Rack of Lamb is a main dish that’s impressive enough for a holiday meal, but it’s just as easy to cook as any other weeknight dinner! A simple marinade brings out the best in the tender, juicy lamb without overpowering it.
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A show-stopping main dish.
When you want something a little fancier than Roast Turkey and Crockpot Ham, rack of lamb is perfect. It has that high-end appeal that’s worthy of any celebration—and rack of lamb has a milder flavor than some other cuts of lamb, so it has more mass appeal.
The lamb itself is juicy and tender, and the marinade complements without dominating. Bright lemon, garlic, and rosemary add all the right notes—it’s similar to the marinade I use in Lamb Chops.
While rack of lamb might look like a production, it requires just 20 minutes of prep time and 20 minutes of cooking! The bulk of the time needed for this herb-crusted rack of lamb recipe is the hour it spends marinating. This makes it perfect for holidays and entertaining!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Fresh Rosemary Leaves. Rosemary is a frequent pairing with lamb; its woodsy flavor pairs well with the meat. Use fresh rosemary for the best flavor.
- Garlic. Garlic is another stellar pairing with lamb, and it’s divine with the rosemary.
- Lemon. You’ll need both the zest and the juice. Zest the lemon first, then juice it.
- Racks of Lamb. The meat should be pink or rosy red and firm. If it’s darker, it won’t be as tender. You also want to make sure the rack of lamb is Frenched.
This means the meat is cut off the ribs, exposing the bones. Most racks of lamb are sold Frenched, but if your butcher is selling untrimmed racks, you can ask them to trim it for you. The meat looks nicer, and the bits on the bones tend to burn anyway. (For more lamb recipes, try Lamb Shanks next!)
5 Star Review
“Phenomenal! I made this for my boyfriends birthday and was super nervous but it turned out perfect.”
— Elodie —
How to Cook Rack of Lamb
Start the Marinade. Pulse the rosemary, garlic, zest, salt, and pepper in a food processor until finely chopped.
Blend. Add the lemon juice and olive oil and process to combine.
Prepare. Set the racks of lamb on a roasting or sheet pan with the fat side up and the ribs pointing down and outwards.
Marinate. Rub the meat with the marinade and let it sit at room temperature for an hour.
Roast. Bake the rack of lamb at 450 degrees F. Rack of lamb is best served medium-rare, which should take about 25 minutes. Don’t just set a timer and go by that, though! The best way to know when lamb is done is to use an instant-read thermometer. It should be 135 degrees F for medium-rare, but because the temperature will continue to rise during the resting time, you can take the lamb out of the oven once it reaches 130 degrees F.
Rest. Tent and rest for 15 minutes to allow the juices to reabsorb into the meat, then arrange on a platter whole or cut into individual ribs and serve. ENJOY!
What to Serve with Rack of Lamb
A show-stopping main dish deserves an impressive lineup of sides! Here are some ideas.
- Potatoes. Potatoes are a classic side dish for rack of lamb. Try Garlic Mashed Potatoes or Crockpot Scalloped Potatoes.
- Vegetables. Lamb pairs well with Roasted Carrots and Brussels Sprouts with Balsamic.
- Risotto. Rich lamb is often served alongside (or atop) creamy risotto for double the decadence. My Mushroom Risotto, or Butternut Squash Risotto would be perfect!
- Holiday Favorites. If you’re making roast rack of lamb for a holiday, it’s fantastic with other holiday dishes like Chestnut Stuffing, Brussels Sprouts Casserole, and Mashed Sweet Potatoes.
Rack of Lamb
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Ingredients
- ¼ cup fresh rosemary leaves
- 4 cloves garlic roughly chopped
- 4 teaspoons kosher salt
- ½ teaspoon ground black pepper
- Zest of 1 medium lemon
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
- 2 racks of lamb "frenched*" (about 1 ¾ to 2 pounds per rack)
Instructions
- In the bowl of a food processor fitted with a steel blade** (I find a mini food processor works best), add the rosemary, garlic, salt, pepper, and lemon zest (zest the lemon right over the bowl). Blend until they are as finely chopped as possible. Add the lemon juice and olive oil and blend until evenly combined.
- Place the lamb in a roasting pan or on a rimmed baking sheet pan, with the fat side up and ribs curving down (I place the racks so the ribs are pointing outward and the rack meat runs down the center). Rub all over with the garlic-rosemary mixture. Let at room temperature for 1 hour prior to roasting.
- About 30 minutes before you are ready to cook, place a rack in the center of your oven and preheat to 450°F (you want the oven to stay heated for at least 10 minutes after it beeps to make sure it’s good and firey hot).
- Roast the rack of lamb for 25 minutes for medium rare (rack of lamb should not be medium or well-done or it will taste dry). If your oven bakes unevenly, rotate the pan 180° halfway through. Remove from the oven and tent with aluminum foil. Let rest for 15 minutes. When ready to serve, use a sharp chef’s knife to cut into individual ribs and serve (you can arrange them on a platter, or let guests serve themselves from the cutting board). If you’d like a wow moment, you can stand the ribs up on a platter prior to cutting them apart. Enjoy warm or at room temperature.
Video
Notes
- *When choosing lamb, look for meat that is pink or rosy red with firm white meat. Darker red meat is older and won’t be as tender.
- *”Frenched” means the extra meat and fat has been trimmed off the tips of the bones so the rib bones are exposed. It makes a nicer presentation, and the meat/fat on the tips of the bones won’t burn. Ask your butcher to French them for you and to leave 1/8 inch of fat on the meat to help insulate it. (If you are feeling ambitious, you can also buy a whole rack and try Frenching it yourself.)
- **If you prefer to skip the food processor, you can mince the rosemary and garlic as finely as possible, mash them together with the side of your knife on a cutting board, then combine them with the other ingredients (I find the food processor very much worth it here).
- TO STORE: Refrigerate leftover rack of lamb wrapped tightly in plastic wrap or in an airtight container for up to 3 days.
- TO REHEAT: Cut the rack of lamb into individual ribs and place them in a baking dish. Add a splash of broth, cover with foil, and reheat in a 325 degree F oven until warmed through.
- TO FREEZE: Store leftovers in an airtight container or zip-top bag for up to 3 months. Defrost in the refrigerator before reheating according to the instructions above. Note that freezing is not ideal; it’s safe, but it won’t taste as good after thawing and reheating.
Nutrition
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Phenomenal! I made this for my boyfriends birthday and was super nervous but it turned out perfect. Thanks for making me look good. We both loved it (him especially!)
Yay! So happy to hear, thank you Elodie!
My husband is not that fond of lamb, at least that was what he thought. Made this up for a special dinner and he said he would rather have this than a steak dinner. Thank you for sharing this recipe.
So glad to hear! Thank you Sabrina!
Just made this. My husband loves lamb but I’ve never made it because I am a vegetarian. I decided to try making this to surprise him. It turned out perfectly! Perfect directions easy enough for a clueless vegetarian to follow! Thank you so much, Erin!
Great to hear! Thank you Rochelle!
I was searching for a simple lamb recipe and this was PERFECT! My first rack ever and I wanted to cry because it tasted just like my grandma’s recipe. The aroma from the herbs and garlic filled our kitchen. I just paired it with some roasted asparagus and carrots. I will definitely be making this again. Thank you so much!
Yay! So glad you found it, Lucia! Thank you!