Rack of Lamb

This juicy and tender rack of lamb is marinated in fresh rosemary and thyme then seared for a delicate caramelized crust and popped in the oven to roast to melt-in-your-mouth perfection.

Why this recipe works

A rack of lamb is basically a lamb chop with the bone-in, all cooked together as one. Here, we’re using a rack of lamb chops which can be sliced directly by your butcher into chops if desired, however, we’re going to show you how to make the juiciest and most tender Frenched lamb with just a few simple ingredients for an impressive looking meal made right at home.

Related Recipe – Grilled Lamb Chops or Lollipop Lamb Chops

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

MEAT – Frenched means that the long rib bone has been cleaned of all fat. Your butcher can do this for you, or you should be able to purchase a rack already Frenched. In order for the meat to cook evenly, make sure you follow the step about bringing the meat to room temperature before cooking it. This will ensure even cooking and avoid raw spots.

How to Make Rack of Lamb

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. If you have an 8-bone rack, cut it in half to get 2 4-bone racks.
2. Mix rub ingredients together and pat onto all sides of lamb racks. Place in a plastic storage bag or glass pan and seal. Allow meat to marinate in the refrigerator for a minimum of 2 hours and a maximum of 24 hours.
3. Take meat out of the refrigerator and allow it to come to room temperature before cooking, about 45 minutes.
   
   EXPERT TIP: Meat should be at room temp to ensure even cooking.
   
   
4. Preheat oven to 450F. Be sure your oven has reached the full 450F before adding the meat.
5. Preheat skillet on stovetop over medium-high heat. Add 1 T olive oil and heat until it is shimmering.
6. Add racks, fat side down and sear for 2-3 minutes. Turn over and sear the non-fat side for 1 minute.
7. Place racks, fat side up, on a baking sheet. Place in oven and bake for 10-15 minutes. This will produce medium-rare to medium.
8. Slice into individual chops and serve immediately.

Frequently Asked Questions & Expert Tips

To ensure doneness, use an instant-read thermometer placed in the thickest part of the lamb racks. Lamb should be cooked medium-rare to medium. If you cook it too long it will become tough. For medium-rare it should reach 135F while medium is 140F. It is perfectly okay to enjoy lamb rare if you prefer, which should be cooked to an internal temp of 125F.

Store leftovers in an air-tight container kept in the refrigerator for 2-3 days.

Serving Suggestions

There are many different ways to serve rack of lamb. From veggies and salads to rice and risottos. Here are some of our favorite side dishes to complement lamb.

What to Serve with Rack of Lamb

• Glazed Carrots
• Tzatziki Salad
• Au Gratin Potatoes
• Roasted Asparagus
• Mashed Sweet Potatoes
• Whole Roasted Cauliflower
• Creamy Mushroom Risotto

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