Roasted Rack of Lamb Recipe

This Roasted Rack of Lamb Recipe is a tender and succulent recipe, which features fresh rosemary and lemon zest. It’s a restaurant-quality dish, ready in about 35 minutes (plus overnight curing time).

Jump to Recipe

Roasted Rack of Lamb Recipe Ingredients

• Grated zest of 2 lemons
• 2 tablespoons chopped fresh rosemary
• 1/4 cup kosher salt
• Pinch of sugar
• 2 8-bone racks of lamb, chine bone removed, frenched
• 1/4 cup canola oil

How To Make Roasted Rack of Lamb Recipe

1. Prepare the cure: In a small bowl, mix together the lemon zest, chopped fresh rosemary, kosher salt, and a pinch of sugar.
2. Season and cure: Season the lamb racks thoroughly on all sides with this mixture. Cover and place them in the refrigerator overnight. This acts as a quick cure, which penetrates the meat to add deep flavor and tenderness when cooked.
3. Preheat and sear: The next day, preheat the oven to 300°F (150°C). Put a large sauté pan over medium heat and add the canola oil. Place one of the seasoned racks in the pan, fat-side down. Sear until golden brown, about 3 to 5 minutes. Flip the rack and sear the other side for a few minutes.
4. Transfer: Remove the rack from the pan and place it on a rimmed baking sheet, fat-side up. Repeat the searing process with the second rack.
5. Roast: Put the baking sheet with both seared racks into the preheated oven. Roast until the meat registers 120°F to 125°F in the center (for medium-rare), usually 20 to 25 minutes.
6. Rest and serve: Remove from the oven and let the lamb rest for 5 minutes. This allows the juices to settle. Cut between the bones into individual chops and serve.

Recipe Tips

• What does “Frenched” mean? This refers to the technique where the meat and fat are scraped away from the ends of the rib bones, leaving them clean and exposed for an elegant presentation. Most butchers will do this for you.
• The Overnight Cure: Do not skip the overnight step. The salt acts as a dry brine, drawing moisture out slightly and then reabsorbing it with the lemon and rosemary flavors, seasoning the meat all the way to the bone.
• Fat-Side Down: Always sear fat-side down first. This renders some of the fat cap, making it crispy rather than chewy, and protects the meat from the high heat of the pan.
• Don’t Overcook: Rack of lamb is best enjoyed rare to medium-rare. Because the racks are small, they cook quickly. Use an instant-read thermometer to ensure accuracy.
• Room Temperature: Let the racks sit on the counter for 30 minutes after taking them out of the fridge (before searing) to ensure even cooking.

What To Serve With Roasted Rack of Lamb Recipe

This elegant main course deserves sophisticated sides.

• Mint Jelly or Sauce: The classic British pairing.
• Roasted Root Vegetables: Carrots, parsnips, or potatoes roasted in the same oven.
• Asparagus: Grilled or steamed with lemon butter.
• Risotto: A creamy parmesan or mushroom risotto.

How To Store Roasted Rack of Lamb Recipe

• Refrigerate: Store leftover chops in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat gently in a 300°F oven loosely covered with foil until just warm. Microwave reheating often makes lamb gamey and tough.
• Freeze: You can freeze the cooked chops wrapped tightly in foil and plastic for up to 2 months, but fresh is significantly better.

Roasted Rack of Lamb Recipe Nutrition Facts

• Calories: 450
• Total Fat: 35g
• Saturated Fat: 10g
• Cholesterol: 105mg
• Sodium: 850mg
• Total Carbohydrates: 1g
• Dietary Fiber: 0g
• Sugar: 0g
• Protein: 30g

Nutrition information is estimated per serving (approx 2-3 chops).

FAQs