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Succulent, tender roasted rack of lamb can make a very special main course for any springtime celebration, and with a little advance prep, it’s quick to make, too. I use garlic, olive oil, and rosemary to make a delicious Mediterranean-style rub that works perfectly with the lamb and will make your kitchen smell irresistible.
Is your group bigger or smaller than my recipe? Click and slide the number next to ‘servings’ on the recipe card below to match how many you’re feeding—the recipe does the math for you and adjusts the ingredients automatically— it’s that easy.
What is Frenched lamb?
“Frenched” means that the bones of the roast have been trimmed of any meat, fat, and membranes for a cleaner look. You can ask your butcher to do this, or you can watch a tutorial by Gordon Ramsay and do it yourself, if you’re up to the challenge!
How long do you cook a rack of lamb?
Cooking times vary somewhat, depending on the exact temperature you’re aiming for, but since lamb racks cook quickly due of their small size, plan on about 20-25 minutes in a 450°F oven to achieve a medium-rare temperature.
What side dishes could you serve with roast rack of lamb?
What’s the best temperature for lamb?
Many people enjoy lamb the way they enjoy their steak; there’s no need to cook lamb to well done unless that’s the way you prefer it.
Can rack of lamb be cooked on the grill?
Yes, it can. Preheat your grill to 450°F. Start with the lamb fat side down, then flip after 10-15 minutes, and cook another 10 minutes. Be sure to monitor this carefully, however, because lamb has more fat and could catch fire while grilling. As in the recipe, allow the lamb to rest before carving.
Roast Rack of Lamb
- 1 bulb garlic cloves separated and peeled
- 1/4 cup fresh rosemary destemmed
- ¼ cup olive oil
- 4 pounds lamb frenched
- Salt and freshly ground black pepper
- Line a rimmed baking sheet with foil. In a food processor, pulse garlic and rosemary until finely chopped. With the motor running, drizzle in oil.
- Season lamb with salt and pepper and rub with garlic-rosemary mixture. Set on prepared baking sheet, fat side up, and let stand at room temperature for 1 hour.
- Preheat the oven to 450 degrees. Roast lamb in the upper third of the oven for 15 minutes. Turn racks and roast for 10 minutes longer for medium-rare meat.
- Transfer racks to a carving board, stand them upright, and let rest for 10 minutes. Carve the racks in between the rib bones and serve.