Rack of Lamb Recipe (Oven Roasted, Perfect Every Time)

This rack of lamb recipe is roasted in the oven until perfectly tender with a flavorful garlic herb crust. Even though rack of lamb looks impressive, it’s actually very simple to make with the right timing and temperature. It’s perfect for holidays, dinner parties, or any time you want something a little special without a lot of effort.

key ingredients

Complete list of ingredients and amounts can be found in the recipe card below.

• 2 racks of lamb: Usually sold already frenched, so that the rib bones are cleaned. 
• Marinade: For a quick herbaceous marinade, combine minced garlic, finely chopped rosemary and thyme leaves, and some extra virgin olive oil. The marinade gives the lamb great flavor and also helps to keep it moist as it roasts.

A Quick Note on Preparing the Lamb

Most racks of lamb are sold already frenched, which means the rib bones have been cleaned of meat and fat. If yours is not, you can ask your butcher to do it for you. I left the fat on my racks, but you can trim some away if the layer looks too thick.

A Quick Look at the Method

This rack of lamb comes together with a simple garlic herb marinade and a quick roast in the oven. Below is a quick look at the process before you jump to the full recipe card.

1. Make the marinade: Stir together the garlic, rosemary, thyme, and olive oil.
2. Prepare lamb: Pat the racks dry, place them in a baking pan, and season with salt and pepper.
3. Coat with the marinade: Rub the herb mixture all over the lamb so it is well coated.
4. Roast, rest, and slice: Roast until the lamb reaches your preferred internal temperature, then let it rest before slicing between the bones.

When is Rack of Lamb Done?

Rack of lamb is usually best cooked to rare or medium-rare. I prefer it medium-rare, but you can cook it a little longer if you like.

The best way to check doneness is with an instant-read thermometer. Since the temperature will continue to rise slightly as the lamb rests, remove it from the oven about 5°F before it reaches your desired final temperature.

Here are the temperature guidelines to follow:

• Rare: Remove from the oven at 115°F (46°C). The temperature should rise to about 120°F (49°C) as it rests.
• Medium-rare: Remove from the oven at 120°F (49°C). The temperature should rise to about 125°F (52°C) as it rests.
• Medium: Remove from the oven at 125°F (52°C). The temperature should rise to about 130°F (54°C) as it rests.
• Medium-well: Remove from the oven at 140°F (60°C). The temperature should rise to about 145°F (63°C) as it rests.
• Well done: Remove from the oven at 145°F (63°C). The temperature should rise to about 150°F (65°C) as it rests.

How to Get the Best Results

• If the lamb looks like it is drying out while roasting, baste it with the pan juices or a little melted butter.
• Let the lamb rest for 10 to 15 minutes before carving so the juices can settle back into the meat.
• Use a meat thermometer for the most reliable results. I like using this Digital Wireless Meat Thermometer because you can track the temperature without opening the oven.

Leftovers

Rack of lamb is best served right after cooking, but leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, place the lamb in a baking dish with a splash of broth or water, cover with foil, and warm in a 350°F oven until heated through. The microwave works in a pinch, but the oven gives the best texture.

What to Serve with Rack of Lamb

Rack of lamb pairs well with simple sides that let the meat shine. You can serve it with simple sides like potatoes or vegetables, or turn it into a full meal with your favorite roasted sides. For a classic dinner, serve it with garlic mashed potatoes, green beans, or roasted carrots. If you want something lighter, try a crisp green salad or asparagus. It is also delicious with a cool, creamy sauce like tzatziki or a classic mint sauce.

Common Questions