Our epic Herby Garlic Roast Rack of Lamb is juicy, tender and full of flavor! Perfect for your next Easter celebration, dinner party, or any other special occasion!
The Best Roast Rack Of Lamb
You might feel intimidated to cook this fairly expensive cut of lamb, but we are here to assure you that cooking rack of lamb is surprisingly easy! We have made smoked lamb chops and grilled lamb chops, but this delicious rack of lamb recipe is completely roasted in the oven. No other equipment needed! Definitely a great way to impress a crowd!
Looking for More Lamb Recipes?
If you love it as much as we do, you definitely need to try our Garlic Herb Lamb Chops!
What You Will Need
- olive oil – the base of our herbed oil that brings all the best flavor to this roasted rack of lamb.
- fresh parsley, thyme, & mint – this combination of fresh herbs is so light & refreshing.
- grated parmesan cheese – just a little bit to bring a depth of flavor.
- fresh garlic – everything is always better with some garlic in the mix.
- salt and pepper – simple seasonings that are a must when cooking any cut of meat.
- red pepper flakes – just a pinch to add a little heat.
- racks of lamb – pick-up and fully thaw your racks of lamb from a local grocery store or butcher shop.
How To Cook Rack of Lamb
The first steps to making this lamb recipe are to remove the racks of lamb from the packaging and place on a large sheet pan. Then put the herbed oil ingredients in a small bowl and mix to combine.
Now bring a large cast iron skillet to a high heat and coat the bottom of the pan with some olive oil. Sear both racks of lamb for 2-3 minutes per side. Place back on the cookie sheet with the fat cap up. Rub about half of the herbed oil on the lamb.
Bake at 400 degrees F until the internal temp at the thickest part of the meat reaches 132 degrees F. It will be around 20-30 minutes cook time. Remove from the oven and let meat rest at room temperature for at least 10 minutes before serving.
Best Ways To Serve Rack of Lamb
To serve rack of lamb, you will need to cut in between the rib bones to create individual lamb lollipops. Drizzle them with some of the reserved herb oil and then some couscous on the side with some garlic green beans. Or add them to your holiday table with any of your favorite side dishes for lamb!
Storage
Leftover lamb can be kept in an airtight container in the fridge for 3-4 days.
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Other Recipes You Might Like
Rack of Lamb
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dinner/Entree
- Method: Oven + Stove Top
- Cuisine: American
Description
Our ultimate Rack of Lamb recipe is an epic main dish that would be perfect for a holiday dinner or any other special occasion!
Ingredients
Herbed Oil:
- 3/4 cup extra light olive oil
- 1/4 cup fresh parsley, minced
- 2 tablespoons fresh thyme, minced
- 2 tablespoons fresh mint, minced
- 1 teaspoon parmesan cheese, grated
- pinch of red pepper flakes
- 2 teaspoons garlic, minced
- 1/2 teaspoon kosher salt
- pinch of ground black pepper
Rack of Lamb:
- (2) racks of lamb, frenched (approx. 1.5lbs each)
- kosher salt and ground black pepper
- extra virgin olive oil
Serving Suggestion:
- tzatziki sauce
- couscous
- lemon wedges
Instructions
- Oven: Preheat oven to 400 degrees F.
- Herbed Oil: Place all of the herbed oil ingredients in a small bowl. Mix to fully combine and set aside.
- Prep Lamb: Remove the racks of lamb from the packaging and pat dry with clean paper towels. Season all sides of the lamb with salt and pepper.
- Sear: Bring a large cast iron skillet to a medium-high heat and drizzle with a little bit of olive oil, just enough to lightly coat the hot pan. Sear racks of lamb 2-3 minutes per side (option to do in batches, if needed).
- Bake: Place lamb on a rimmed baking sheet, fat cap side up, and cover lamb with about half of the herbed oil, reserve the rest for serving. Move to the oven and roast until the internal temperature at the thickest part of the meat reaches 132 degrees F (use an instant read thermometer), about 20-30 minutes. Total time varies depending on the thickness of the meat. Recommended to start taking the internal temp after 15 minutes and then every 5 minutes after that so you can track when it has reached your desired temp.
- Rest: Carefully remove from the oven and let the meat rest for 10 minutes.
- Serve: Cut into lamb chops and transfer to a large serving platter and enjoy with the remaining herbed oil, tzatziki sauce, couscous, and lemon wedges for a fresh squeeze of lemon juice.
Notes
- Dairy Free: simply omit the parmesan cheese and serve with dairy free tzatziki sauce.
- Cook Time: the cook time listed is the length of time that it took our racks of lamb to reach an internal temperature of 132 degrees F. Your cook time will depend on the thickness of your lamb.
- Doneness: Everyone is different when it comes to how you like your lamb cooked – if you want a more rare finish then I would pull your lamb closer to 129 degrees F. – if you like your lamb at more of a medium finish then I would continue cooking until the internal temp as has reached approx. 135-137 degrees F. Remember, the lamb will rest for 10 minutes and continue cooking. Also remember that the lamb will be more done near the ends and more rare in the center.
Nutrition
- Serving Size: 6oz
- Calories: 294
- Sugar: 0 g
- Sodium: 88.5 mg
- Fat: 28.6 g
- Carbohydrates: 0.7 g
- Protein: 9.6 g
- Cholesterol: 41.6 mg
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