A Roasted Rack of Lamb is an elegant main dinner option for holidays and special occasions. This easy to make Herb Crusted Rack of Lamb is seasoned to perfection with garlic and fresh rosemary and oven roasted until juicy and tender medium-rare.
Looking for impressive yet easy recipes to serve during the holidays? Check out this Pan Seared Scallops!
Disclaimer: Growing up with a very Greek dad (think of my Big Fat Greek wedding movie), meant eating lots of lamb for no special reason other than Greeks love lamb! These days I rarely cook lamb at home – unless my mom begs for it when she comes over for dinner. I may be the only half-Greek person in the planet who doesn’t go crazy over lamb! That being said, I know I can cook lamb to perfection (check out the photos!) and the flavor? Outstanding! At least that’s what everyone tells me.
✔️ Roasted Rack Of Lamb Recipe
This roasted rack of lamb is a fine dining classic recipe that will make any meal feel special.
Whether you are celebrating Easter, Christmas or gathering for a special occasion, a rack of lamb is not only impressive and mouthwatering delicious but surprisingly easy to make.
You don’t need any special skills to master this recipe. This Frenched rack of lamb comes together quickly and easily and packs a ton of flavor.
✔️ Herb Crusted Rack of Lamb
This recipe is inspired by Ina Garten’s oven roasted rack of lamb. She has managed to make a fancy schmancy dinner totally foolproof and just like all of her recipes , absolutely delicious!
A mixture of fresh rosemary, fresh thyme, garlic cloves, Dijon mustard and balsamic vinegar are pressed into the meat before roasting. This simple herb mixture creates the most flavorful light savory crust that deliciously cuts through the richness of the lamb meat.
🔎 What’s a Rack of Lamb?
A rack of lamb is a cut of lamb made up of seven or eight ribs. This premium cut is sold as a whole rack as well as cut into individual rib chops. A whole rack serves 2 people perfectly and makes an impressive and stunning presentation.
A lamb rack is best cooked quickly, over high-heat. The best cooking methods for this cut are oven roasting, grilling and pan searing which produce irresistibly tender and juicy lamb chop meat.
🔎 What Is a Frenched Rack of Lamb?
A Frenched rack of lamb refers to the trimming of the meat and fat between the rib bones. This exposes about 2-inches of the top part of the rib bones. You can buy the rack already frenched or you can learn how to clean and french a lamb rack yourself!
✔️ Herb Crusted Lamb Ingredients
- Rack of Lamb: You will need a Frenched rack of lamb which makes a much nicer presentation.
- Rosemary: Fresh rosemary is a classic pairing for lamb. Make sure you use fresh rosemary instead of dried.
- Thyme: Using fresh herbs is a must when making this recipe.
- Garlic: Use fresh garlic. You are splurging on a prime cut of meat so you must use the best possible ingredients to complement the lamb.
- Dijon Mustard: No yellow mustard please! The flavor of Dijon mustard is delicate and pairs wonderfully with the richness of the lamb.
- Balsamic Vinegar: Use balsamic vinegar, not balsamic reduction which is balsamic vinegar reduced until thick and syrupy.
- Salt and Black Pepper: I use sea salt or Kosher salt since it has better flavor and is less harsh than table salt.
🔎 How to Cook a Rack of Lamb in the Oven
A roasted Frenched Rack of Lamb is a great home cooked recipe to make for Easter, Christmas, New Year’s, or Valentine’s Day. It’s a dinner meal that looks impressive but it’s easy to make. For detailed instructions check the recipe card below.
- Prep: Pat dry the lamb racks dry and place them in a roasting pan or baking sheet, fatty side up, bones curving down.
- Make the herb crust: Use a food processor or blender to make the crust. Place the salt, pepper, garlic, thyme and rosemary in the bowl of a food processor and process until the mixture is finely minced. Add the mustard and balsamic vinegar and process until just combined.
- Season the lamb: Coat the lamb with the herb mixture. Allow to sit at room temperature for about an hour.
- Bake: Preheat the oven to 450 degrees Fahrenheit. Roast the lamb for 20 minutes for rare and 25 minutes for medium rare.
- Rest and serve: Remove from the oven and allow ribs to rest for 15 minutes, tented with aluminum foil. Serve cut into individual ribs if desired.
✔️ Lamb Rack Temperature
Individual lamb ribs or a whole lamb rack is best served medium-rare (pink inside), between 125-130 degrees Fahrenheit (52 to 54°C) or 130-135 degrees Fahrenheit (54 to 57°C) for medium.
Although the USDA safe internal temperature for lamb is 140-145 degrees Fahrenheit (medium-well), most people prefer serving lamb anywhere between rare to medium which is perfectly safe to eat.
To prevent overcooking a lamb rack, roast it to 5-10 degrees below the final doneness temperature you would like to achieve. As the meat rests, the temperature rises about 5 to 10 degrees getting to your desired target temperature.
🔎 At what oven temperature do you cook a rack of lamb?
At what oven temperature do you cook a rack of lamb?
For a tender and juicy roasted rack of lamb it’s best to cook the lamb at high-heat. For this recipe we set the oven temperature to 450 degrees Fahrenheit (232°C).
🔎 What is the cooking time for a lamb rack?
For this recipe, the lamb racks is cooked at 450 degrees Fahrenheit (232°C) for 25 minutes for medium-rare (125-130° F or 52 to 54°C).
🔎 Should I sear the lamb rack before roasting it?
No. it’s not necessary to sear the lamb before oven roasting it. An oven set to high-heat produces a perfectly tender herb crusted rack of lamb.
🔎 At what temperature is a rack of lamb done?
Lamb is best when served medium-rare (pink inside), between 125-130 degrees Fahrenheit (52 to 54°C) or 130-135 degrees Fahrenheit (54 to 57°C) for medium.
🔎 How Many People Each Rack of Lamb Serves?
A rack of lamb is a cut of lamb made up of seven or eight ribs with the loin meat attached. A regular serving is usually 2 to 3 ribs per person. Two racks of lamb (8 ribs each) will comfortably serve 6 people.
✔️ Storing and Reheating
Storing: Leftover lamb chops can be stored in the refrigerator in an airtight container for up to 3 days.
Reheating: Lamb can be served at room temperature but if you would like to reheat it, you can use the microwave at 50% power or a preheated 300° F oven.
To reheat lamb in the oven, place the lamb in a baking dish. Add a little bit of broth (or water) to the bottom of the dish. This helps in keeping the meat moist. Cover with foil and place it in the oven. Bake until heated through.
🔎 What to Serve with Rack of Lamb
When serving rack of lamb as a main dish, there are many side dishes that will pair beautifully with the meat. From a simple salad to a carb-loaded side dish, serving dishes that are seasonal is always the best option. Here are some ideas:
Spring and Summer Side Dishes for Lamb: (Easter, Memorial day)
Fall and Winter Side Dishes for Lamb: (Thanksgiving, Christmas, Valentine’s Day)
- Oven Roasted Sweet Potatoes (maple)
🔪 Rack of Lamb Tips
When shopping for lamb, choose lamb meat that is rosy or pinkish in color. Lamb that looks dark red is showing signs of age and may not be as tender. The fatty parts should look white and be firm.
When cooking lamb, the best way to check for doneness is with an instant-read thermometer. Insert the thermometer in the thickest part of the meat.
Herb Crusted Roasted Rack of Lamb
Ingredients
For the Lamb
- 2 racks of lamb, frenched (about 1.5 pounds each)
- 2 to 3 teaspoons sea salt or Kosher salt
- 1/4 teaspoon ground black pepper
- 4 cloves garlic , minced
- 1 teaspoon finely chopped fresh thyme
- 1 tablespoon finely chopped fresh rosemary
- 6 tablespoons Dijon mustard
- 1 tablespoon balsamic vinegar
Instructions
- Pat the lamb racks dry with paper towels and place them in a roasting pan (or on a baking sheet pan), fatty side up, bones curving down.
- In the bowl of a food processor or blender, place the salt, pepper, garlic, thyme and rosemary and process until the mixture is finely minced. Add the mustard and balsamic vinegar and process until just combined, about a minute.
- Coat the lamb meat with the herb mixture. Allow to sit at room temperature for about 30 minutes to 1 hour.
- Preheat the oven to 450 degrees Fahrenheit.
- Roast the lamb for 20 minutes for rare and 25 minutes for medium rare.
- Remove from the oven and allow ribs to rest for 10-15 minutes, tented with aluminum foil. Serve cut into individual ribs if desired.
Notes
- When trimming the lamb rack, leave a thin layer of fat on the ribs.
- When cooking lamb, the best way to check for doneness is with an instant-read thermometer. Insert the thermometer in the thickest part of the meat.
- Lamb is best served medium-rare (pink inside), between 125-130 degrees Fahrenheit (52 to 54°C) or 130-135 degrees Fahrenheit (54 to 57°C) for medium.
- To prevent overcooking, roast the lamb 5-10 degrees below your target temperature As the meat rests, the meat juices redistribute and the temperature rises about 5 to 10 degrees. This puts you right at the perfect target/serving temp. So if you want to serve medium-rare lamb 125-130° F, remove the lamb from the oven when the internal temperature reaches 115-120°F, and allow it to rest for 10 to 15 minutes before serving.
- Recipe adapted from Barefoot Contessa Parties cookbook.
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