Roasted Rack Of Lamb
A rack of lamb looks impressive on the table, but it’s surprisingly simple to make. With a quick herb marinade and a bit of resting time, you’ll have a tender, flavorful dinner that feels like a special occasion.
This is a great recipe to keep in your back pocket for holidays, date nights, or when company’s coming over. Serve it with your favorite sides like garlic smashed potatoes or quinoa salad and let the lamb do the heavy lifting.
Roasted Rack of Lamb is known for its rich, savory flavor thanks to the natural tenderness of the lamb and the fresh garlic and herb coating. The fat cap keeps the meat moist while it roasts, and the rosemary and thyme bring out the classic, earthy flavor.
It’s one of those recipes that feels like restaurant fare but comes together with basic ingredients and an easy process. If you usually make a prime rib roast for the Thanksgiving or Christmas maybe switch it our for a lighter, more budget friendly rack of lamb. If you need more than 4 servings just double the recipe, you can do it easily right in the recipe card below.
Rack of lamb works well for intimate dinners or smaller gatherings too where you want to serve something a little fancy. Whether you’re celebrating something or just want to switch up your usual routine, this recipe fits the bill.
How Long To Cook a Rack Of Lamb
It’s not so much how long to cook it but rather you’re roasting it to the correct internal temperature. A instant-read digital thermometor is great for quick precise temperature checks. Remember you’re going to let it rest after you take it out of the oven and the temperature will rise another 10 degrees while resting.
Here are the final temperatures for roasted lamb:
- 125°F for rare
- 135°F for medium rare
- 145°F for medium
When Purchasing Lamb
When buying lamb the meat should be pink and firm with a small fat cap for flavor. You can often find good-quality lamb at the meat counter. But you can find great lamb at Costco as well.
What You Need To Make A Rack Of Lamb
Make sure you have everything ready before starting to make this easy. Meal planning ahead means less stress and no last-minute store runs when you’re prepping for guests.
- rack of lamb, 8 ribs
- garlic
- fresh thyme
- fresh rosemary
- olive oil
- salt
- pepper
Storing Leftovers
Store any leftover lamb in an airtight container in the refrigerator for up to 3 days. It reheats well for lunch the next day or can be repurposed into a grain bowl or sandwich.
Roasted Rack of Lamb
Ingredients
- 1 rack of lamb 6–8 ribs
- 2 cloves garlic crushed
- 2 tbsp olive oil
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh rosemary chopped
- ½ tsp salt
- ⅓ tsp black pepper
Instructions
- In a small bowl, combine olive oil, chopped thyme, rosemary, and crushed garlic
- Rub this marinade all over the lamb rack
- Place the lamb in a zip-top bag or covered dish, refrigerate for 5–6 hours (or overnight)
- About 1 hour before roasting, remove lamb from the fridge to bring to room temperature
- Preheat oven to 375°F
- Score the fat side of the lamb, then season with salt and pepper
- Wrap the rib tips in foil
- Place lamb fat side up in a roasting pan. Roast for 12–13 minutes
- Reduce oven to 300°F and roast for another 15 minutes or until it's cooked to your preference, when resting the temperature will increase about 10 degrees
- Remove from oven, tent with foil, and let rest 10–15 minutes before slicing
- Slice between ribs and serve with sauce or fresh herbs if desired
Video
Notes
- Letting the lamb rest is crucial, it redistributes the juices and keeps it tender, and the final temperature increases by about 10 degrees
