Rack of Lamb

Rack of lamb looks as fancy as it sounds, but here's the surprise: it's actually really easy to make! For this recipe, all you have to do is coat the lamb in the garlicky, herbaceous rub, roast it in the oven, slice it, and your meal is served. It's the perfect main course for entertaining because it requires minimal effort and just a half hour in the oven, leaving you plenty of time to focus on all the delicious Easter side dishes. It's the best main course to impress guests at Easter lunch, but it's just as perfect for a spring dinner party, date night, or hearty family meal.

What is the best cooking method for lamb?

Lamb recipes don't have to be complicated. One of the best and easiest ways to cook rack of lamb is by simply roasting it in the oven. Cooking the lamb at a high temperature—450 degrees—it only takes about 30 minutes for it to reach medium doneness. Plus the high heat allows the garlic and herb rub to form this delicious, flavorful crust.  

What's the difference between a rack of lamb and lamb chops?

It's simple: the only difference is how the meat is cut! A rack of lamb is made up of individual lamb chops. The lamb can be kept connected and roasted as a rack like in this recipe, or divided and cooked or grilled as lamp chops. This rack of lamb is a great hands-off recipe for when you're busy preparing a full Easter feast. 

How many does 1 rack of lamb serve? 

It depends on the size of the rack and the appetite of your hungry guests, but typically three to four people. This recipe calls for two racks of lamb that are about 1 1/2 pounds each. In total, this recipe should feed six to eight people.

Should you sear rack of lamb before roasting?

Good news: you don't have to sear it before roasting! Searing is a great way to render fat and seal in the flavor when roasting large cuts of meat. It also dirties a second pan and can splatter oil all over your stove! This easy recipe gives you a break by skipping the stovetop and cooking the lamb in the oven on a foil-lined baking sheet. However, this oven method doesn't sacrifice flavor. A rub of garlic, fresh rosemary, dijon mustard, and a little bit of honey promotes caramelization and creates a delicious crust on the surface of the lamb. Since you're skipping the searing step, be sure to trim any excess fat from the lamb before roasting. A thin layer, about 1/8-inch thick, is all you need.

At what temperature is rack of lamb done?

The USDA recommends cooking lamb to an internal temperature of 145 degrees, then letting it rest for at least 3 minutes. This will give you lamb that is cooked to medium, the ideal temperature for this cut.

How long do you let rack of lamb rest for?

There are two important resting periods for lamb: First, let the racks sit at room temperature for 1 hour before roasting, to promote even cooking all the way to the center of the rack. Second, let the lamb rest for at least 10 minutes before slicing. This is a little longer than the official rest time, but it allows the lamb to finish cooking and for the juices to soak into the meat rather than run out all over your serving platter!

What do you serve with rack of lamb?

If you're making lamb for a spring feast, round out the meal with a potato side dish like Ree Drummond's Greek lemon potatoes or potatoes au gratin, and throw in spring veggies such as sautéed asparagus and candied carrots.