Folks LOVE my lamb…I use the typical ingredients but a little sweet red wine & secret ingredient (sesame oil) makes it a show stopper!!!!
I can’t see where the recipe tells me what the “pan” is. Is that a roasting pan? The photo seems to show foil under the cooked lamb. Should the “pan” be lined with foil?
Yes to both questions! I’ve made the clarification in the recipe, thank you.
This receipe is Great, this is my 2nd time. Husband is crazy for it as I am…….Lamb on sale I buy and make this…..WONDERFUL
Hi – I love this simple and delicious preparation. However, I would HIGHLY recommend the readers to simply ignore the cooking times noted and cook only to temp. Utilize some sort of probe…..and then double check with an instant-read thermometer (Thermopen). You will badly overcook the typical rack of lamb we commonly find in our markets, and especially the Costco version mentioned (which is actually very good).
I have prepared this in my BGE and in the oven and love it both ways. I also sprinkle on a little finishing salt (Maldon) after slicing.
Cooked a Costco Australian Rack of Lamb – 1 1/2 Ilbs. Followed directions to the letter. It was cooked perfectly med rare and had a fantastic taste. I like lamb that is not overwhelmed with other flavors. This is definitely my recipe to use from now on.
I have cooked many racks of lamb in my time. Usually all recipes are overly complicated with ingredients. This one look so clean and simple. Will give this a shot tonight and serve with spinach Stamppot ( mashed spinach and turnip ) and roasted tomatoes.
This is the best lamb I’ve ever tasted! Thank you so much!
I shared your page with this recipe on fb. Hope you don’t mind.
BTW your prime reab recipe is already our spesial family recipe. And now this one!
Thank you so much for sharing this!
Hi Yuliya, I’m so glad you liked it! And thank you for telling your FB friends about it too.
I have tried this recipe so many times and just wanted to say it’s just delicious. Thanks for sharing!!
I love lamb. My wife hasn’t really eaten a lot of it over ther years. However she does love molasses ( darn Canadians) so I marinated a rack using molasses, garlic powder, salt and pepper an a bit of lemon. In the Frig overnite. She loved them.
I used this recipe with balsamic vinegar and Dijon mustard with lemon … Unbelievable, Best Lamb Ever!
Lamb medium rare temperature should be 145 F not 135 F. (generally accepted temperatures).
David — You’re both right. Sort of.
135 is the correct temperature for removing from the heat source. After removing from heat, tent loosely with foil and rest the meat to drive juices back into the center. During this time, the temperature will continue to rise to the target.
I was searching for a simple lamb recipe and this was PERFECT! My first rack ever and I wanted to cry because it tasted just like my gram’s. I used a cast iron skillet to sear, then popped skillet in the oven to finish. My uber picky 13 yo loved it (via text, lol).
Elise: Yummmmm! Thank you for a fabulous recipe!
Congratulations to myself. Followed the cooking instructions to a tee and lamb cooked to perfection. Added red wine, lemon juice and dash of cayenne pepper to marinade and seasoning was wonderful. I will definitely prepare again as I received great raves from all.
If I decide to Sear the lamb first, do I have to change the cooking temperature or time? Thank you!
Hi Sue, if you sear first, then you would skip the initial 10 minutes or so of high temperature roasting and go straight to the 300°F roasting temp.
I’m a newlywed; I nervously made rack of lamb for the first time ever last night & my husband said if he didn’t know better he’d think I was trying to get him to propose! lol
I’ve been fantasizing about last night’s supper all day today, wondering if it was just a dream because it was absolutely PERFECT. Needless to say, it was a HUGE hit in our house & the hubs has already asked me when we’ll have it again.
I am so happy to have found your site. I’m hoping that you’ll completely ruin going out to eat with more knock-out dishes like these! Most importantly, THANK YOU for making me look like a Culinary Goddess in my groom’s eyes! ;)
My husband and I like all out meat medium well. Can the lamb racks be cooked to medium or medium well without ruining the flavor?
If so, how long do I cook one rack for? what temp would I be aiming for to get it medium well?
Hi Jeanne, In my opinion you ruin lamb if you cook it beyond medium rare, but that’s my preference. You do risk drying the meat out if you cook it to well, but if you want medium well then shoot for 140°F to 155°F internal temp.
For a change try marinating your lamb racks for a couple of hours in a mixture of roasted garlic ,balsamic vinegar,rosemary and a little olive oil —roast 4-5 heads of garlic–smear liberally put in marinating pouch with a liberal amount of decent balsamic, some chopped rosemary, and a pour of olive oil— sear and roast as normal–good eating
Dan – – think you pinched my récipe! Just enjoyed a Sunday lunch with this version
I trim the small bonés off horizontially (after cooking) creating the appearance of a fillet – then spoon madeira sauce over to serve with minted baby potatoes and green beans. What a life!
What are some side dishes to serve with leg of lamb?
Puréed mashed celery root or parsnips. Asparagus, watercress.
This recipe is great, but much better with two important missing elements, which I have been adding for years, e.g.:
In addition to the Olive Oil, Garlic, Rosemary, Thyme, Freshly Ground Black Pepper and Fleur de Sel, I add 1 tspn of Keen’s Hot Mustard, and 1 tspn of Soya Sauce. Try it – I think you’ll love it !
I myself use the mustard also, both hot and wholegrain with a Tsp of honey and it’s delicious!
So a question to the lamb experts:
I am trying to prepare 3 racks of lamb (aprx 1.5 lbs each). Normally for one rack, I sear it for about 2-3 minutes and then stick it in the oven for 10-15 minutes @ 450F. SO, how do I gauge the timing for all three racks?! Any ideas? Please help! :)
I’ve used seedless Calamata Olives chopped up with garlic, finely chopped onions, parsley and the juice from the Olives.
Pack the mixture above on the lamb while it comes to room temp.
Chop some green pepper and onion chunks. Hold for later.
Grill on very high until the outside chars on both sides. 2-3 minutes per side.
Put a char on the peppers and onions also.
(You can pre-cook this way.)
Put the peppers and onions on a bed of fresh pita bread in a covered bowl.(Dirty bread!)
Let the meat rest on this, covered.
When the time comes, insert a meat thermometer and bake or broil until 125 Deg.
Finish and serve.
Thanks for sharing this delicious recipe. Rack of lamb is my favorite dish nowadays and I cook it every week. Previously I’ve used the recipe with bread crumbs and Dijon mustard, which can be found at allrecipes website. Yesterday I’ve tried to change things up and used your recipe – it’s also unbelievably delicious and very easy to follow!
I remember when I was little this was my absolute favorite dish. I never got to have it that much because not that many people like lamb apparently. However, now that I’m an adult I make this dish all the time. This one is a recipe from Bon Appetit, it’s a dijon crusted rack of lamb with a red wine vinegar mint sauce.
I am a first time roaster and plan on making this for my guests on Friday night. I have a pan with a rack – this probably sounds silly, but do I place the lamb on the rack or straight on the pan? The pan is nonstick, should I line it with foil before roasting?
Hi Anne, you do not need to put the rack of lamb on a pan rack. And give that your pan is non-stick, lining the pan with foil would be redundant. ~Elise
My husband just made this for New Year’s night dinner, and it was quite lovely. Simple, served with fresh green beans – and some red wine of course – dinner to be remembered.
First: Wash the lamb with lemon and water to remove dried blood and neutralize the possible gaminess.
Marinate in sweet vermouth, ample rosemary, fresh ground pepper and a little sale. Before you put it in the over to roast, wipe it dry, which will leave most of the rosemary in tact.
Rub the outside with olive oil which seals in the juices. Roast, fat side up. YES, leave the fat.
Periodically, pour a little vermouth over it while it’s roasting.
I put a few little slices on it to catch the vermouth.
Serve with Chutney, not mint :)
I have an allergy to Rosemary and am wondering whether anyone knows of a tasty substitute. Thanks.
Rack of Lamb is my favorite dish. I’m learning to BBQ it. The first time I did was two racks with a garlic paste cooked over natural charcoal and oak from wine barrels. WOW!!!!
In Ireland, the best lamb comes from Wicklow, or the Connemara region of Galway, and it’s best at exactly this time of year.
Sear a rack of lamb quickly on both sides in hot oil. Spread your favourite mustard on the bone side, and pack in breadcrumbs made from day-old white yeast bread and fresh rosemary. Roast in a hot oven for about 15-20 minutes or until it’s done the way you like it.
Small new potatoes, and fresh spinach (and/or asparagus or squash or what have you).
Thank you Elise for posting this! Oh lamb, how I love thee! An expat Australian now living in Japan, readily affordable and available lamb is one of the culinary things I miss most! This recipe kills me! Sigh… For curious readers, worthwhile accompaniments include mint sauce, marinated feta cheese or beetroot (beet?) chutney (NB: not necessarily at the same time!)
Elise, great post and I am there with you on loving lamb. I, too, like it a little rare with a nice crispy outside. I normally keep it simple as you did with fresh herbs but sometimes I will a little garlic and the zest from either a lemon or orange, it really gives it a great flavor. Although, we just made a lamb roast and served it with an outstanding mint sauce (no mint jelly here).
The herb rub I use on my racks of lamb is very similar but I usually sear mine in a cast iron skillet before tossing the whole thing in the oven until they’re cooked to temp.
I’ve also found that I prefer a 3/4 lb to 1 lb rack of lamb more than a larger rack because the layer of fat is thinner (though the ratio of fat to meat is the same).
I love lamb!!!!! I create something very similar to Gordon Ramsay’s recipe, but I don’t grind my herbs into the breadcrumbs. My crust contains, finely grind breadcrumbs, finely chopped parsley, thyme, basil and a little salt/pepper.
I salt & pepper my rack, brown them and pop them into the oven for about 8 minutes. Remove, brush on Dijon mustard (not the yellow hot dog kind), roll and pat on the breadcrumbs. Back into the oven to finish. I like my lamb rare to medium. And yes, we’re having lamb for Easter. Yum!
Seems a pity to scrape all the tasty stuff off the bones. I always enjoy nibbling on them.
You can grind those bits for a ground lamb dish, or freeze them to use them later in a stew. ~Elise
I am 84 and never cooked until shortly after my wife died bout 5 years ago. Now I enjoy it thoroughly and get many of my recipes from your blog, which is part of my home page on Google. I am going to try the lamb tonight and thought I might give you my favorite lamb chop recipe.
Large chops or rack of lamb
prepared horse radish
Preheat oven to 425
Rub all sides of the lamb with the garlic clove.
Spread the mustard over the lamb and similarly with the horse radish. Cover all sides with bread crumbs and press down by hand. Sprinkle with parmesan cheese and parsley.
I find it easier to completely prepare one side and then turn it over and go on to the next.
Place on a pan and bake for 25 to 45 minutes depending on size, but do not overcook. Let rest for a few minutes.
Small chops may only require 15 to 20 minutes baking time.
Thank you Allan for sharing your approach to lamb chops and rack of lamb with us. I’m so delighted that you are finding the site useful. ~Elise
Mouth watering. Rosemary and thyme really are my favorite seasonings for lamb but I do rotate with two other versions.
Second most common for us is very, very finely chopped green olive, Worcestershire sauce and thyme as the rub seasonings, and the other is oregano, balsamic vinegar and lemon zest…all used sparingly of course!
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