How to Cook Rack of Lamb


Everyone should know how to cook a rack of lamb. It's a delicious and simple meal that can be easily made to serve guests, or simply made to serve your family. Unlike roasting a rack of pork, a rack of lamb is much less work and takes much less time. The key is to let your lamb marinate well in the seasonings before cooking. Once the lamb rack has marinated, simply roast in the oven for around thirty minutes, depending on the size of your rack. So you see, very simple!

(Image: Tieghan Gerard Half Baked Harvest)

Things You'll Need

  • 1 frenched rack of lamb (lamb with the bones exposed)
  • 1/4 cup olive oil
  • 1 tablespoon fresh rosemary
  • 2 teaspoons fresh thyme
  • 1/4 cup fresh parsley (optional)
  • 6 to oiwhlndkm,hjkl8 cloves garlic (depending on your taste)
  • Large pinch of salt and pepper
  • Zest of 1 lemon
  • Roasting pan
  • Food processor (optional)

Step 1: Gather Your Ingredients

Pat the lamb dry with a paper towel and place it, meat side up, into a roasting pan or on a sheet pan with sides. Assemble your remaining ingredients.

(Image: Tieghan Gerard Half Baked Harvest)

Step 2: Make the Herb Marinade

Add the olive oil, rosemary, thyme, parsley, garlic and a large pinch of salt and pepper to the bowl of a food processor. Pulse the machine until the marinade resembles a thick pesto. Stir in the lemon zest.

(Image: Tieghan Gerard Half Baked Harvest)
(Image: Tieghan Gerard Half Baked Harvest)


  • If you do not have a food processor, you can simply finely chop the herbs and garlic, and then toss them into a bowl with the olive oil, salt and pepper.

Step 3: Marinate the Lamb

Season both sides of the lamb with salt and pepper. Then rub the herb mixture all over the meat side of the lamb. Let the lamb stand at room temperature for 1 hour.

(Image: Tieghan Gerard Half Baked Harvest)


  • If you do not want to cook the lamb right away, you can cover the lamb with plastic wrap and let it sit in the fridge up to one night.

Step 4: Preheat the oven

Preheat the oven to 450 degrees F and position a rack in the upper third of the oven.


  • If your lamb has been in the fridge, remove the lamb from the fridge and allow it to sit at room temperature for 30 minutes to 1 hour.

Step 5: Roast the Lamb

Place the lamb on a rack in the upper third of the oven. Roast for 15 minutes. After fifteen minutes carefully flip the lamb and continue roasting for another 10 to 15 minutes -- 10 minutes for medium rare, 15 minutes for medium.

(Image: Tieghan Gerard Half Baked Harvest)

Step 6: Allow the Lamb to Rest

Transfer the lamb to a carving board, let rest for 10 minutes before carving.

(Image: Tieghan Gerard Half Baked Harvest)


  • Do not carve the rack of lamb without letting the lamb rest first. Allowing the lamb to rest before carving keeps in all the juices and allows the lamb to stay succulent, tender and moist!

Step 7: Carve the Rack

Using a sharp knife, carve the meat in between the rib bones and serve!

(Image: Tieghan Gerard Half Baked Harvest)

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