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Classic Rack of Lamb
Classic Rack of Lamb
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
125 minutes
Elegantly seasoned rack of lamb with rosemary, thyme, and garlic, roasted with olive oil. Ideal for special occasions and festive gatherings.
Ingredients:
  • 1 or more Frenched* lamb rib racks with 7 to 8 ribs each (1 1/4 to 2 pounds for each rack, figure each rack feeds 2-3 people)
  • For each rib rack:
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 2 cloves garlic, minced
  • Pepper
  • 2 tablespoons extra virgin olive oil
  • *Typically you will buy a rack of lamb already "Frenched", or cut so that the rib bones are exposed. You can also ask your butcher to french them for you. For directions on how to French them yourself, see How to French a Rack of Lamb .
Instructions:
  • Infuse the lamb with flavor: Massage rib rack(s) with a blend of rosemary, thyme, and garlic, then season generously with salt and freshly ground black pepper. Transfer to a sturdy plastic bag with olive oil, ensuring the lamb is fully coated. Remove air, seal tightly, and place in a leak-proof container. Refrigerate overnight for optimal flavor infusion, or let sit at room temperature for 1 1/2 to 2 hours to slowly come to room temperature.
  • Allow the lamb to come to room temperature by taking it out of the refrigerator 1 1/2 to 2 hours before cooking. This ensures even cooking throughout the meat.
  • Preheat your oven to 450°F and position the oven rack in the center for even cooking of the lamb.
  • Score the fat by making shallow cuts spaced an inch apart. Season the rack with salt and pepper, ensuring even coverage. Place the lamb rack fat side up on a foil-lined roasting pan, wrapping the exposed rib bones in foil to prevent burning.
  • Sear and slow roast for perfect doneness: Start by placing the roast in a preheated oven at 450°F for about 10 minutes until it develops a beautiful brown crust. Then, lower the oven temperature to 300°F and continue to cook for an additional 10-20 minutes, depending on your desired doneness. For rare, aim for an internal temperature of 125°F, medium rare 135°F. Remember, it's always best to use a meat thermometer to ensure accuracy and avoid overcooking this delicate and tender roast.
  • Let the roast rest for 15 minutes: Take out of the oven, cover with foil, and allow to rest. Slice between the bones to separate lamb chops from the rack. Serve 2 to 3 chops per person. If you enjoyed the dish, please consider giving us a rating and leaving a comment!

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