A roasted rack of lamb infused with garlic and rosemary is an impressive and effortless main course! With just a couple of ingredients, it’s a hassle-free dish that will be a showstopper on any holiday table.
Roasted 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 many years! It’s succulent, foolproof, and looks gorgeous in the center of the table.
It’s as simple as defrost, marinade, and roast…pretty much a hands-free recipe. The 6-ingredient marinade is a combination of garlic, nutmeg, and cayenne that makes the rich flavor of the lamb shine. This rack of lamb recipe is a MUST-TRY along with my scalloped potatoes!
“Loved this the first time. Thank you! My 3 1/2 year old loved it as well 🙂 Making for the second time tonight!” – Jen
Why you’ll love this recipe
- Minimal ingredients and minimal prep. Forget the hassle of trying to cook something with a million steps for a holiday meal. This rack of lamb takes only 5 minutes of prep time.
- Easy to pair with so many side dishes. The options are endless whether it’s roasted vegetables, mashed potatoes, salads, and more!
- Perfect to prep ahead to make entertaining easier. You can marinate the lamb up to a day in advance. This way all you have to do is roast and serve.
“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.” – Morgan
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 people. 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. I like to grate nutmeg from the pod so it’s fresh in flavor.
- 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.
Purchasing tip
You’ll want the racks of lamb to be frenched for cooking (the bones are clean, with excess cartilage removed). For easy preparation, buy them already frenched from the butcher to keep prep time to 5 minutes.
How to make roasted rack of lamb
1. Marinade the lamb racks
- Mix the salt, spices, minced rosemary, garlic, and olive oil in a large freezer bag.
- 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.
2. Roast the lamb racks
- Preheat the oven to 375ºF.
- 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 140ºF 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!
Expert Tips
- 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.
- 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.
- Roast rack of lamb is typically served rare or medium-rare with a bright reddish pink center (this means 135ºF on a meat thermometer). This way it’s juicy and tender inside. Remember the temperature will continue to rise as you pull it out of the oven.
- Broil at the end for that golden brown crust. This gives you that seared finished without having to make a mess cooking the rack of lamb in a pan.
- 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.
What to serve with this rack of lamb recipe
The rich meat is so flavorful, it will truly compliment almost any side dish. Here are some we often serve with it:
Storage
Store any leftover cooked lamb chops 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, 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 300ºF oven until hot.
FAQs:
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.
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.
First, roast the lamb at 375°F for a perfectly juicy center, then broil for a caramelized crust.
How to Roast a Perfect Rack of Lamb
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.
⭐️ Did you make this recipe?
Please leave a review and let us know how you liked it!
Tips & Notes
– 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
This recipe was originally published on January 28th, 2014.
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.
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!
So happy to hear that, Morgan! Thank you for sharing your feedback!
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.
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.
I don’t care for lamb but my husband does. I made this for his New Year Day supper. He said it is the best!
Yay, so happy your husband enjoyed it. Thank you for your feedback, Renee!!
Loved this the first time. Thank you! My 3 1/2 year old loved it as well 🙂 Making for the second time tonight!
AWESOME! Thank you so much for your feedback, Jen!