Oven Roasted Rack of Lamb
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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!
Course Main Course
Cuisine Greek
Keyword lamb
Prep Time 1 hour 10 minutes
Cook Time 30 minutes
Rest time 10 minutes
Total Time 1 hour 50 minutes
Servings 4 servings
Calories 433kcal
Author Vered DeLeeuw


  • 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


  • 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. 


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.


Serving: 2lamb ribs | Calories: 433kcal | Carbohydrates: 0.1g | Protein: 30g | Fat: 33g | Sodium: 538mg