How to Roast a Perfect Rack of Lamb
Effortlessly impressive to serve on special occasions, yet simple to prepare for everyday meal, you’ll never go wrong with this roasted rack of lamb infused with rosemary and garlic.
When you’re planning a menu for a special occasion, say New Year’s Eve, do you go with something elaborate, like lasagna? Or something quick and simple – and preferably make ahead – but still festive enough for celebration?
It’s no brainer for me. I always go with something quick and easy, but still special enough for holiday table.
That’s probably why, roasted rack of lamb has been our traditional New Year’s Eve dinner for the last 4 years. I mean it’s as simple as 1-2-3. Defrost. Marinade. Roast. And you get all the time to work on your fabulous dessert table, which is way more important, right?
The distinctive lamb taste (you know, the kind of game-y flavors) doesn’t require heavy seasoning. In fact, the simpler, the better. You don’t want to mask that amazing unique flavor of lamb with too much spices.
Out of many variations I’ve tried, I keep coming back to fresh rosemary and garlic with a touch of nutmeg and cayenne pepper. The flavors compliment each other well and add a nice kick to juicy tender lamb.
Good news: you practically can’t mess up this recipe. Well, unless you overcook it. Don’t overcook it! Medium rare is usually best for rack of lamb.
I promise, you won’t be disappointed with this meal on a special occasion. Give it a try!
Thanks for reading.
How to Roast a Perfect Rack of Lamb
Effortlessly impressive to serve on special occasions, yet simple to prepare for everyday meal.
Yield: 4 servings
Ingredients:
- 2lbs frenched rack of lambs (about 2 racks with about 8 ribs)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground nutmeg
- ½ teaspoon cayenne pepper
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 rosemary sprigs
Directions:
- In a small dish, combine salt and spices. Sprinkle seasoning evenly all over the lamb.
- Add olive oil and minced garlic in a large zip lock bag and spread it evenly inside the bag.
- Put the racks of lamb into the bag and place the rosemary on each side.
- Squeeze out the air and zip the bag. Massage it slightly so that olive oil, garlic and all other spices are evenly distributed.
- Marinate the lamb for at least an hour, or overnight. Bring it to room temperature before cooking.
- Preheat the oven to 375°F (190°C).
- Place the lamb racks on a baking sheet lined with foil.
- Roast for 20-30 minutes depending how you like it done. The internal temperature should reach at least 130-140°F for medium rare. Broil for 2-3 minutes to add a little char before taking it out.
- Cover with foil and rest for about 5 minutes before serving.
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This recipe was originally published on January 28th, 2014.
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PERFECTION!! I made this for my husband for Father’s Day dinner. And he said verbatim, “this is a perfectly cooked rack of lamb”. He absolutely loved it!! Thanks!!
Yay, so happy you and your husband loved it!! Thank you for your feedback, Tasha!
Awesome awesome awesome will definitely be making it again!
Yay, thank you for your feedback, Bernadette! Glad you enjoyed the lamp chops. 🙂
Two thumbs up! The herbs & seasonings complimented each other!
Yay, so glad you enjoyed it, Janice. Thank you for your feedback!
Looking forward to trying this! If I want to add a crust by searing before roasting, any additional instructions you’d recommend? Thanks!
Hey, Josh. Do you mean you want to sear the roast before putting it in the oven? If so, I don’t recommend it. The whole point is to roast at low temp first and then sear at the end. I promise, you’ll get a great crust at the end.
I followed your recommendation and did the roast + sear and it turned out AMAZING. My specs for a single rack: roast for 24 minutes at 375 + 4 minutes broil on high made for a perfect medium rare with an excellent crust.
Thanks Shinee!
Awesome! Thanks for your feedback, Josh!
Made this the other day for my hubs and I after the kiddies went to bed and it was Delicious! perfectly seasoned and super tender! definitely going to keep this recipe for future use. 🙂
Hi, Heather. So happy to hear you and your husband enjoyed this recipe. Thank you for your feedback.
Delicious! I couldn’t find fresh rosemary so I just rubbed into the meat dried rosemary and it came out perfect. Cooked it for 30 minutes and it was right at 130F Everyone totally enjoyed it and will make it again. My first time making a rack of lamb. Thank you for the recipe!
Defrost?!?! Never, ever defrost.. That defeats the whole purpose of good food…
Hi, Thomas. So are you suggesting to cook it frozen?
🙂 No absolutely not
Things are just so much better when they’re fresh. We all know that.
You have so great produce in America and when cooking for as you say, a special occasion, we need to start of with the better alternative.
Go to a local butcher or a supermarket where they have fresh produce. The taste are so much better when the meat, the fibers, haven’t been frozen.
Oh, I see. Thanks for clarification, Thomas. 🙂 Unfortunately, some of us live in a rural area where you can’t always get the best fresh meat. And as we butcher our own beef, we have to freeze them to properly store the meat, and I have to say it’s totally fine.
Sain uu Shinee yamar goy jor tavia ve nuhur ohin 2-too hiij ugnuu.bi urgelj chinii blogoor zochilj shine joriig chin dagaj hiih durtai.Ih bayarlalaa 🙂
Sain, sain bn uu Cheegii! Minii blogoor zochilj bdagt mash ih bayarlalaa, mun minii joruud taalgdaj bgaad mash ih bayartai bn. Setgegdelee uldeesend bayarlalaa! 🙂
I just found your site through FoodGawker and I love this recipe! I’ve been looking for a good rack of lamb recipe and I’m so happy you popped up! Thanks for sharing.
Hi, Ali! I’m so glad you found what you were looking for on my blog! 🙂 I do love this recipe, so effortless, yet delicious. Good luck!