Rack of Lamb
This rack of lamb has a golden garlic herb crust, a tender pink center, and takes only about 35 minutes from start to finish, making it an easy dinner that looks and tastes like a restaurant meal.
Try my Lamb Chop Recipes or Roast Lamb next for more easy lamb dinners!
Want a showstopper dinner that is surprisingly simple? Rack of lamb is the answer. This tender, elegant cut cooks in under half an hour, and with a fragrant crust of garlic, rosemary, and thyme, it looks impressive on the plate while needing very little work from you.
This rack of lamb uses a handful of simple ingredients and a quick sear followed by a short roast in a hot oven. It is completely alcohol free, with no wine sauce and no mustard, and it works the same with lamb from your butcher.
Ingredients List
For this rack of lamb you need two racks of lamb with 8 ribs each, olive oil, garlic, fresh rosemary, fresh thyme, lemon zest, salt, and pepper. A few lemon wedges for serving brighten the rich lamb.
Ask your butcher for frenched racks, which have the rib bones cleaned of fat and meat for a neat look. A rack of lamb usually weighs about 1 1/2 pounds and feeds two people. I skip mustard in the crust because some brands are made with wine. The olive oil and garlic paste holds the herbs in place just as well.
How to Make It
This is just the overview for this rack of lamb. Scroll down to the recipe card for exact measurements and timing.
Let the lamb sit at room temperature for 20 minutes and season it well with salt and pepper. Sear the racks in a hot oven safe skillet for 2 minutes per side until browned. Mix the garlic, herbs, lemon zest, and olive oil into a paste and press it over the meaty side of the racks. Roast at 425F until the lamb reaches your target temperature, then rest for 10 minutes before slicing between the bones.
How Long to Cook Rack of Lamb
Cooking time depends on the size of the rack and how done you like it. Use this chart for racks of about 1 1/2 pounds roasted at 425F after searing. The USDA recommends cooking lamb to 145°F, and the lower temperatures show how lamb is often served.
| Doneness | Internal Temperature | Roasting Time at 425F |
|---|---|---|
| Medium rare | 130 to 135F | 18 to 20 minutes |
| Medium | 140 to 145F | 22 to 25 minutes |
| Medium well | 150 to 155F | 26 to 30 minutes |
Lamb keeps cooking as it rests, so pull the racks about 5 degrees below your target. Always check the thickest part of the meat with a thermometer, without touching the bone.
Make Ahead Method
- Make the herb paste up to 2 days ahead and keep it in a sealed jar in the refrigerator.
- Season the lamb up to 12 hours ahead and keep it uncovered in the refrigerator for even more flavor.
- Roast just before serving for the best texture, since rack of lamb is best eaten right after it rests.
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Rack of Lamb
Course: LambCuisine: MediterraneanDifficulty: Medium4
servings15
minutes25
minutes510
kcalTender roasted rack of lamb with a golden garlic and herb crust, ready in about 35 minutes.
Ingredients
2 racks of lamb, frenched (8 ribs each, about 1 1/2 lbs each)
1 1/2 tsp kosher salt
1/2 tsp black pepper
1 tbsp olive oil, for searing
3 tbsp olive oil, for the paste
5 garlic cloves, minced
2 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
1 tbsp lemon zest
Lemon wedges, for serving
Directions
- Prep the lamb. Take the racks out of the refrigerator 20 minutes before cooking. Pat them dry and season with the salt and pepper. Heat the oven to 425F.
- Sear. Heat 1 tablespoon of olive oil in a large oven safe skillet over medium high heat. Sear the racks 2 minutes per side until browned, then remove from the heat.
- Add the herb crust. Mix the 3 tablespoons of olive oil, garlic, rosemary, thyme, and lemon zest into a paste. Press it over the meaty side of the racks.
- Roast. Roast the racks, meaty side up, for 18 to 20 minutes for medium rare or 22 to 25 minutes for medium.
- Check doneness. Insert a meat thermometer into the thickest part, away from the bone. Pull at 130 to 135F for medium rare or 140 to 145F for medium.
- Rest and serve. Rest the lamb 10 minutes, slice between the bones, and serve with lemon wedges.
Notes
- Ask your butcher for frenched racks. Pull the lamb about 5 degrees below your target, because it keeps cooking as it rests. The USDA recommends lamb reach 145F with a 3 minute rest. Cover the rib bones with foil if they start to brown too much.
For food safety, lamb should reach a minimum internal temperature of 145°F (USDA guidelines), followed by a 3 minute rest, so check the thickest part of the rack with a meat thermometer.
Nutritional Information
Rack of lamb is a rich, high protein, low carb dinner. Each serving, based on 4 servings with 4 ribs each, has about 510 calories and 30 grams of protein, plus iron, zinc, and vitamin B12 from the lamb.
A serving also has about 2 grams of carbohydrates and 42 grams of fat, with 16 grams of saturated fat. Sodium is about 480 milligrams per serving.
Nutritional information is an estimate and will vary based on specific ingredients used.
Healthier Alternatives for the Recipe
To lighten this rack of lamb, trim the thick fat cap before cooking and cut the olive oil in the paste to 2 tablespoons. The herbs, garlic, and lemon still carry plenty of flavor.
Serve smaller portions of 3 ribs each with a big side of roasted vegetables or a green salad. Use half the salt for a lower sodium meal.
Serving Suggestions
Serve the rack of lamb with roasted potatoes, creamy mashed potatoes, or fluffy rice. Roasted asparagus, green beans, or a fresh lemon salad make a bright side.
For a full lamb menu, pair it with my Boneless Leg of Lamb on another night, or try my Lamb Tagine for a cozy stew. For quick weeknight lamb, see my Lamb Chops Marinade.
Common Mistakes to Avoid
A few simple slips can ruin an expensive cut. Avoid these when you make rack of lamb.
- Skipping the sear – Browning the outside builds flavor and a crisp crust.
- Overcooking – Rack of lamb is best pink in the center, so use a thermometer and pull early.
- Skipping the rest – Rest the lamb for 10 minutes so the juices stay in the meat.
- Cooking it cold – Take the racks out 20 minutes ahead so they cook evenly.
- Burning the herbs – Add the herb paste after searing, not before, so it does not scorch.
Storing Tips for the Recipe
Store leftover rack of lamb in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in a low 300F oven for 8 to 10 minutes, or enjoy them cold in salads and sandwiches.
Cooked lamb freezes for up to 2 months, but the texture is best fresh. Thaw overnight in the refrigerator before reheating.
Conclusion
Rack of lamb proves that an elegant dinner does not need to be complicated. A quick sear, a fragrant herb crust, and a short roast are all you need for tender, juicy lamb that feels like a special occasion.
FAQ
How long do you cook rack of lamb?
Roast a 1 1/2 pound rack at 425F for 18 to 20 minutes for medium rare and 22 to 25 minutes for medium, after searing it for 2 minutes per side.
What temperature should rack of lamb reach?
The USDA recommends 145°F with a 3 minute rest. Many people pull lamb at 130 to 135F for medium rare and let it rest.
What does frenched rack of lamb mean?
Frenched means the rib bones have been cleaned of meat and fat for a neat look. Your butcher can do this for you.
Do I need to sear rack of lamb first?
Searing is optional but gives a deeper flavor and a crisp crust, so it is worth the extra 4 minutes.
How many racks of lamb do I need per person?
One rack with 8 ribs feeds two people, at about 3 to 4 ribs each.
Can I make rack of lamb without mustard?
Yes, this recipe uses an olive oil and garlic paste instead, so the herbs still stay in place.
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