Oven Roasted Rack of Lamb

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 for oven roasted rack of lamb 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 only 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 of lamb upside down, locate where the bones are, and cut between them.

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If you have leftovers, reheat them very gently, covered, in a 50% microwave to avoid drying them out. And do keep the bones for yummy, nourishing bone broth!

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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4.98 from 40 votes

Roasted Rack of Lamb

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!

Prep Time1 hr 10 mins

Cook Time30 mins

Rest time10 mins

Total Time1 hr 50 mins

Course: Main Course

Cuisine: Greek

Keyword: lamb

Servings: 4 servings

Calories: 433kcal

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 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

Consuming undercooked meat may increase your risk of foodborne illness. I always cook lamb and beef steaks, chops and roasts to medium-rare. But you should make your own decision.

Nutrition info is based on fitday.com, assuming 6 oz with bone, lean and fat eaten.

Nutrition Facts

Roasted Rack of Lamb

Amount Per Serving (2 lamb ribs)

Calories 433 Calories from Fat 297

% Daily Value*

Total Fat 33g 51%

Sodium 538mg 22%

Total Carbohydrates 0.1g 0%

Protein 30g 60%

* Percent Daily Values are based on a 2000 calorie diet.