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5.0 from 27 votes

Rack of Lamb Recipe

Succulent Rack of Lamb Recipe is coming your way. Tender, oven roasted rack of lamb that's so delicious and perfect for a special day! For this tasty lamb recipe, all you need is 20 - 25 mins start to finish, and you're left with a hearty comforting dinner. Be sure to watch the video and go through the tips below :)

Prep Time
10 mins
Cook Time
10 mins
Servings: 5
Calories: 754 kcal
Course: Main Course
Cuisine: Mediterranean , American

Ingredients

  • 2 Racks of lamb Frenched
  • 1 1/2 teaspoon each salt and pepper or taste
  • 3 T butter
Mustard
  • 1/2 cup Dijon Mustard or grainy Mustard
Coating:
  • 2 garlic cloves minced
  • 3/4 cup panko breadcrumbs
  • 1/4 teaspoon each salt and pepper
  • 1/4 teaspoon garlic powder
  • 1 Tablespoon rosemary leaves minced
  • 1/4 cup olive oil

Notes

  • You may sear in olive oil or avocado oil, however the flavor of butter is ideal with the lamb!
  • For best results when roasting, use a meat thermometer.
  • When buying lamb, ask your butcher and make sure you're buying American lamb as it's fresher and tastier than any!
  • You'll notice the meat is pinker in color and the the fat is firm and white rather than yellowish toned.
  • It's optimal to buy French cut which basically means the rack has been trimmed perfectly to highlight the intersection os bone and meat.
  • You can season the meat in however many or few spices, we chose a salt and pepper seasoning as we wanted to highlight the lamb flavor! 
  • Toasting the breadcrumb coating is a SECRET to a tasty coating!
  • You may sear in olive oil or avocado oil, however the flavor of butter is ideal with the lamb!
  • For best results when roasting, use a meat thermometer.
  • For roasting a rack of lamb, we highly recommend using a thermometer. 
  • Insert the meat thermometer into the thickest part of the meat to test the doneness.
  • Do not attempt to slice the rack as soon as it's out of the oven, do let it rest for at least 6 minutes as the juices need to redistribute.
  • The USDA recommends a temperature of 145 degrees F which is medium. 
  • Medium rare stands at 135 degrees F
  • Rare stands at 125 degrees F.
  • Instant Pot Mashed Potatoes
 so luscious ! Some Potato Pancakes or Air Fryer Baked Potato
  • Panzanella Salad , Wedge Salad or Halloumi Cheese Salad
  • Roasted Acorn Squash, Burrata Pasta,  Pan Fried Potatoes
  • Butternut Squash Soup Recipe or White Bean Soup Recipe
  • Each rack of lamb is about 8 ribs or lamb lollipops which can fairly serve 2-3 people. So today's recipe serves 4 generously as we used two racks. 
  • This is a type of trim which you can ask your butcher to make for you. It involves removing excess fat and cartilage from the rack to allow for a beautiful presentation of the meat. 
  • Once the meat is in the oven, do check on the lamb using an oven thermometer inserted in the thickest side of the meat. 
  • It's best to store leftovers in fridge for up to 5 days. You can repurpose them into sandwiches or salads the next day, and you can even reheat them to take just as fresh.
  • The best way to reheat the meat is to wrap in foil and place it in a 300 degrees F oven for about 10 minutes until warmed through. Be mindful that it will cook slightly to a different doneness compared to the first time, however it will taste just as fresh! 
  • You can alternatively use your air fryer. Set to 350 degrees and heat up for 3-4 minutes only. 
  • You can freeze the cooked lamb rack wrapped tightly in foil and then placed in a ziploc bag. Reheat it the same way   once thawed.