Rack of lamb is so elegant! Season the rack of lamb with rosemary, thyme and garlic, then brush with olive oil and roast in the oven. It’s the perfect recipe for entertainment and the holidays!
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I live for lamb chops. Juicy, tender, rare (please rare), deep red-pink, browned, crispy, herbaceous, greasy.
My version uses a simple rub of olive oil, garlic, salt, pepper, freshly chopped rosemary, and thyme.
The trick is not to overdo it with the herbs. The lamb tastes so good on its own. The spices should complement the lamb, not dominate it.
Do you have a favorite version of rack of lamb? Please let us know in the comments.
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Check out this rack of lamb recipe
Shopping tips for rack of lamb
When choosing lamb from the butcher, look for pink or rosy red meat. Meat that is darker red shows signs of aging and will no longer be as tender. Look for firm white fat and pink flesh that’s fine-grained.
You can buy a rack of lamb that’s already “French,” meaning it’s cut so the rib bones are exposed. At a full-service butcher, or even at the grocery store, you can ask the butcher to French them for you.
For a cheaper option, you can also buy an untrimmed frame and trim it yourself.
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For the best rack of lamb, use a thermometer
When roasting a rack of lamb, we strongly recommend using a thermometer. Why? Because rack of lamb isn’t that cheap and we don’t cook it that often. Using a meat thermometer takes the guesswork out of cooking the rack of lamb.
Insert the meat thermometer into the thickest part of the meat to test for doneness. It should read 125°F for Rare or 135°F for Medium Rare. Remember: the temperature will still rise a bit after you take it out of the oven to rest.
For simple entertainment, Season Ahead
You can season the meat 1 to 3 days before roasting. Store in an airtight zip-lock bag in the fridge until the performance. Just make sure you get it out 1 1/2 to 2 hours before roasting. You want it to reach room temperature to allow for even cooking.
The best recipes for serving with lamb chops!
- Garlic mashed potatoes
- Mashed potatoes and parsnips with chives and parsley
- Green beans with almonds and thyme
- Roasted Brussels Sprouts with Pomegranate Balsamic Glaze
- Roasted Butternut Squash Kale Saute
From the editors of Simply Recipes
Classic rack of lamb
Typically you will buy a rack of lamb that is already “French” or cut to reveal the rib bones. You can also ask your butcher to french them for you. For instructions on how to french them yourself, see How to French Rack of Lamb.
These instructions are for a rack between 1 1/4 and 2 pounds. Figure: Each rack caters for 2 to 3 people. If you’re cooking multiple roasts (not a crown roast, which is another matter), place them separately on the pan and you may need to increase the cooking time.
Cooking time will depend on the size of your rack of lamb and how infrequently you want it cooked. Rack of lamb should be cooked rare or at most medium rare.
ingredients
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1 or more French lamb rib racks with 7 to 8 ribs each (1 1/4 to 2 pounds for each rack)
For each rib rack:
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2 teaspoon chopped fresh rosemary
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1 teaspoon chopped fresh thyme
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2 cloves garlicchopped
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Salt
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Freshly ground black pepper
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2 tablespoon Extra virgin olive oil
method
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Marinate lamb:
Rub the rib(s) all over with the rosemary, thyme and garlic mixture. Rub with salt and freshly ground black pepper. Place in a thick plastic bag with olive oil.
Spread the oil so that it completely covers the rack of lamb(s). Squeeze as much air out of the bag as possible and seal. Place in a container to catch spills.
Marinate overnight in the refrigerator or at room temperature for 1 1/2 to 2 hours as the lamb will reach room temperature in the next step.
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Bring lamb to room temperature:
Remove the lamb from the refrigerator 1 1/2 to 2 hours before cooking to allow it to reach room temperature. If the meat isn’t room temperature, it won’t cook evenly and may be raw inside while the outside is cooked.
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Preheat oven to 450°F:
Arrange the oven rack so the lamb is in the center of the oven.
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Score the fat, salt and pepper, wrap the bones in foil, place in the pan with the fat side up:
Score the fat by making sharp, flat cuts through the fat, spaced about an inch apart.
Rub the grate all over with more salt and pepper. Place the rack of lamb bone-side down (fat-side up) on a foil-lined roasting pan. Wrap the exposed rib bones in a little foil to keep them from burning.
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Fry over high heat until brown, then reduce the heat at the end:
Place roast in oven at 250F for 10 minutes (longer if roasting more than one rack) or until top of roast is nicely browned.
Then reduce the heat to 300°F. Cook 10 to 20 minutes longer (depending on the size of the rack of lamb, if you are roasting more than one rack and how rare or well done you want your lamb). A meat thermometer inserted into the thickest part of the meat should read 125°F for rare or 135°F for medium rare.
Use a meat thermometer. Many factors can affect cooking time, such as the shape of the roast, the amount of fat marbling, and your individual oven preferences. This is too nice and tender a roast to risk overcooking.
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Let the roast rest 15 minutes before serving:
Remove from the oven, cover with foil and let rest for 15 minutes.
Cut lamb chops off the grill by slicing between the bones. Serve 2-3 chops per person.
| nutritional information (per serving) | |
|---|---|
| 524 | calories |
| 46g | Fat |
| 1g | carbohydrates |
| 26g | protein |
