Juicy, flavorful, and easy to prepare, this Rack of Lamb recipe is a total showstopper. Prepared in just 35 minutes with a handful of ingredients, it’s the perfect entree for holidays and special occasions.
Looking for something besides ham or turkey for the next holiday meal? Try this roasted rack of lamb recipe. It’s arguably faster and easier than traditional holiday entrees, yet it’s far more impressive. Of course, it doesn’t have to be served for the holidays. It works great for any special occasion or anytime you want a fancier-than-usual dinner. I know some people shy away from lamb because they’ve never cooked it before but, as you’ll see in this recipe, it’s surprisingly easy!
Why This Is The Best Rack of Lamb Recipe
- Short ingredient list. When it comes to cooking lamb, less is often more. This recipe uses simple ingredients like garlic, rosemary, lemon, and Dijon to season the lamb.
- Ready in 35 minutes. People often think a rack of lamb requires hours to cook but it couldn’t be farther from the truth. Including a quick sear and less than 15 minutes in the oven, this lamb recipe can be on the table in under 40 minutes.
- Perfect for special occasions. Lamb, especially a rack of lamb, makes a wonderful special occasion entree. It’s not something most people eat regularly, at least here in the US, so it always feels a bit impressive.
Recipe Ingredients
The ingredients list for this recipe is short and simple. Scroll down to the recipe card below for the exact measurements.
- Frenched rack of lamb – Frenched means that all the meat and fat have been scraped from the bones. This can be done at home but it’s often easier to ask the butcher to do it. Sometimes it will already be done.
- Olive oil – To sear the lamb.
- Garlic
- Fresh rosemary – Finely chopped rosemary is the primary herb seasoning for this recipe. Fresh rosemary is key.
- Lemon – Lemon zest and lemon juice add acidity to the dish and pair nicely with the earthy rosemary.
- Dijon mustard – Dijon adds an earthy flavor with a bit of a kick to the lamb.
- Salt & pepper
How To Cook a Rack of Lamb
As I noted above, this recipe is easy enough for anyone to make! The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 400F.
- Sear the lamb. Use paper towels to pat the lamb dry. Season with salt and pepper. Heat the olive oil to medium-high heat. Sear the lamb for 2-3 minutes per side until browned. Remove from heat.
- Season the lamb. Combine the garlic, rosemary, lemon, and Dijon mustard to form a paste. Brush it evenly over the seared lamb, ensuring the meat side is thoroughly coated.
- Roast. Roast the lamb in the oven for 12-15 minutes. Use an internal thermometer to ensure it has reached 125F for medium-rare.
- Enjoy. Let the lamb rack rest for 5-10 minutes. Slice into individual chops. Serve and enjoy!
Lamb Cook Times & Temperatures
Lamb is typically served medium-rare or medium.
For medium-rare, aim for an internal temperature of 125°F (52°C). This took 12-15 minutes in my oven.
For medium, cook to 135°F (57°C). This usually takes about 15-18 minutes.
Be sure to use a meat thermometer for accuracy and to check the temperature sooner than later, as it does overcook quickly.
Tips for Success
Cooking a rack of lamb for the first time? Here are a few important things to keep in mind.
- Sear first. Searing the lamb is an important step. It adds so much flavor and helps to lock in the juices. Just be sure to only sear for 2-3 minutes per side. The goal is only to add a nice brown sear, not to fully cook the lamb.
- Let the lamb rest. Letting the lamb rest after cooking is crucial to allow the juices to redistribute, ensuring tender and juicy meat.
- Use the right pan. If you don’t have an oven-safe skillet, sear the lamb in a regular pan and transfer it to a roasting pan to finish in the oven.
- Try different herbs. Substitute thyme or parsley for rosemary if desired, or use a combination of herbs for a more complex flavor.
Serving Suggestions
Lamb makes a wonderful special occasion dinner, especially for the holidays. Mashed potatoes and roasted asparagus pair well with this dish. You can also serve it with a side of mint jelly, prepared horseradish, or a light salad.
How To Store & Reheat Leftovers
- Fridge. Store leftover lamb in an airtight container in the refrigerator for up to 3 days.
- Reheat. Reheat gently in the oven at 300°F (150°C) to avoid overcooking.
Rack of Lamb
Ingredients
- 1 frenched rack of lamb about 1.5 pounds
- 2 Tablespoons olive oil
- 2 cloves garlic minced
- 1 Tablespoon fresh rosemary finely chopped
- 1 teaspoon lemon zest
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the rack of lamb dry with paper towels and season generously with salt and black pepper on all sides.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the lamb for 2-3 minutes per side until browned. Remove from heat.
- In a small bowl, mix together the minced garlic, chopped rosemary, lemon zest, lemon juice, and Dijon mustard to form a paste.
- Brush the rosemary garlic mixture evenly over the seared lamb, coating the meat side thoroughly.
- Transfer the skillet with the lamb to the preheated oven. Roast for 12-15 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare.
- Remove the lamb from the oven and let it rest for 5-10 minutes before slicing into individual chops.
- Serve warm with your favorite sides and enjoy!
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