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, 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: 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.
Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use, or the dish could end up too salty.
Spices: Garlic powder, dried rosemary, and dried thyme. Make sure they are fresh! A stale spice can easily ruin a dish.
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 in the oven for just 25 minutes.
Let it rest, then cut into individual ribs. That’s it! I told you it was easy!
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. But 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 the microwave on 50% power to avoid drying them out.
You can also freeze the leftovers in freezer bags. And do keep the bones for yummy bone broth!
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. 😋
More tasty lamb recipes
If you enjoy lamb as much as I do, try this delicious oven-roasted boneless leg of lamb, and also these big, hearty slow cooker lamb shanks that will make you feel like a caveman!
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Roasted Rack of Lamb
INGREDIENTS
- 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
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 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.
NOTES
More Recipes to Try:
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, Reader's Digest, and Better Homes and Gardens.