Looking for an easy Rack of Lamb Recipe? This beautifully tender roast lamb rack is easy and quick to make and perfect for entertaining. Serve with garlic mashed potatoes and my delicious gravy!
Lamb lovers will adore these slow-cooked Braised Lamb Shanks
IN COLLABORATION WITH ‘LAMB – TRY IT LOVE IT’
Hands up who is slightly puzzled/intimidated about how to cook a rack of lamb? I was, until I actually roasted one… and discovered that it is actually very easy!
It also makes for an impressive dinner party recipe – or how about an alternative Christmas roast? Read my tips and watch the video on how to prepare the best roast lamb rack.
What cut of meat is rack of lamb?
This lamb cut, also known as ‘best end of neck’ is a prime cut (read more expensive). It comes from the ribcage of the animal and consists of between 6 to 12 ribs. An eight rib rack is considered a full racks and will serve up to 6 people (or 4 greedy ones).
You will probably have to visit a butcher or order your lamb rack online. It is generally sold as ‘French trimmed’ which means the fat has been trimmed away from the end of bones. This is not essential but makes for a better presentation.
By the way, lamb chops are basically a rack of lamb cut into individual chops so if you are a fan of lamb chops you will LOVE rack of lamb 😉
How to cook rack of Lamb
The easiest way to cook a rack of lamb is to roast it in the oven. Unlike bigger cuts such as leg of lamb or shoulder, rack of lamb actually cooks really quickly.
Some recipes ask for as little as 12 to 15 minutes cooking time, but be aware that the actual time will depend on how big your lamb rack is and how you like it cooked. Checking the temperature with a digital thermometer is the best way to determine if your lamb is cooked to perfection.
A lot of ‘chefy’ recipes call for a herbed or breaded rack of lamb. I find that the meat is so delicious it hardly needs much embellishment. Simply marinate in olive oil, lemon juice, garlic and fresh herbs and you are guaranteed lots of flavour.
Cooking temperatures for lamb
Aim for the following internal temperatures depending on how you like your lamb cooked: 60°C/ 135°F (medium rare), 65°C/150°F (medium). Well done is not recommended for rack of lamb. Always rest the meat for at least 10 minutes, loosely covered with foil, before carving.
Roast Rack of Lamb Step by Step
STEP 1. Prepare a simple rack of lamb marinade – combine olive oil, lemon juice, minced garlic and finely chopped rosemary and thyme.
STEP 2. Rub the marinade all over the lamb and season well with salt and pepper. Cover and chill for two hours or overnight if you prefer.
TOP TIP:Make sure you bring the lamb back to room temperature for at least an hour before roasting.
STEP 3. When you are ready to cook the lamb preheat the oven to 200C (400F). Use a sharp knife to score the fat creating a crosshatch pattern. I kept the all the fat on my rack you can slice away some (but not all) of the fat if you prefer.
STEP 4. Heat a large pan over high heat and sear the lamb, fat side down for a couple of minutes or until golden. Flip over and sear the other side and then do either end until nicely seared.
STEP 5. Use a strip of foil to cover the ends of the bones. Stand the lamb on an oven tray with a rack over it (to allow fat to drain).
STEP 6. Cook for 15 minutes then check the temperature by inserting a meat thermometer in the thickest part between the bones. If your lamb rack is on the small side it may be ready now. If not,continue cooking for another 5 or up to 10 minutes.
STEP 7. Loosely cover the lamb with foil and rest for 10 minutes. Arrange the lamb racks on a pretty platter with their bones interlocking to make an arch – this is called a ‘Guard of Honour’.
STEP 8. To carve, place the lamb fat side up on a cutting board and slice between the bones. Allow for 2-3 chops per person.
STEP 9. Serve the chops over garlic mash with a side of steamed green vegetables. Drizzle with the gravy and enjoy!
What to serve with rack of lamb
I served my lamb with garlic mashed potatoes, a simple gravy and steamed green vegetables. You can also serve it with Tabbouleh, Greek Pasta Salad or Greek Smashed Potatoes.
Lamb Gravy
STEP 1. You can prepare this while the lamb is roasting in the oven. Bring 120ml (½ cup) white wine, 240ml (1 cup) chicken stock, 1 halved shallot and small sprig of rosemary to a simmer in a saucepan and allow to reduce by half.
STEP 2. If the gravy requires further thickening then add 1 tablespoon of cornflour diluted in 1 tablespoon of cold water and boil for a couple of minutes.
LOOKING FOR MORE DELICIOUS LAMB RECIPES?
Are you looking for new and exciting ways to cook with lamb? You will find a growing selection of delicious lamb recipes that are easy to make and packed with flavour HERE.
Simple Roast Rack Of Lamb Recipe
Ingredients
- 2 French trimmed racks of lamb 8 ribs each
- Salt and pepper to season
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic , minced
- 2 tbsp fresh rosemary , finely chopped
- 2 tsp fresh thyme leaves
For the gravy
- 250 ml (1 cup) lamb or chicken stock
- 120 ml (½ cup) white wine
- 1 shallot , skin on, cut in half
- Sprig rosemary
- 1 tbsp cornflour (cornstarch) diluted in 1 tbsp cold water
Instructions
Marinate the Lamb
- Prepare a simple rack of lamb marinade: combine olive oil, lemon juice, minced garlic and finely chopped rosemary and thyme.
- Rub the marinade all over the lamb and season well with salt and pepper. Cover and chill for two hours or overnight if you prefer. Make sure you bring the lamb back to room temperature for at least an hour before roasting.
Cook the Lamb
- When you are ready to cook the lamb preheat the oven to 200C (400F). Use a sharp knife to score the fat creating a crosshatch pattern. I kept the all the fat on my rack you can slice away some (but not alof the fat if you prefer.
- Heat a large pan over high heat and sear the lamb, fat side down for a couple of minutes or until golden. Flip over and sear the other side and then do either end until nicely seared. Use a strip of foil to cover the ends of the rack bones. Stand the lamb on an oven tray with a rack over it (to allow fat to drain).
- Cook for 15 minutes then check the temperature by inserting a meat thermometer in the thickest part between the bones. If your lamb rack is on the small side it may be ready now. If not,continue cooking for another 5 or up to 10 minutes.
- Loosely cover the lamb with foil and rest for 10 minutes. Place the lamb fat side up and slice between the bones to carve. Allow for 2-3 chops per person.
Lamb Gravy
- You can prepare this while the lamb is roasting in the oven. Bring 120ml (½ cup) white wine, 240ml (1 cup) chicken stock, 1 halved shallot and small sprig of rosemary to a simmer in a saucepan and allow to reduce by half, about 15-20 minutes.
- If the gravy requires further thickening then add 1 tablespoon of cornflour diluted in 1 tablespoon of cold water and boil for a couple of minutes.
Rosalind says
Excellent. Followed the recipe entirely. Lamb was so moist and had an amazing taste. Will definitely make these again.