preheat your oven to 425°F.
    • Roast the meat in the preheated oven until an instant-read thermometer inserted into the thickest part (and 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 with foil and allow to 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. 

    Video

    Notes

    • The USDA says we should cook roasts to an internal temperature of 145 ºF 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 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.

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    Nutrition per Serving

    Serving: 6oz | Calories: 538kcal | Protein: 34g | Fat: 44g | Saturated Fat: 22g | Sodium: 538mg
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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      Recipe Rating




    1. Regina

      September 03, 2023 at 12:56 pm

      5 stars
      This is the kind of dish that I would normally eat at a restaurant, complaining that it was too dry. Now I can make it at home, perfectly! Thank you for this foolproof recipe.

      Reply
      • Vered DeLeeuw

        September 03, 2023 at 7:47 pm

        You're most welcome, Regina!

        Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

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