Roasted Rack of Lamb

5 from 12 votes

This post may contain affiliate links. Read full disclosure.

A roasted rack of lamb infused with garlic and rosemary is an impressive and effortless main course! It’s quick and easy yet elegant enough for any holiday table.

Sliced roasted rack of lamb on a white platter.


 

Why you’ll love this recipe:

Roast rack of lamb is a mouth-dropping dish that’s super simple and surprisingly hands-off. I like to infuse the lamb with a simple rosemary and garlic marinade, then roast it until it reaches a juicy medium-rare.

We’ve made this roasted lamb rack on New Year’s Eve for the last four years! It’s succulent, fool-proof, and looks gorgeous in the center of the table.

It’s as simple as defrost, marinade, and roast. A simple combination of garlic, nutmeg, and cayenne complements the distinctive flavor of the lamb without overpowering it. This rack of lamb recipe is a MUST-TRY!

Sliced roasted rack of lamb with mashed potatoes.

Key Ingredient Notes:

  • Rack of lambs – For this recipe, you’ll need two rack of lambs. You can cut the recipe in half if you’re only cooking for two. Make sure they’re frenched, which means the extra fat, cartilage, and meat is removed from the bones. Also look for meat that is a pinkish red, as a dark red means it’s starting to age.
  • Spices – Salt, pepper, nutmeg, and cayenne complement each other well and add a slight kick to the lamb.
  • Olive oil adds flavor, tenderizes the meat, and encourages browning in the oven!
  • Garlic – Minced garlic adds a nutty depth of flavor!
  • Rosemary – For a kiss of evergreen, citrus, and pine.
Roasted rack of lamb ingredients.

How to make this recipe:

1. Marinade the lamb racks

  • In a large Ziplock bag, mix the salt, spices, minced rosemary, garlic, and olive oil.
  • Place the lamb racks into the bag.
  • Squeeze out any excess air and seal the bag. Gently massage it so all the spices, garlic, and olive oil are evenly dispersed.
  • Marinade the lamb for at least one hour, or overnight.
Side by side images of marinating the lamb.

2. Roast the lamb racks

  • Preheat the oven to 375 degrees Fahrenheit.
  • Line a baking sheet with aluminum foil, and place the racks on top.
  • Roast for 20 to 30 minutes, or until the internal temperature reaches 130 to 140 degrees for medium rare. Remember the temperature will continue to rise a bit once it’s out of the oven.
  • Broil for 2 to 3 minutes to char the outside. Don’t walk away, lest you forget about it and it burns!
  • Carefully remove it from the oven, tent it with foil, and let it rest for at least 5 minutes and up to 15. Enjoy!
Side by side images of raw and roasted rack of lamb on a baking sheet.

Tips for Success:

  • If you’re serving guests, count at least 3 lamb chops per person, possibly 4. This recipe counts 4 chops as a serving since the racks are on the smaller side.
  • Roast rack of lamb is typically served rare or medium-rare with a bright reddish pink center. This way it’s juicy and tender inside. Remember the temperature will continue to rise as you pull it out of the oven.
  • Let the meat rest for at least five minutes before you slice it. The juices reabsorb back into the meat as it sits.
  • If the rack of lamb isn’t frenched, ask your butcher or even the attendant at the meat counter to french it for you.
  • Don’t overcook the lamb! For rare, cook until the internal temp reaches 125 degrees F, and for medium-rare, 135 degrees F.

Storing Tips:

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • You can reheat them in the oven or in the microwave. If you plan to microwave them, be sure to do it until just warmed through. You don’t want to make the meat tough!
  • To reheat, place on a sheet pan with a small amount of broth or water, tent with foil, and cook in a 300 degree F oven until hot.

FAQs:

How many does one rack of lamb serve?

One rack of lamb has eight chops, which serves around 2 to 3 people. I like to count four chops per person so I know there will be plenty! If you plan to serve plenty of appetizers, you could count three chops per person.

Should you sear rack of lamb before roasting?

No, it’s not necessary and one extra step! For this method, you roast the lamb at a moderate temperature until it’s perfectly cooked, then broil the outside to caramelize it. There’s no need to dirty up a skillet.

What temperature do you roast a rack of lamb at?

First, roast the lamb at 375 degrees for a perfectly juicy center, then broil for a caramelized crust.

Sliced roasted rack of lamb on a white platter.
5 from 12 votes

How to Roast a Perfect Rack of Lamb

Roasted rack of lamb infused with garlic and rosemary is an impressive and effortless main course! It's quick and easy, yet elegant enough for any holiday table.
Prep: 5 minutes
Cook: 25 minutes
1 hour
Total: 1 hour 30 minutes
Servings: 4 servings

Ingredients

  • 2 lbs frenched rack of lambs about 2 racks with about 8 ribs each, Note 1
  • 1 teaspoon table salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground nutmeg Note 2
  • ½ teaspoon cayenne pepper Note 3
  • 4 garlic cloves minced
  • 2 tablespoons olive oil
  • 2 rosemary sprigs finely chopped

Instructions 

  • In a large Ziplock bag, mix the salt, spices, minced rosemary, garlic, and olive oil. 
  • Place the lamb racks into the bag. 
  • 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.
  • 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.

Tips & Notes

Note 1: Look for a rack of lamb that’s a pinkish red color. A dark red means the meat is starting to age and won’t be as tender. 
Note 2: Nutmeg loses its flavor quickly, that’s why I always grate a whole nutmeg right before using.
Note 3: Cayenne pepper adds a small kick to the crust. If you don’t like spicy, swap it with smoked paprika.
Storing Tips:
– Store leftovers in an airtight container in the refrigerator for up to 3 days.
– You can reheat them in the oven or in the microwave. If you plan to microwave them, be sure to do it until just warmed through. You don’t want to make the meat tough!
– To reheat, place on a sheet pan with a small amount of broth or water, tent with foil, and cook in a 300 degree oven until hot.

Nutrition

Calories: 687kcal, Carbohydrates: 2g, Protein: 24g, Fat: 64g, Saturated Fat: 26g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 29g, Cholesterol: 126mg, Sodium: 675mg, Potassium: 341mg, Fiber: 1g, Sugar: 1g, Vitamin A: 109IU, Vitamin C: 1mg, Calcium: 35mg, Iron: 2mg
Course: Main Course
Cuisine: American

This recipe was originally published on January 28th, 2014.

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

Leave a comment

Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

31 Comments

  1. I use Garam Masala, basil, salt and pepper, have never marinated it. Once I found Garam Masala it has been perfect. Only enhances the flavor of the lamb with the mediterranean spice. We are having iit tonight for New Years
    Eve! Happy New Year.

  2. 5 stars
    Thank you for posting this! Have always seared then put in oven to finish. Lots of smoke the old way, not your way. Lamb came out perfect medium rare and was a hit for Christmas. Thanks again, happy New Year!

  3. 20-30 minutes at 350? I don’t think so. My lamb was still baa-ing when it came out of the oven. Next time I’ll do 400′ for 40 mins minimum. Other wise, marinade was great.

    1. Hi, Kathleen. Thanks for the feedback. I’m glad you liked the marinade and you’ve found the perfect time and temp for your oven.