Classic Rack of Lamb

DinnerHolidayGluten-FreePaleo

Rack of Lamb is so elegant! Perfect for entertaining. Tender oven-roasted rack of lamb, seasoned with rosemary, thyme, garlic, salt and freshly ground black pepper, and slathered with olive oil.

Photography Credit: Elise Bauer

I live for lamb chops. Juicy, tender, rare (please please give me rare), deep reddish pink, browned, crusty, herbed, fatty goodness.

So when my father sent me on a mission to make rack of lamb (what? 8 lamb chops in a row?) I was all over it.

My version uses a simple rub with olive oil, garlic, salt, pepper, fresh chopped rosemary and thyme.

The trick is to not go overboard with the herbs. The lamb tastes so good on its own, the seasoning should complement the lamb, not dominate it.

Rack of Lamb

Beneath the recipe I’ve included links to rack of lamb recipes from other food bloggers, and a recipe for a breaded herb crusted version from chef Gordon Ramsay that my father likes.

Do you have a favorite version? Please let us know about it in the comments.

Classic Rack of Lamb Recipe

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Marinating time: 2 hours
  • Yield: 1 rack serves 2 to 3 people

The cooking time depends on how big your rack of lamb is, and how rare you want it cooked. Rack of lamb should be cooked rare, or at most medium rare.

The instructions are for a rack 1 1/4 to 2 pounds big. If you are cooking multiple racks (unless you are doing a crown roast which is a different matter), lay them out separately on the pan, and you may need to increase the cooking time.

Use a meat thermometer! Many factors can affect cooking time like the shape of the roast, the fat marbling, and your individual oven characteristics. This is too lovely and tender a roast to risk overcooking.

Make sure to allow enough time for your rack of lamb to come close to room temperature before cooking. Otherwise the inside will still be raw while the outside is cooked.

Ingredients

  • 1 or more Frenched* lamb rib racks with 7 to 8 ribs each (1 1/4 to 2 pounds for each rack, figure each rack feeds 2-3 people)

For each rib rack:

  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 2 cloves garlic, minced
  • Salt
  • Pepper
  • 2 tablespoons extra virgin olive oil

*Typically you will buy a rack of lamb already "Frenched", or cut so that the rib bones are exposed. You can also ask your butcher to french them for you. For directions on how to French them yourself, see How to French a Rack of Lamb.

Special equipment:

  • Meat thermometer

Method

1 Marinate lamb in rub: Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil.

Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak.

If you want, place in the refrigerator overnight. Or, if you are not marinating overnight, let lamb rack(s) sit in the rub marinade as it comes to room temperature before cooking.

2 Bring lamb to room temp: Remove lamb rack from refrigerator to 1 1/2 to 2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be hard for it to cook evenly.)

3 Preheat oven to 450°F, arrange the oven rack so that the lamb will be in the middle of the oven.

4 Score the fat, sprinkle with salt and pepper, wrap bones in foil, place in pan fat side up: Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart.

Sprinkle the rack all over with salt and pepper. Place the lamb rack bone side down (fat side up) on a roasting pan lined with foil. Wrap the exposed ribs in a little foil so that they don't burn.

5 Roast first at high heat to brown, then reduce heat to finish: Place the roast in the oven roast at 450°F for 10 minutes (longer if roasting more than one rack), or until the surface of the roast is nicely browned.

Then lower the heat to 300°F. Cook for 10-20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 15 minutes.

Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.

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Products We Love

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Links:

Greek Style Rack of Lamb from Peter of Souvlaki for the Soul

Pesto Rack of Lamb from Not Quite Nigella

Chef Gordon Ramsay's herb crusted, breaded version video

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

83 Comments / Reviews

No ImageClassic Rack of Lamb

Did you make it? Rate it!

  1. Spoonzy

    Elise,

    This recipe was fantastic!!!

    I followed your directions for rare chops. The lamb was melt in your mouth tender and the fat was nice and crispy. This is certainly my “go to” Rack of Lamb recipe.

    As a private chef, I can attest that this recipe is spot on and cooking times are just right.

    xxxxxyyyyy

  2. Frank

    Hi Elise! You have the sear backwards but don’t worry most people do it backwards.

    First, do the low-temp cook. I literally use a toaster oven on low power about 35 minutes. The key is to check the deepest part of the meat for 60C with a meat thermometer. Once it starts rising it rises fast so after about 25 minutes check it, and every 5 min thereafter.

    Then cook 5 min more at max heat (here, a toaster oven may be hotter than a real oven, at least hotter instantly rather than after an hour pre-heat) to make the outside a crispy crust.

    The reason is that the entire lamb will be in between medium rare and medium from the low heat: pink all the way through but nothing gray yet. And, its bone dry on the outside which means high heat will actually cook the meat, not just be wasted turning water to steam which only happens at 212F/100C. So you get a much better brown, but that high heat doesn’t have the time to soak in and give you that big band of grey you have in your photos.

    My marinade is to rub with anchovy paste and garlic paste, enough to give the whole rack a very thin slime. Then thyme and rosemary and a generous amount of salt (I use maragarita salt). Better if left overnight but doesn’t have to be.

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  3. Ray

    Tried it for dinner ……first time cooking rack of lamb….the recipe was perfect…so proud….

  4. Seleste

    My husband and I love ❤️ this recipe. I have made several times, and follow the recipe to the letter. I have even taken it to a potluck thanksgiving and had rave reviews!! It’s my go to since we eat lamb a lot.

    xxxxxyyyyy

  5. Danielle

    Fantastic!! DanielleMy family loved it!!

    xxxxxyyyyy

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