Easy Roasted Rack of Lamb Recipe with Garlic-Herb Crust

This roasted rack of lamb is incredibly tender, juicy, and bursting with flavor, coated with a beautiful, crispy garlic-herb crust. Simply pair it with your favorite side dishes for an extra special Christmas dinner. Thankfully, this recipe is easy and requires minimal effort, yet it looks quite fancy. Best of all, you can even prepare it ahead of time, making it perfect for special occasions and holidays. Given the cost of rack of lamb, following the temperature and cooking time guidelines in this post will help you avoid messing it up. So, let’s get started!

Ingredients:

• 1 frenched rack of lamb, about 1.5-2 lbs
• 6 cloves of garlic, minced
• 3 tablespoons fresh rosemary, chopped
• 3 tablespoons fresh thyme, chopped
• 3 tablespoons olive oil, divided
• 2 tablespoons Dijon mustard
• 2 tablespoons unsalted butter, softened
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cumin
• Kosher salt and ground black pepper, to taste

Equipment:

• Oven-safe cast-iron skillet
• INKBIRD Wireless Meat Thermometer
• Food processor
• Sharp knife
• Aluminum foil
• Paper towels

The Best Rack of Lamb Marinade

This marinade is the real soul of my roast rack of lamb recipe. While I called it a “marinade,” it’s basically a paste made from garlic, rosemary, thyme, Dijon mustard, oregano, cumin, and olive oil. For a robust taste, be generous with the garlic. Plus, the Dijon not only offers a slight spiciness that cuts the richness of the lamb, but also acts as a glue for the crust.

You can also add a tablespoon of fresh lemon juice, which helps tenderize the meat and adds a subtle tanginess, though I’ve left it out of the main recipe above for those who might not like this flavor. The easiest way to make rack of lamb marinade is to put all the ingredients into a food processor and blend until smooth.

Rack of Lamb Temperature and Cooking Time

This part is of primary importance, and when your meat thermometer plays a significant role in. Keep in mind that every oven and lamb varies, so the cooking time is just a reference. Instead, temperature is the key factor behind.

I like to roast my rack of lamb to medium-rare, at which point the meat is super tender and juicy, but ultimately, it’s all about your taste and conditions. I used the INKBIRD Wireless Meat Thermometer, which monitored the internal temperature of the lamb without opening the oven, to avoid overcooking. Just set the temperature according to the chart above, and when the lamb reaches the desired doneness, the thermometer will alert you via the base, your phone, or your Apple Watch, so you know exactly when to take it out.

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4-Probe Wireless Smart Meat Thermometer

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How to Roast Rack of Lamb in the Oven?

Step 1: Season the lamb. Remove the lamb from its packaging and pat it completely dry with paper towels. Rub the entire rack generously with salt and black pepper.

Step 2: Marinate. In a food processor, toss in garlic, rosemary, thyme, Dijon mustard, oregano, cumin, and olive oil, and blend well. Coat both sides of the rack of lamb with this marinade, and let it sit at room temperature for 1 hour. If you prefer, you can do this the night before and store it uncovered in the refrigerator. Just remember to take it out 2 hours before cooking to allow it come to room temperature.

Step 3: Sear. Preheat your oven to 400°F. At the same time, add olive oil and butter to a large, oven-safe cast-iron skillet and heat over medium-high. Once the oil is shimmering, arrange the marinated rack of lamb with fat side down. Sear it for about two minutes on each side until is has a beautiful golden-brown crust.

Step 4: Roast rack of lamb. Insert the thermometer probe into the lamb, avoiding the bone as much as possible. Set your preferred temperature according to the chart above. Make sure the rack is bone side down on the skillet, then transfer it to the preheated oven and roast until your thermometer notifies you. Flip it after 15 minutes. I like my rack of lamb medium-rare, which is 130°F for about 20 minutes.

Step 5: Let it rest. After taking the rack of lamb out of the oven, don’t cut it immediately. Instead, tent a large piece of foil over the skillet and let the lamb rest for about 10 minutes. This allows the juices to redistribute, making the meat more tender. Finally, cut the rack between the ribs into chops and serve.

What to Serve with Rack of Lamb?

This roast rack of lamb goes beautifully with tons of side dishes. Basically, anything you can pair with steak will work, such as mashed potatoes, baked potatoes, roasted asparagus, arugula salad, and risotto.

I also like to serve it with tzatziki sauce - simply mix drained grated cucumber, minced garlic, white vinegar, olive oil, Greek yogurt, coarse salt, white pepper, and chopped mint together. It’s very bright and refreshing.

RELATED: Sous Vide Rack of Lamb Recipe

Pro Tips & FAQs for the Best Rack of Lamb

How many people does a rack of lamb serve?

A rack of lamb has 8 ribs. Assuming each person needs 2-3 lamb chops as a main course, it can serve 2-3 people.

Should I trim the fat cap?

This is purely a matter of personal preference. If you’re going to trim it, I recommend leaving 1/3 inch of the fat cap, which helps baste the meat and enhance flavor.

Can I make the marinade ahead of time?

Definitely, especially before the big day. Plus, preparing the marinade a day in advance also makes the flavor more intense.

Can I roast rack of lamb without searing first?

Searing is strongly recommended to create a flavorful crust, but it’s not strictly mandatory. You can roast it without searing, though it will be less caramelized but still cooked through.

Is it safe to eat lamb that is still pink inside?

As long as the surface is thoroughly cooked, lamb is safe to eat even if it’s only rare, as most harmful bacteria reside on the exterior. The color is not a reliable safety indicator, so always use a meat thermometer.

How to store and reheat leftovers?

Refrigerate leftovers in an airtight container within 2 hours of cooking. They should stay fresh for about 3 to 4 days. To reheat, bake it in a preheated oven at 325°F until the internal temperature reaches 145°F. If you’ve already cut it into lamb chops, it’s also a good idea to give them a quick sear in a hot pan for about a minute on each side.