Rack of Lamb Recipe • Delicious Roast Lamb {VIDEO}• Two Purple Figs

Succulent Rack of Lamb Recipe is coming your way. Tender, oven roasted rack of lamb that’s so delicious and perfect for a special day! For this tasty lamb recipe, all you need is 20 – 25 mins start to finish, and you’re left with a hearty comforting dinner. Be sure to watch the video and go through the tips below 🙂

A hand holding a platter of sliced rack of lamb served next to steamed green beans

Another MUST MAKE of my Lamb Recipes is this Rack of Lamb. This particular cut is loaded with flavor, cooks super fast and is really tender. While this would the HIT at your Holiday table this year, you can make it for just about any special day as well. 

If you’ve been reading here, you know we LOVE lamb. It’s super versatile, and American Lamb in particular is the freshest and tastiest we’ve found. You can make easy weeknight dinners like Lamb Tacos, Pita Bowl, Lamb Steaks, Lamb Stew and more. 

Or you can go for a roast that will infuse your home with spice and make for a comfort hearty meal. Our recents include Braised Lamb Shanks , Lamb Shoulder Chop Recipe, Leg of Lamb Recipe, Boneless Leg of Lamb and more!

 

For now let’s get into our recipe and everything you need to know to make this a HIT like it deserves!

What is a Rack of Lamb?

two french cut pieces of rack of lamb raw on a wooden board showing one flip side with the fat and the other with the bone

According to the USDA, the rack is the unsplit primal rib which includes ribs 6 through 12. The rack is split to make two primal lamb rib roasts. A lamb crown roast is made by sewing two rib roasts together to form a circle or crown.

For us, a rack of lamb if the finest cut of lamb comparable to the prime rib of the beef. It’s a luxurious cut that’s super tender, packed with flavor as it surrounds the bone and has a decent layer of fat.

You can roast the rack of lamb as a whole, or sear it as a whole, or both together. You can also cut off the chops and make lamb lollipops (recipe coming soon!!!). 

The marinades you can use are endless! From a simple Mediterranean herb and garlic, to a mustard rosemary French style lamb, to a Middle Eastern heavily spiced option. Today’s rack of lamb recipe is celebration of ease, simplicity and tremendous flavor!

Roasted Rack of Lamb Recipe Ingredients

Ingredients to coat the rack of lamb including panko, olive oil. garlic, fresh rosemary and seasoning

  • Rack of Lamb, of course we use American Lamb and we used two French cut racks for this recipe. More on French cut rack of lamb below in Tips section.
  • Salt and Pepper
  • Rosemary
  • Butter to sear the lamb
  • Mustard to brush over the lamb
  • garlic 
  • Panko bread crumbs to make a coating over the lamb
  • Olive oil

How to Cook Rack of Lamb

Two French cut racks of lamb on a wooden board seasoned with salt and pepper liberally on both sides

  1. The fist step is to season the lamb liberally with salt and pepper and on both sides. As noted, use French cut rack of lamb as they’re well trimmed.
    A small skillet with panko, herbs, garlic, olive oil and seasoning all added in
  2. You’ll then move on to tasting the panko crust that goes on before roasting the rack of lamb. While it’s completely optional, we find that toasting the bread before coating, gives it a nuttier toastier and richer flavor. 
    Golden and toasty garlic herb breadcrumbs in a skillet.
  3. Just add the panko bread crumbs, olive oil, fresh garlic, herbs, seasoning and onion powder in a skillet and toast it for 3 minutes until lightly golden and it’s ready.  
    two french cut racks of lamb searing in a pan with melted butter
  4. Now we need to sear the racks of lamb in butter.
    Flipped rack of lamb showing the golden sear
  5. This initial sear will seal in all the juices of the meat and makes it even more tender as it roasts in the oven. The flavor of butter also intensifies the buttery taste of lamb. 
    The rack of lamb is held straight to get all sides of it seared
  6. You’ll need to have a really golden sear ALL over the rack of lamb, so use tongs and hold them up straight after searing the sides. 
    Final seared rack of lambs with a golden crisp buttery crust shown close up and placed on a rack
  7. This is the golden sear you’re looking for! A gorgeous and crisp sear on all sides of the meat. Now you’ll remove the racks from the skillet, place them on a cooling rack. Place a baking sheet under the cooling rack and preheat your oven to 375 degrees F. 
    A hand holding a bowl of mustard and a brush to brush the surface of the lamb rack with mustard
  8. Brush the top (fat side) of each rack with mustard. We used grainy mustard here, however you can use Dijon mustard, a spicy mustard if you prefer even honey mustard. The mustard brushing acts as a glue for the breadcrumbs to stick, and also infuses more flavor into the lamb. 
    Rack of lamb dipped into a bowl of toasted breadcrumbs
  9. Now take the brushed rack of lamb, one at a time and dip it into the plate of breadcrumbs. Press it firmly to have as much as possible of the coating stick on it. 

    Oven Roasting The Rack of Lamb

    Both racks are coated and placed on a baking rack ready to go in the oven to roast

  10. Repeat with the other piece of meat and keep them on the same baking rack over a baking sheet as they will be roasting right away. 
  11. Roast the rack of lamb until an internal temperature is about 140 degrees F for medium rare. More on roasting times below in the tips section. 
    A hand slicing a piece of the oven roasted lamb rack showing the medium rare meat and how tender it is
  12. When ready, remove from the oven, and allow the lamb to rest for 7-8 minutes before slicing. You can alternatively serve the whole rack as it is for a stunning centrepiece!

Rack of Lamb Recipe Tips and FAQ

  • When buying lamb, ask your butcher and make sure you’re buying American lamb as it’s fresher and tastier than any!
  • You’ll notice the meat is pinker in color and the the fat is firm and white rather than yellowish toned.
  • It’s optimal to buy French cut which basically means the rack has been trimmed perfectly to highlight the intersection os bone and meat.
  • You can season the meat in however many or few spices, we chose a salt and pepper seasoning as we wanted to highlight the lamb flavor! 
  • Toasting the breadcrumb coating is a SECRET to a tasty coating!
  • You may sear in olive oil or avocado oil, however the flavor of butter is ideal with the lamb!
  • For best results when roasting, use a meat thermometer.
  • For roasting a rack of lamb, we highly recommend using a thermometer. 
  • Insert the meat thermometer into the thickest part of the meat to test the doneness.
  • Do not attempt to slice the rack as soon as it’s out of the oven, do let it rest for at least 6 minutes as the juices need to redistribute.
    A hand holding a piece of lamb chop cut off from the rack of lamb to show the doneness

How Many Does a Rack of Lamb Serve?

Each rack of lamb is about 8 ribs or lamb lollipops which can fairly serve 2-3 people. So today’s recipe serves 4 generously as we used two racks. 

What is Frenched Rack of Lamb

This is a type of trim which you can ask your butcher to make for you. It involves removing excess fat and cartilage from the rack to allow for a beautiful presentation of the meat. 

Rack of Lamb Temperature

Once the meat is in the oven, do check on the lamb using an oven thermometer inserted in the thickest side of the meat. 

  • The USDA recommends a temperature of 145 degrees F which is medium. 
  • Medium rare stands at 135 degrees F
  • Rare stands at 125 degrees F.

What to Serve with Rack of Lamb?

How to Store Leftovers

It’s best to store leftovers in fridge for up to 5 days. You can repurpose them into sandwiches or salads the next day, and you can even reheat them to take just as fresh.

How to Reheat Rack of Lamb

The best way to reheat the meat is to wrap in foil and place it in a 300 degrees F oven for about 10 minutes until warmed through. Be mindful that it will cook slightly to a different doneness compared to the first time, however it will taste just as fresh! 

You can alternatively use your air fryer. Set to 350 degrees and heat up for 3-4 minutes only. 

Can you Freeze Rack of Lamb?

You can freeze the cooked lamb rack wrapped tightly in foil and then placed in a ziploc bag. Reheat it the same way   once thawed.

Close up of sliced up rack of lamb on a platter

Oven Roast Lamb Recipes:

Leg of Lamb Recipe

Lamb Shoulder Chop Recipe

How to Cook Lamb With Moroccan Spice

Lamb Shanks with Skyr

Boneless Leg of Lamb

Leg of Lamb with Mashed Potatoes

Roast Lamb Shoulder Recipe

Rack of Lamb Recipe

Ingredients

  • 2
    Racks of lamb Frenched
  • 1 1/2
    teaspoon
    each salt and pepper
    or taste
  • 3
    T
    Butter

Mustard

  • 1/2
    cup
    Dijon Mustard or grainy Mustard

Coating:

  • 2
    garlic cloves
    minced
  • 3/4
    cup
    Panko Breadcrumbs
  • 1/4
    teaspoon
    each salt and pepper
  • 1/4
    teaspoon
    garlic powder
  • 1
    Tablespoon
    Rosemary leaves
    minced
  • 1/4
    cup
    olive oil

Instructions

  1. Preheat the oven to 375 degrees F.

  2. Season the defrosted lamb on both sides liberally with the salt and pepper.

  3. Preheat a cast iron or heavy skillet over medium high heat.

  4. Add in the butter until melted.

  5. Place the lamb rack, skin side down on the butter.

  6. Cook for 6-7 minutes and then carefully flip to the other side.

  7. Cook another 5-7 minutes until golden.

  8. Move the rack of lamb to sear the back and edges of the rack as well.

  9. Rest the lamb on a rack over a baking sheet.

  10. Make the coating : Add all ingredients in a small skillet.

  11. Toast the breadcrumb coating over medium low heat for 3-4 minutes until lightly golden and fragrant.

  12. Remove the toasted crumbs on to a shallow plate.

  13. Brush the rested lamb racks with mustard on the skin side/tops only.

  14. Take each rack and press it firmly over the toasted crumb mixture to make sure the coating sticks.

  15. Place the lamb back over the baking rack that’s over a baking sheet. Place the lamb topping side up.

  16. Roast in the oven until the temperature of the lamb is anywhere between 125 degrees F-135 degrees F for rare to medium-rare.

  17. This takes about 15 minutes.

  18. Remove the lamb and allow it to rest for 8 minutes before slicing it.

  19. Slice and serve the lamb lollipops over a bed of mashed potatoes and a side if sautéed green beans.

  20. ENJOY

Recipe Notes

Rack of Lamb Recipe Tips and FAQ

  • When buying lamb, ask your butcher and make sure you’re buying American lamb as it’s fresher and tastier than any!
  • You’ll notice the meat is pinker in color and the the fat is firm and white rather than yellowish toned.
  • It’s optimal to buy French cut which basically means the rack has been trimmed perfectly to highlight the intersection os bone and meat.
  • You can season the meat in however many or few spices, we chose a salt and pepper seasoning as we wanted to highlight the lamb flavor! 
  • Toasting the breadcrumb coating is a SECRET to a tasty coating!
  • You may sear in olive oil or avocado oil, however the flavor of butter is ideal with the lamb!
  • For best results when roasting, use a meat thermometer.
  • For roasting a rack of lamb, we highly recommend using a thermometer. 
  • Insert the meat thermometer into the thickest part of the meat to test the doneness.
  • Do not attempt to slice the rack as soon as it’s out of the oven, do let it rest for at least 6 minutes as the juices need to redistribute.

How Many Does a Rack of Lamb Serve?

Each rack of lamb is about 8 ribs or lamb lollipops which can fairly serve 2-3 people. So today’s recipe serves 4 generously as we used two racks. 

What is Frenched Rack of Lamb

This is a type of trim which you can ask your butcher to make for you. It involves removing excess fat and cartilage from the rack to allow for a beautiful presentation of the meat. 

Rack of Lamb Temperature

Once the meat is in the oven, do check on the lamb using an oven thermometer inserted in the thickest side of the meat. 

  • The USDA recommends a temperature of 145 degrees F which is medium. 
  • Medium rare stands at 135 degrees F
  • Rare stands at 125 degrees F.

What to Serve with Rack of Lamb?

How to Store Leftovers

It’s best to store leftovers in fridge for up to 5 days. You can repurpose them into sandwiches or salads the next day, and you can even reheat them to take just as fresh.

How to Reheat Rack of Lamb

The best way to reheat the meat is to wrap in foil and place it in a 300 degrees F oven for about 10 minutes until warmed through. Be mindful that it will cook slightly to a different doneness compared to the first time, however it will taste just as fresh! 

You can alternatively use your air fryer. Set to 350 degrees and heat up for 3-4 minutes only. 

Can you Freeze Rack of Lamb?

You can freeze the cooked lamb rack wrapped tightly in foil and then placed in a ziploc bag. Reheat it the same way   once thawed.

Nutrition Facts

Rack of Lamb Recipe

Amount Per Serving

Calories 754
Calories from Fat 621

% Daily Value*

Fat 69g106%

Saturated Fat 30g188%

Trans Fat 0.004g

Polyunsaturated Fat 6g

Monounsaturated Fat 29g

Cholesterol 151mg50%

Sodium 1083mg47%

Potassium 415mg12%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 0.4g0%

Protein 30g60%

Vitamin A 18IU0%

Vitamin C 0.1mg0%

Calcium 46mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

#Rack #Lamb #Recipe #Delicious #Roast #Lamb #VIDEO #Purple #Figs

Leave a Reply

Your email address will not be published. Required fields are marked *