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December 7, 2023

Rack of Lamb

A rack of lamb is an elegant, yet easy to prepare meal. Lamb is first seared in a hot skillet and then finished in the oven with an herb oil. Serve with a bright mint sauce and veggies.

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rack of lamb, sliced and topped with mint sauce on a serving platter
Photography by Gayle McLeod

More tasty lamb recipes:

Our Best Rack Of Lamb Recipe

It’s a stunner on the plate, and you’ll be surprised by just how easy it is to prepare. Rack of lamb should be served with Roasted Garlic Mashed Potatoes or Classic Mashed Potatoes, and some nice green veg like Broccolini, Kale Salad, Creamed Brussels Sprouts, or Green Beans Almondine. You can substitute our Chimichurri sauce for the mint sauce if you’d like to experiment with a different flavor profile. If you’re looking for more great lamb recipes, check out our Lamb Chops and Lamb Curry.

rack of lamb, salt, pepper, garlic, parsley, rosemary, olive oil and vegetable oil in prep bowls

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Ingredients For Herb Crusted Rack Of Lamb

  • 2 racks of lamb

  • Kosher salt and freshly cracked black pepper

  • Garlic cloves

  • Fresh flat-leaf parsley and fresh rosemary

  • Extra-virgin olive oil and vegetable oil

garlic, parsley, rosemary, olive oil, salt and pepper in a glass bowl
a rack of lamb being seasoned with salt and pepper on a baking sheet
rack of lamb seasoned with salt and pepper being browned in a skillet with vegetable oil
Roasted rack of lamb being brushed with mint sauce on a baking sheet

How To Cook Rack Of Lamb

  1. Pat dry the rack of lamb, and then generously season all over with salt and pepper.

  2. Make the garlic herb oil in a small bowl.

  3. Sear the lamb in a hot skillet.

  4. Transfer to a rimmed baking sheet.

  5. Brush the lamb with the prepared garlic herb oil.

  6. Roast in the oven for 15 minutes, or the internal temperature reaches 125°F on an instant-read thermometer.

a roasted rack of lamb topped with mint sauce on a sheet pan
rack of lamb, sliced topped with mint sauce on a serving platter

How to Store Roast Rack Of Lamb + Tips

  • Leftovers are good in the fridge for 2-3 days. We recommend reheating leftovers in a warm (not hot) oven. Leftover lamb can be frozen for up to three months.

  • “Frenching” means to remove all the excess sinew, fat, and meat from the ends of the bones. That’s how you get that gorgeous lamb lollipop look. You can ask for it at your butcher counter or do it yourself with a sharp kitchen knife.

  • Have an instant-read thermometer on hand for this recipe. It really helps to determine how long to cook a rack of lamb in the oven without overcooking it.

  • Whip up a quick batch of Mint Sauce to serve alongside.

a roasted rack of lamb topped with mint sauce on a serving platter

More Stunning Meat Dishes From The Modern Proper

Our Quick Rack Of Lamb Recipe And More

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Rack of Lamb

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  35 min
  • Calories: 465

Ingredients

  • 2 racks of lamb, frenched (about 3 pounds) (see Note)
  • 1½ teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 6 garlic cloves, grated
  • ¼ cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh rosemary
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon vegetable oil
  • Mint sauce, homemade or store-bought, for serving

Method

  1. Preheat the oven to 350°F with a rack set in the upper third position.

  2. Pat the lamb dry and season all over with 1 teaspoon of the salt and ½ teaspoon of the pepper.

  3. In a small bowl combine the garlic, parsley, rosemary, olive oil, the remaining ½ teaspoon salt, and the remaining ½ teaspoon of pepper.

  4. Heat a large dry heavy-bottom skillet over high heat until smoking. Add the vegetable oil. Once the oil is glistening, working with one rack at a time, add the lamb, ribs facing up, and cook until browned, about 5 minutes. Turn and cook for another 3 to 4 minutes, or until browned all over. Transfer to a rimmed baking sheet.

  5. Brush the lamb with the prepared garlic herb oil. Roast in the oven for 15 minutes, or the internal temperature reaches 125°F on an instant-read thermometer. Tent with foil and let rest for 10 minutes.

  6. Carve into chops and serve with mint sauce.


Note: Frenching means to remove all the excess sinew, fat, and meat from the ends of the bones. That’s how you get that gorgeous lamb lollipop look. You can ask for it at your butcher counter or do it yourself.

Nutrition Info

  • Per Serving
  • Amount
  • Calories465
  • Protein42 g
  • Carbohydrates1 g
  • Total Fat31 g
  • Dietary Fiber0 g
  • Cholesterol110 mg
  • sodium372 mg
  • Total Sugars0 g

Rack of Lamb

Questions & Reviews

Join the discussion below.

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  • Whitney

    What side dish would you recommend with this?

    Roasted Garlic Mashed Potatoes or Classic Mashed Potatoes, and some nice green veg like Broccolini, Kale Salad, Creamed Brussels Sprouts, or Green Beans Almondine. Hope you enjoy whitney!

  • Corrine

    I made this last night for my in-laws who were in town and wow was it good! The mint sauce is such a nice touch. Thanks for making me look good!

    That's what we are here for, we are so happy everyone enjoyed it!