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Best Rack Of Lamb Recipes

Best Rack Of Lamb Recipes

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Rack Of Lamb Shopping Tips

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Rack Of Lamb Cooking Tips

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Frenched Rack of Lamb

Preheat the oven to 425 degrees F (220 degrees C). Wrap garlic head in foil.

Roast garlic in the preheated oven until soft, about 40 minutes. Remove from the oven and let cool enough to handle, 15 to 20 minutes. Slice in half squeeze to remove the roasted garlic within.

Combine 1 tablespoon roasted garlic with bread crumbs, parsley, and thyme. Reserve remaining roasted garlic for another use.

Wrap the exposed bone sections of the rack individually in aluminum foil.

Set the rack, bone-side down, ribs facing away, on a sheet of plastic wrap and sprinkle with salt and pepper. Brush meat with mustard to create a thin layer. Spread bread crumb mixture over and press the crumbs into it using the plastic wrap. Set the lamb on a roasting rack. Discard the plastic wrap.

Roast in the preheated oven until an instant-read thermometer inserted into the center reads at least 140 degrees F (60 degrees C) for medium doneness, or to desired doneness, 25 to 35 minutes. Let the lamb sit for 20 minutes in a warm location carve into 4 two-bone chops. Season with salt.

2. rack of lamb side dishes

Best Rack Of Lamb Side Dishes
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I created a fresh take on chili making use of lamb as well as Moroccan spices with a feta and almond garnish. It was tasty and so exciting to my husband and also son, I made a 2nd batch practically right away.

How to Roast a Perfect Rack of Lamb?

Rack of lamb is pretty simple to prepare, and it doesn’t take long to cook, depending on the size of your rack as well as the desired doneness. But if done properly, it will have your guests assuming it took all day.

Some Cooking Tips to Begin:

  • Be sure to bring the meat to room temperature prior to cooking otherwise, the exterior will cook faster than the inside.
  • Because rack of lamb is a delicate, lighter cut of meat, it can benefit from a light dressing however, avoid drenching it in the dressing because it can overpower the natural flavour of the meat.
  • To avoid overcooking the lamb, use a meat thermometer, such as the ThermoPro Digital Wireless Meat Thermometer when cooking the meat, and be sure to remove it from the heat source once it reaches an internal cooking temperature of about 5°F to 10°F than the final desired internal temperature to accommodate for carryover cooking.
  • Keep in mind that different ovens have different cooking times, so recommended cooking times may vary. The size of the rack, as well as the fat content, will also have a bearing on the cooking time.

What You Will Need:

  • One 1-1/4 to 2 pound rack with 7 to 8 ribs, Frenched
  • 2 tablespoons of olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • Salt
  • Pepper
  • Meat thermometer

Step by Step Instructions

  1. Prepare a rub using a mixture of the rosemary, thyme, and garlic. Next, massage the rub into the lamb. Add a dash of pepper to the meat and then insert the lamb into a bag along with some olive oil.
  2. Mix the oil all over the lamb so that the oil evenly coats it. Remove as much air as possible from the inside of the bag and then seal it. You can either allow the meat to soak in the rub as it comes to room temperature, or place the bag into the refrigerator and allow it to marinade overnight.
  3. Remove the lamb from the refrigerator and allow it to thaw for about 1 1/2 to 2 hours before cooking. Allowing the meat to thaw before cooking it helps ensure even cooking.
  4. Set the oven to 450°F and allow it to preheat. Adjust the racks so that the lamb will fit in the centre of the oven.
  5. Cut sharp, shallow cuts in the fat, about 1 inch apart. Add a dash of salt and pepper to the outside of the lamb. Wrap foil around the bones to prevent them from burning and then place the lamb into a foiled line pan with the fat side facing up.
  6. Allow the lamb to roast at the set temperature until it browns, about 10 minutes, and then reduce the heat to 300°F to allow it to finish cooking, about an additional 10 to 20 minutes, depending on how large the rack is.
  7. Insert a meat thermometer, such as the ThermoPro Digital Meat Thermometer, into the meat to check the internal temperature. To check the meat using a ThermoPro meat thermometer, insert the thermometer’s probe into the thickest part of the meat. The LCD screen will then display the current internal temperature. You can also set the thermometer’s timer to alert you when the meat is cooked to the proper internal temperature.
  8. Take the lamb out of the oven once it is almost done. Wrap the meat in foil and then allow it to sit for about 15 minutes to finish cooking.

To Serve With Crushed Potatoes

  1. Cook 10 Anya potatoes in salted boiling water until they are tender, about 10 to 15 minutes. Drain the potatoes.
  2. Crush the drained potatoes and then fry them a few minutes in hot oil over medium-low heat. Once they are done, transfer them to a roasting pan and then sprinkle them with a dash of sea salt and pepper. Add a few sprigs of rosemary and about 6 unpeeled garlic to the pan. Drizzle the potatoes with a bit of oil and then mix well.
  3. Set the lamb on top of the potatoes and then bake it until it is done. Once the lamb is done, slice it and then serve it with a side of crushed potatoes.

This classic lamb recipe feeds two to three people about 2 to 3 chops a piece.


Delicious and fantastically simple! This recipe takes all the worries out of making rack of lamb. I didn't puree the coating to get it to stick, as some suggested - but I chopped it finer than my instincts told me, then chopped it a bit more. Husband and (grown) kids just loved it.

Wow is right! I unfortunately was out of Rosemary, so had to use some basil. But. I added some fig balsamic vinegar to the rub which added a scrumptious element. My husband with COVID ate more tonight than he has since he was sick. We have already decided it will be our next company meal. I also drizzled the pan juices from browning the meat over the bones so they crisped up nicely. What a find! And easy!

My first go-to lamb recipe

I don't Lamb but my wife loves it. When we go to a nice place to eat she orders Lamb Chops and I order a steak. I always taste her chops and they are ok. They had rack of lamb on sale before Easter and being cheap I bought. Then made to this recipe. It was outstanding. Just made again last night. Super outstanding. For all of you that are like me and do not like lamb, give this a try.

Amazingly easy and FAN-TAS-TIC.

Fantastic!! Easy, flavorful and hard to screw-up. ) Super yum.

Excellent recipe - I used grainy dijon mustard in the herb mixture as well and let it sit for a few hours coating the lamb before putting into the oven.

I first bumped into this recipe via my father-in-law. They were the best lamb chops I had ever had. He mentioned it had been easy so I wanted to give it a try. I've already made them about 4 times when we're entertaining, and not a single time anything has gone wrong. It's pretty straightforward and really tasty. I just signed up at Epicurious so I can bookmark it and not struggle finding it every time I want to cook this delicious dish.

Made this again last night along with Melissa Clark's (NY Times) wonderful Potato and Leek Gratin. The lamb was fabulous as always (no need for breadcrumbs!), and the combination was awesome.

Lamb was delicious but the herb topping was no improvement on my standard (butter/french mustard/breadcrumbs and herbs) so I shall not be making the recipe agaiun.

This was ridiculously easy. I always get stressed out with rack of lamb. I like it to be medium-rare and I like the rub to stay intact. This recipe delivered. And I made the rub in advance so that there was less to do at mealtime. Everyone was raving about it and folks couldn't believe how easy. A real keeper.

My daughter and I made this recipe for 16 people on Christmas Eve. The lamb was amazing! The meat was perfectly cooked and seasoned. An absolutely delicious and easy recipe. We had leftovers which we cut into chops and then seared in a cast iron skillet to achieve the crust on the outside without overcooking the inside and they were perfect. I will definitely make this recipe again.

Made this for an early christmas dinner. It was a hit!

Epicurious, please, just this once can I please give this recipe 5 forks? I have made this recipe many times and every time, I think my husband falls more in love with me. And it's pretty darn easy, too! Follow other reviewers' suggestions and prepare the herb mix (quadrupled!) in the food processor. My lamb was very fatty, and I trimmed some off, but next time Iɽ trim a lot more, and scatter a few pieces into the baking pan to mingle with the excess garlic-herb perfection that remains in the pan. Have good bread on hand to mop up this delicious stuff. We had this tonight with a Chateau des Graviers 2012 Margaux, and it was an incredible pairing. For what we spent to make this meal, it was half the price and all the flavor of a really good restaurant. Bliss! And no, Peachyjyun, the calorie count is not actually 1509. Doesn't matter what it is -- this meal is worth it. Enjoy it, and behave yourself the next day!

One question I have is in the nutritional info: is the calorie count actually 1,509.

I made this for the first time. I had to increase he recipe by 1.5 times because I was making 12 ribs. I had plenty of seasoning to cover the ribs. It's a little more work than Iɽ like to do (like "browning" the lamb before it goes into the oven) when I make rack of lamb but WOW, it was so worth it! It turned out so good. It's definitely "company worthy!" I made a side dish of roasted potatoes to accompany my lamb. It was a fantastic dinner that I would have spent good $35 or more at an expensive restaurant, for sure!

Excellent. Followed the recipe. Didn't change a thing. Served with roasted rainbow carrots and a nice crusty sourdough baguette. Simple and perfect.

This is lovely! The herb coating sounds seriously delectable!!

We made this recipe for our Easter dinner. It was excellent. I made double the amount of the rub and then made a red-wine reduction for a topping. I added back the trimmings from the "french cuttings" and sauted them in the iron skillet used for browning. I then added Claret and reduced, then removed the trimmings, added a little beef stock and corn starch, reduced and then toward the end added 2 Tbsp of the rub. Served the chops with a Sonoma Dry Valley Zin. Excellent!

This is a fantastic recipe. Following other reviewers, I made a paste of the herbs in my food processor. The paste adhered to the the meat and made a lovely crust!

Made this for Christmas Eve dinner because it was an easy and elegant meal that I could quickly throw together after church (with a little preparation earlier in the day, of course). I like to double the herb mixture and chop it really fine in the food processor. Next time, though, I will quadruple the herb mixture because it's so darn tasty when it falls into the pan and sizzles around. We scoop it out with crusty French rolls and add more to our meat. Delicious! Best sides: cauliflower mash and roasted asparagus. I accidentally defrosted too many racks, so we're having this again tomorrow night, too!!

Made this recipe for Christmas dinner 2016. It was a great hit! The herb blend was very nice. I replaced a little salt and pepper with Lawry's Black Pepper Seasoned Salt and it gave the lamb a little extra kit. It was a little on the rare side for my extended family, so I flashed fried the lamb in a hot pan after cutting it in individual pieces. I was worried it would dry the lamb, but nope, it was still very tender and I was able to get the lamb to medium.

Great dish that was enjoyed by all! After searing the racks, I roasted them uncovered in a 375 degree oven (with convection) for exactly 15 minutes and then let them rest for roughly 10 minutes. They were a a perfect medium rare and practically fork tender. The next time I make it, I will follow the suggestion of a previous commenter to purée the herb/oil mixture so that it adheres better to the meat.

I will give this a 4 star rating because . in the end it is all about taste! My girl friend grows Russian garlic so I had some available. . which is superior to any Chinese grown garlic that we have in the stores. My only comment was that my lamb was not cooked in 15 minutes. I had to give it 10 more minutes at 350 then raised the oven to 375 and cooked it for another 5. I would definitely do this dish again.

I tried exact recipe and was fantastic . For second time before rubbing the mixture , brushed the surface of meet with thin layer of mustard for more flavour .

Respect the Meat

Most of the time I make rack of lamb, I only use salt. I think the lamb’s flavor is incredible and I am admittedly a bit of a meat purist. BUT! There are some wonderful complimentary flavors you can add. Just make sure you don’t go overboard by adding too many things.

For today’s recipe, I added fresh rosemary to the roster, which is my favorite herb and incredibly complimentary to the flavor of the lamb.

If you desire to add other various flavors, feel free to incorporate your favorite herbs and spices into the ghee. Thyme, mint, and parsley are other great herbs for lamb, and flavorings like mustard or garlic also go well here.

The Classic Rack of Lamb Recipe Everyone Loves

There are few meals more impressive than a classic rack of lamb. After all, it is one of the priciest cuts of meat, often presented during special occasions. On your next anniversary, take the time to prepare this rack of lamb recipe, and make it a celebration to remember.

Tips Before You Begin

  • You absolutely must use a meat thermometer. This is the most reliable way to ensure your rack of lamb recipe comes out at the appropriate stage of doneness. Rack of lamb is never to be cooked beyond medium rare.
  • When you buy a rack of lamb, make sure it’s already been “frenched.” This means that the meat has been trimmed away from the bone, exposing enough of each individual rib to give it the appearance characteristic of a rack of lamb.
  • It’s worth it to invest in a roasting pan with a wire rack inside. Elevating the lamb this way leads to more even cooking.
  • Some recipes have you start the lamb on high heat in the oven, turning it down part way through. For this rack of lamb recipe, we’re going to brown it in a skillet on the stove. Many chefs believe that browning on the stove and only using the oven for lower-heat roasting keep your rack tender.

Classic Rack of Lamb Recipe

Start with a teaspoon of salt, two teaspoons of rosemary, and three finely minced cloves of garlic. These will make up our rub, and all can be ground down in a food processor to make them finer and easier to distribute across the entire cut.

Using clean hands, coat the lamb in a few teaspoons of extra virgin olive oil. Then sprinkle the garlic and herbs on and rub them all over.

Let this marinate for approximately 20 minutes. When time is beginning to run out, heat another teaspoon or two of olive oil in a large stovetop skillet on medium high. Preheat your oven to 300 degrees Fahrenheit.

Brown your seasoned rack of lamb for approximately five minutes on each side. Carefully transfer to the wire rack inside of the roasting pan, and pop it in the oven. Let it cook for 20 minutes, checking to make sure the temperature doesn’t exceed 145 degrees – the ideal temp for medium-rare lamb.

Once it’s done, remove it from the oven, cover the pan, and let it rest for 10-15 minutes before plating.

Best Companions to Rack of Lamb

It’s typically recommended that you keep it light alongside this tender, savory cut of meat. Spring vegetables are a common companion to any rack of lamb recipe, particularly those using carrots.

Lamb is young, and as such, often served with young vegetables. Complementary starches typically include baby potatoes, roasted with additional rosemary. Spring greens with a citrusy dressing are an excellent choice, as are alliums like leeks.

Red wines are often considered most appropriate for lamb. You will commonly see pinot noir, cabernet, syrah, and zinfandel served with a rack of lamb. In fine restaurants, the wine will be native to the region, where possible.


  • 2 racks of lamb (2 1/2 pounds each), chine bones removed and excess fat trimmed
  • Salt and freshly ground black pepper
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped flat-leaf parsley
  • 2 teaspoons chopped rosemary
  • 2 teaspoons chopped thyme
  • Caramelized Onion Jam, for serving

Light a grill or preheat a grill pan. If using charcoal, let the coals burn until white, then push them to one side of the grill. Season the lamb with salt and pepper. Spread the meaty sides of the racks with the mustard and then press the parsley, rosemary and thyme onto the meat.

Sear the racks of lamb over high heat, or directly over the coals, meaty side down, until they are nicely browned, about 6 minutes. Turn the racks so that they are leaning against each other with the bones pointing up and grill until the meaty sides are nicely browned on the bottom, about 3 minutes. Turn the racks bone side down and lower the heat to moderately low, or move the racks to the cooler side of the grill. Cover the grill and continue cooking until an instant-read thermometer inserted in the center of the meat registers 130° for medium-rare meat, about 20 minutes. Transfer the racks of lamb to a carving board and let rest for 10 minutes.

Using a sharp slicing knife, carve the racks of lamb into chops and serve with the Caramelized Onion Jam.

1 Heat a frying pan to high heat. Rub the meat with salt and pepper.

2 Add the olive oil to pan, then brown rack on all sides for about 10 Minutes in total.

3 Transfer the rack to a square baking tin or roasting pan.

1 Combine garlic, herbs, salt, pepper, lemon juice and olive oil.

2 Coat the rack of lamb with mixture.

3 Roast for 20 Minutes, then cover the pan with foil and roast for another 15 Minutes.

4 Let the rack stand, covered for 15 Minutes.

5 If you would like more well done meat you can roast it for another 5 Minutes to 10 Minutes.

Frequently asked questions

Simply turn the rack upside down, locate where the bones are, and carefully cut between them using a sharp chef's knife. As long as your knife is freshly sharpened, this should be easy enough to do.

This term simply means that the rack is cut so that the rib bones are exposed. This is achieved by the butcher cutting off the fat and meat that covers the bones.

There's no need to. While searing would nicely brown the meat, and especially the fat, the same result is achieved when cooking the meat in a hot oven. The fat comes out wonderfully browned and crispy.

According to the USDA, it should be cooked to medium - an internal temperature of 145 ºF with a 3-minute rest period. I prefer it medium-rare, but that's a personal choice.


Because this dish is so impressive whole, you may want your guests to see it before you cut it into serving pieces (don't forget to remove the foil from the bones first). When ready to carve the rack of lamb, stand it up on the meat side with the bones curving away from you. Slide a sharp knife down between the bones, cutting gently through the meat. You should be able to see the bones all the way down along the backside of the rack.

Arrange the pieces on a serving platter and garnish with fresh parsley or other fresh herbs. Or, place individual servings on to your guests' plates and finish by adding the side dishes.


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