Rack of lamb is simple to prepare and quite elegant for a proper dinner party. Racks have become so popular and expensive in the U.S. that chefs have turned to overseas sources to supply their restaurants at a much cheaper price. There are many New Zealand producers selling lamb with no added hormones or antibiotics. Small organic and free range producers in the U.S. sell their animals whole, so you not only get two racks you get everything else, legs, shoulders, shanks, etc. as well. Lambs are very small, 35 to 40 pounds, so if you split a whole one with a friend it is easy to use up all of the cuts. The herb marinade for the rack really perfumes the meat if it is done a day or two ahead of time. The same marinade can be used for many other cuts as well. It is best to remove as many of the herbs and garlic before roasting as they will burn and create off flavors.
| Level: | Easy |
| Total: | 13 hr 10 min |
| Prep: | 10 min |
| Inactive: | 12 hr |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 2 lamb racks (about 8 to 9 ribs each)
- 1/2 cup extra-virgin olive oil, plus 2 tablespoons
- 4 garlic cloves, unpeeled and crushed
- 2 (4-inch) rosemary sprigs, crushed
- 6 thyme sprigs, crushed
- 4 rosemary sprigs, for garnish
- Freshly ground black pepper
- Sea salt
Instructions
- Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
- The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.
- Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.
- To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 530 |
| Total Fat | 54 g |
| Saturated Fat | 14 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 9 g |
| Cholesterol | 43 mg |
| Sodium | 247 mg |
| Serving Size | 1 of 4 servings |
| Calories | 530 |
| Total Fat | 54 g |
| Saturated Fat | 14 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 9 g |
| Cholesterol | 43 mg |
| Sodium | 247 mg |
Reviews
I don’t understand all of the positive ratings. Since the only liquid in this recipe is olive oil, it solidifies in the refrigerator. Although I made sure the meat was well coated prior to refrigerating it, all of the olive oil rested on the bottom of the marinating container and congealed there — unbeknownst to me. When I flipped the container over, the olive oil stayed on that side of the container (then on the top). I flipped it over a few times the day I prepped it and then again a few times the next day — not realizing that none of the flavors were actually penetrating the meat.
I didn’t realize any of this until removed the lamb from the frig to bring it to room temperature. As best I could, I brushed the congealed olive oil over the meat and tried to distribute the garlic and herbs. It was too little too late. The meat was boring, although cooked perfectly (those instructions were spot on).
I would never again make this recipe as is.
Yes! I did this wonderful rack of lamb roast for Easter 2022 and it was so delicious I made it again a month later. I will be making it again in July 2023 and will add Red Roasted Potatoes, Mint Jelly and Pillsbury Buttermilk Biscuits. I do the marinade for at least 24 hours and it comes out fabulous. I like the lamb medium and since I cook only for my self there are no complaints. However, I do miss my wife, she was an incredible cook that no one ever came close to! Save the receipt and print it out for future use for yourself or others.
Thanks s
This recipe was amazing I made it for me and Dad who hasn’t Lamb before and he loved it I give it a 10/10
Best recipe ever. I’ve cooked for my partner for two years and he said this is one of the best things I’ve ever made. I paired it with small potatoes and asparagus. I would say a little bit less than 20 minutes is perfectly done, and maybe do more olive oil in the marinade so it fully covers the lamb. Other than that, 10/10
I love this it is so good. I had a friend to dinner that said he didn’t like lamb, I wish I had made more he loved it and so did every one else. This year I’m making 4 racks.
Great marinade, I added pomegranate molasses which made the sear on the fat cap delicious & complex.
Very easy and delicious recipe!! I roasted in oven for 15 minutes. We like it rare. So good!!!
My family’s (yes, kids included) absolute favourite way to enjoy lamb! We add extra garlic cloves, potatoes and carrots to keep things interesting. While the lambs resting, leave the vegetables in the oven to roast to caramelized perfection.!
Perfect! I used basil instead of thyme because I had it on hand, and it tasted delicious. Seared for about 5 mins (fat side down) on high and then cooked at 200 degrees celsius for about 18 minutes and it came out a perfect medium rare. So juicy and delicious! I sauteed some mushrooms in the juices leftover in the pan after I’d seared the lamb (plus some butter) and they tasted just divine!