So, when my father sent me on a mission to make rack of lamb (what? Eight lamb chops in a row?) I was all over it. My version uses a simple rub with olive oil, garlic, salt, pepper, fresh chopped rosemary and thyme. The trick is to not go overboard with the herbs. The lamb tastes so good on its own. The seasoning should complement the lamb, not dominate it. Do you have a favorite version of rack of lamb? Please let us know about it in the comments. You can buy a rack of lamb already “Frenched”, which means that it’s cut so the rib bones are exposed. At a full-service butcher or even at the supermarket, you can ask the butcher to French them for you. For a cheaper option, you can also buy an untrimmed rack and trim them yourself.
For the Best Rack of Lamb, Use a Thermometer
For roasting a rack of lamb, we highly recommend using a thermometer. Why? Because racks of lamb are not that cheap, and it’s something we don’t cook that often. A meat thermometer takes all the guesswork out of cooking the rack of lamb. Insert the meat thermometer into the thickest part of the meat to test the doneness. It should read 125°F for rare or 135°F for medium rare. Remember: the temperature still will rise a bit after you take it out of the oven to rest.
For Easy Entertaining, Season Ahead
You can season the meat 1 to 3 days before roasting. Keep it in an airtight zip-top bag in the fridge until showtime. Just be sure to bring it out 1 1/2 to 2 hours before roasting. You want it to reach room temperature for even cooking.
The Best Recipes to Serve With Lamb Chops!
Garlic Mashed Potatoes Mashed Potatoes and Parsnips With Chives and Parsley Green Beans With Almonds And Thyme Roasted Brussels Sprouts with Pomegranate Balsamic Glaze Roasted Butternut Squash Kale Sauté
These instructions are for a rack between 1 1/4 and 2 pounds. Figure each rack feeds 2 to 3 people. If you are cooking multiple racks (not a crown roast which is a different matter), lay them out separately on the pan, and you may need to increase the cooking time.
The cooking time depends on how big your rack of lamb is, and how rare you want it cooked. Rack of lamb should be cooked rare, or at most, medium rare.
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 cloves garlic, minced
Salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil
Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container to catch any leaks. Marinate in the refrigerator overnight, or at room temperature for 1 1/2 to 2 hours as the lamb is coming to room temperature in the next step. Rub the rack all over with more salt and pepper. Place the lamb rack bone side down (fat side up) on a roasting pan lined with foil. Wrap the exposed rib bones in a little foil so they don’t burn. Then, lower the heat to 300°F. Cook for 10 to 20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well done you want your lamb). A meat thermometer inserted into the thickest part of the meat should read 125°F for rare or 135°F for medium rare. Use a meat thermometer. Many factors can affect cooking time like the shape of the roast, the fat marbling, and your individual oven characteristics. This is too lovely and tender a roast to risk overcooking. Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.
