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    Home » Meat Recipes » Roasted Rack of Lamb

    Roasted Rack of Lamb

    Last updated: Nov 13, 2022 · 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 Card

    Tender, succulent and flavorful, 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.

    Sliced rack of lamb 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 it out to the table in all its glory, then taking it back to the kitchen to carve.

    Lamb is my favorite meat, and this simple recipe beautifully highlights its rich, bold flavor. I enjoy all cuts, but the rack is especially delicious, with its tender meat and hot, crispy fat.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make this tasty main dish. 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.

    Instructions

    In my opinion, the best way to cook a rack of lamb is to roast it in the oven. It's easy and delicious. 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.
    • Liberally spray both sides of the lamb with olive oil and sprinkle with salt, pepper, garlic powder, rosemary, and thyme. Allow the meat to come to room temperature. 
    • Preheat the oven to 425 degrees F. Roast the lamb in the preheated oven until an instant-read thermometer reads 135 degrees F (medium-rare), about 25 minutes. 
    • Transfer the meat 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. 
    A six-photo collage showing the steps for roasting a rack of lamb in the oven.

    Expert tip

    As with most cuts of meat, it's very important to let the meat 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.

    Frequently asked questions

    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 meat 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.

    Variations

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    • Instead of spraying the lamb with olive oil, you can brush it with melted butter or ghee.
    • You can vary the spices you use. Good options include onion powder, cumin, and paprika.

    Serving suggestions

    Anything goes with this recipe. It's a very versatile main course. 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

    Storing leftovers

    You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them very gently, covered, in the microwave on 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 rack of lamb topped with chopped parsley.

    Related recipes

    • Slow Cooker Lamb Shanks
      Slow Cooker Lamb Shanks
    • Lamb Chops
      Pan-Fried Lamb Chops
    • Lamb Steak
      Lamb Steak
    • Lamb Meatballs
      Lamb Meatballs

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Rack of Lamb.
    4.98 from 263 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 hr 10 mins
    Cook Time30 mins
    Rest time10 mins
    Total Time1 hr 50 mins
    Course: Main Course
    Cuisine: Greek
    Servings: 4 servings
    Calories: 433kcal
    Author: Vered DeLeeuw
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    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 freshly ground black pepper
    • 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 degrees 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 degrees 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. 

    WATCH THE VIDEO:

    NOTES

    1. The USDA says we should cook roasts to an internal temperature of 145 ºF with a three-minute rest time. 
    2. Nutrition info is based on fitday.com, assuming 6 oz with bone, lean and fat eaten.
    3. A small, 1-lb. rack (like the one shown in the video) will need about 20 minutes in the oven to reach medium-rare doneness.

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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.

    NUTRITION PER SERVING

    Serving: 2ribs | Calories: 433kcal | Protein: 30g | Fat: 33g | Sodium: 538mg
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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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    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.


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