Roasted Rack of Lamb

Tender, succulent and flavorful, this roasted rack of lamb comes out reliably perfect every time.

Course Main Course

Cuisine Greek

Prep Time 1 10

Cook Time 30

Rest time 10

Total Time 1 50

Servings servings

Calories 500kcal

1 rack of lamb Frenched, 1 ½ pound, 8 ribs
Olive oil spray
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper freshly ground
1 teaspoon garlic powder
½ teaspoon dried rosemary
¼ 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 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 lamb to rest on the counter for about an hour and come to room temperature.
Preheat the oven to 425°F.
Roast the lamb in the preheated oven until an instant-read thermometer inserted into the thickest part (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 it with foil, and let it rest for 10 minutes.
To cut the rack into individual ribs, turn it upside down, locate the bones, and carefully cut between them using a sharp chef's knife.
Serve immediately.

The USDA says we should cook roasts to an internal temperature of 145ºF with a three-minute rest time.
The nutrition info is from the USDA database.
"Frenched" means the rack is cut so that the rib bones are exposed.
A small, 1-pound rack (like the one shown in the process shots and video) will need about 20 minutes in the oven to reach medium-rare doneness.
The leftovers can be stored in an airtight container in the fridge for 3-4 days. To avoid drying them, reheat them covered in the microwave at 50% power. You can also freeze the leftovers in freezer bags for up to three months.