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This Oven Roasted Rack of Lamb is tender and flavorful. Seared and then roasted with a sweet dijon sauce with garlic and fresh herbs, this impressive main course is perfect for serving for holiday meals and special occasions.
Why we love this recipe
- Simple Ingredients: Don’t let the beauty of this dish intimidate you though, it’s incredibly easy to make with few steps and simple pantry ingredients for the sauce.
- Impressive & Elegant: This rack of lamb recipe is absolutely beautiful making it perfect as a centerpiece for a Holiday meal or special occasion. Next to prime rib, this is our favorite indulgent dish!
- Tender & Flavorful: Tender and rich, the mouthwatering sauce is the perfect companion for the slight earthy taste of lamb meat.
Rack of Lamb Ingredients & substitutions
- Rack of Lamb: The entire rack of ribs of a lamb, includes 8 ribs. If ordering from a butcher you can ask for it to be frenched, which is the removal of meat and fat from the bones, exposing them and making a beautiful meal centerpiece.
- Light Brown Sugar: For a deeper flavor substitute with dark brown sugar.
- Dijon Mustard: choose your favorite variety- spicy, coarse ground, etc.
- Garlic: Use a jarred pre-minced or mince fresh garlic. You can also substitute with 1/2 teaspoon of garlic powder.
- Fresh Herbs: A combination of thyme and rosemary complements the lamb. You could substitute with 1 tsp of dried herbs for every 1 tbsp called for in the recipe.
How to Cook a Rack of lamb
Set lamb out at room temperature, sprinkle with a small amount of salt and let sit for 30 minutes. Meanwhile, preheat the oven to 425 degrees F. And prepare the sauce by combining the dijon mustard, light brown sugar, fresh rosemary and thyme, minced garlic, and salt and pepper in a small bowl.
After 30 minutes, pat the lamb dry. Sprinkle with salt and pepper.
Next, heat the olive oil in a large cast iron or oven safe skillet over medium high heat. Add the lamb and sear it, meat side down, for 2-3 minutes.
Flip the lamb so that the bones are facing down. Spoon the sauce over the top of the meat and place the skillet in the oven.
Roast lamb for 15-25 minutes, until the internal temperature reaches 125 degrees F. (Here’s our favorite instant read thermometer).
Cooking Temperature for Lamb
- Rare 120-129 degrees F
- Medium Rare 130-134 degrees F
- Medium 135-144 degrees F
- Medium Well 145-154 degrees F
- Well Done 155+ degrees F
To avoid overcooking the lamb, cook to 5 degrees below your desired temperature to allow for residual cooking during the rest time.
Remove the lamb from the skillet, placing it on a cutting board and tenting with foil. Let it rest for 15 minutes before slicing.
How to Serve
When ready to serve, carve by cutting between the bones and serve with any excess sauce from the skillet or board. The lamb can be served on a platter as pictured, sliced and ready to serve with a lovely garnish of fresh herbs such as sage, rosemary, or thyme. However you serve it, it’s a beautiful dish that will impress those you’re feeding!
Store
Store any leftovers in the refrigerator in a sealed container for up to 3 days. To reheat, place in a dish or skillet with a small amount of water or broth and then cover with foil. Bake at 350 degrees F for 10 minutes or until warmed through.
Freeze
After cooking, allow the meat to cool to room temperature. Then wrap in a layer of plastic wrap, and a layer of foil. Place this in a freezer bag and store in the freezer for up to 3 months. Thaw in the refrigerator overnight.
Rack of Lamb FAQs
Lamb chops are cut from the ribs of the lamb. A rack of lamb refers to the entire set of 8 ribs still attached.
Each rack of lamb contains 8 ribs, this will divide into 8 lamb chops. Plan on 2-3 lamb chops per person.
There are many wonderful side dishes to serve with an oven roasted rack of lamb. Some of our favorites include:
Mashed Potatoes
Roasted Brussels Sprouts
Honey Glazed Carrots
Roasted Mexican Vegetables
Garlic Herb Smashed Potatoes
Strawberry Poppyseed Salad
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Oven Roasted Rack of Lamb
Ingredients
- 1 rack of lamb (8 bones) approximately 1.5 lbs
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Sauce
- 2 tablespoons dijon
- 2 tablespoons light brown sugar
- 2 cloves garlic minced
- 2 tablespoons extra virgin olive oil
- 3 tablespoons fresh rosemary & thyme chopped
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Set lamb out at room temperature, sprinkle with a small amount of salt and let sit for 30 minutes.
- Meanwhile, preheat oven to 425 degrees F.
- Prepare the sauce by combining the ingredients in a small bowl and stirring together.
- After 30 minutes, pat the lamb dry. Sprinkle with salt and pepper.
- Heat olive oil in a large cast iron or oven safe skillet over medium high heat.
- Add the lamb and sear it, meat side down, for 2-3 minutes.
- Flip the lamb so that the bones are facing down. Spoon the sauce over the top of the meat and place the skillet in the oven.
- Roast lamb for 15-25 minutes, until the internal temperature reaches 125 degrees F.
- Remove the lamb from the skillet, placing it on a cutting board and tenting with foil. Let it rest for 15 minutes before slicing.
- When ready to serve, cut between the bones and serve with any excess sauce from the skillet or board.
Notes
- Rack of Lamb: The entire rack of ribs of a lamb, includes 8 ribs. If ordering from a butcher you can ask for it to be frenched, which is the removal of meat and fat from the bones, exposing them and making a beautiful meal centerpiece.
- Light Brown Sugar: For a deeper flavor substitute with dark brown sugar.
- Dijon Mustard: choose your favorite variety- spicy, coarse ground, etc.
- Garlic: Use a jarred pre-minced or mince fresh garlic. You can also substitute with 1/2 teaspoon of garlic powder.
- Fresh Herbs: A combination of thyme and rosemary complements the lamb. You could substitute with 1 tsp of dried herbs for every 1 tbsp called for in the recipe.
- Storage: Store any leftovers in the refrigerator in a sealed container for up to 3 days. To reheat, place in a dish or skillet with a small amount of water or broth and then cover with foil. Bake at 350 degrees F for 10 minutes or until warmed through.
- Freezing: After cooking, allow the meat to cool to room temperature. Then wrap in a layer of plastic wrap, and a layer of foil. Place this in a freezer bag and store in the freezer for up to 3 months. Thaw in the refrigerator overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by KJandCompany.co
