Best Roasted Rack Of Lamb Recipe A Delicious Lamb Dinner

Jump to Recipe Roasted rack of lamb is the perfect hands-off, easy dinner that is so delicious it will impress anyone who tries it! It is beautifully seasoned with a combination of garlic and herbs and then roasted to perfection! Serve it alongside a homemade mint sauce for the most flavorful experience. Roast Rack Of Lamb Without Searing This roasted rack of lamb is extra simple to make as there is no searing involved! It simply roasts in the oven after being seasoned! This dish is impressively beautiful and tastes amazing, too! It is elegant enough for a special occasion, but easy enough to make any day of the week! This roasted rack of lamb has an amazing presentation and is extra delicious!

Jump to:Roast Rack Of Lamb Without Searing 🥘 Roasted Rack of Lamb Ingredients 🔪 How To Roast Rack of Lamb 💭 Angela’s Tips & Recipe Notes 🥡 Storing & Reheating ❓ Why Do You French A Rack Of Lamb? ❓ Is Rack of Lamb Difficult To Cook? ❓ What Temperature Should Rack of Lamb Be Cooked To? 🥩 The Best Lamb Recipes 📋 Recipe

🥘 Roasted Rack of Lamb Ingredients You can find lamb rib racks at any standard grocery store or butcher. I highly recommend picking up some fresh herbs as well!

Lamb - 2 racks of lamb, weighing approximately 2.5 pounds total (*see note).Olive Oil - 2 tablespoons of extra virgin olive oil.Garlic - 1 tablespoon of minced garlic.Rosemary - 2 tablespoons of fresh rosemary, minced.Oregano - 1 tablespoon of fresh oregano, minced (or thyme).Parsley - 1 tablespoon of fresh parsley, minced (plus more for garnish).Salt & Pepper - ½ teaspoon of both salt and pepper (to taste). Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips! 🔪 How To Roast Rack of Lamb Since we aren’t searing the lamb, this dish is incredibly easy! Make sure you have a sheet pan, mixing bowl, and a meat thermometer! This recipe will yield 6 servings of lamb, perfect for the whole family!

Combine herbs. Lightly coat a sheet pan with olive oil. Then, in a small mixing bowl, add 2 tablespoons each of olive oil and rosemary, 1 tablespoon each of minced garlic, oregano (or thyme), and parsley, and ½ teaspoon each of salt and pepper. Stir to combine.Bring lamb to room temperature. Place the 2.5 pounds of lamb onto the foil-lined pan and rub the seasoning mixture all over both racks, ensuring that you coat all of the sides. After that, let the lamb rest at room temperature for 40-45 minutes.Preheat. Once your lamb has warmed to room temperature, preheat your oven to 450°F (230°C).Roast. Place the lamb into the preheated oven and roast for 20 minutes, or until a meat thermometer reads an internal temperature of 120°F (49°C) for medium-rare (*see note).Rest. Once cooked, remove the lamb racks from the oven and loosely cover them with foil. Allow them to rest for 10 minutes.Serve. Slice the lamb between the bone, sprinkle with parsley, and serve with a mint sauce. Top this dish with a homemade mint sauce and serve it with some dauphinoise potatoes and honey glazed carrots. For more side dish ideas, check out my post all about what to serve with lamb! Enjoy! 💭 Angela’s Tips & Recipe Notes The weight of your racks may vary (which could affect the cooking time), my racks of lamb were about 1.33 pounds each.Racks can be leaned against each other, crossing the frenched bones, for a lovely holiday appearance.Remember that once you remove the lamb from the oven, the internal temperature will rise another 5°F while resting from ‘carryover cooking’. To achieve your desired level of doneness, the internal temperature of the lamb should read as the following:Medium-rare: 125°F (52°C)Medium: 130°F (54°C)Medium-well: 145°F (63°C)Well: 150°F (66°C)Note that the CDC recommends that all lamb be cooked to an internal temperature of 145°F (63°C), which is medium-well. For more information on the internal temperatures of lamb, check out my comprehensive post about lamb cooking doneness. 🥡 Storing & Reheating Place any leftover lamb in an airtight container and store it in the fridge for up to 3 days. If you want to freeze your cooked lamb, wrap the meat tightly and place it into a freezer bag once fully cooled. Freeze for up to 3 months, allowing to fully defrost before reheating. Reheating Roasted Rack of Lamb To reheat leftovers, place your lamb into a baking dish with a splash of water and cover it with foil. Bake it at 350°F (180°C) until heated through. Check out these tasty leftover lamb recipes! ❓ Why Do You French A Rack Of Lamb? When you have “Frenched” a rack of lamb, this simply means that all of the excess meat and fat have been removed from the ends of the bones (the tips) of the rack. This doesn’t actually alter the flavor at all and is strictly for the purpose of having a beautiful presentation. ❓ Is Rack of Lamb Difficult To Cook? This cut of meat is just as easy to prepare as beef, pork, or chicken! Once you start to cook it and eat it more frequently, you’ll wonder why it isn’t as common as some of the previously mentioned meat options. ❓ What Temperature Should Rack of Lamb Be Cooked To? I recommend a rack of lamb be cooked to a beautiful medium-rare, which is 125°F (52°C). However, you may prefer to have your lamb cooked longer. However, the CDC does recommend that lamb be cooked until it reaches an internal temperature of 145°F (63°C).

🥩 The Best Lamb Recipes Grilled Lamb SteaksRoasted Boneless Leg of LambRoasted Leg of LambPan-Seared Lamb Shoulder ChopsLamb BreastRoasted Lamb Shanks

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 3 reviews

Roasted Rack of Lamb

Roasted rack of lamb is the perfect hands-off, easy dinner that is so delicious it will impress anyone who tries it! It is beautifully seasoned with a combination of garlic and herbs and then roasted to perfection! Serve it alongside a homemade mint sauce for the most flavorful experience.

Author | Angela

Servings: 6 servings Calories: 317kcal Prep 45 minutes Cooking 20 minutes Rest Time 10 minutes Total Time 1 hour 15 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 2.5 lbs lamb (2 racks of lamb, 8 bones each, *see note)▢ 2 tablespoon olive oil (extra virgin)▢ 1 tablespoon garlic (minced)▢ 2 tablespoon fresh rosemary (minced)▢ 1 tablespoon fresh oregano (minced, or thyme)▢ 1 tablespoon fresh parsley (minced, plus more for garnish)▢ ½ teaspoon each, salt & pepper (to taste)

InstructionsLightly coat a sheet pan with olive oil. Then, in a small mixing bowl, add your olive oil, minced garlic, rosemary, oregano (or thyme), parsley, salt, and pepper. Stir to combine.2 tablespoon olive oil, 1 tablespoon garlic, 2 tablespoon fresh rosemary, 1 tablespoon fresh oregano, 1 tablespoon fresh parsley, ½ teaspoon each, salt & pepperPlace the lamb onto the foil-lined pan and rub the seasoning mixture all over both racks, ensuring that you coat all of the sides. After that, let the lamb rest at room temperature for 40-45 minutes.2.5 lbs lambOnce your lamb has warmed to room temperature, preheat your oven to 450°F (230°C).Place the lamb into the preheated oven and roast for 20 minutes, or until a meat thermometer reads an internal temperature of 120°F (49°C) for medium-rare (*see note).Once cooked, remove the lamb racks from the oven and loosely cover them with foil. Allow them to rest for 10 minutes.Slice the lamb between the bone, sprinkle with parsley, and serve with a mint sauce. Equipment You May NeedMixing BowlBaking Sheetmeat thermometer Notes The weight of your racks may vary (which could affect the cooking time), my racks of lamb were about 1.33 pounds each. Racks can be leaned against each other, crossing the frenched bones, for a lovely holiday appearance. Remember that once you remove the lamb from the oven, the internal temperature will rise another 5°F while resting from ‘carryover cooking’.  To achieve your desired level of doneness, the internal temperature of the lamb should read as the following:

Medium-rare: 125°F (52°C) Medium: 130°F (54°C) Medium-well: 145°F (63°C) Well: 150°F (66°C)

Note that the CDC recommends that all lamb be cooked to an internal temperature of 145°F (63°C), which is medium-well.  To store: Place the lamb in an airtight container and store it in the fridge for up to 3 days. To freeze: Once fully cooled, wrap the meat tightly and place it into a freezer bag. Freeze for up to 3 months, allowing to fully defrost before reheating. To reheat: Place your lamb into a baking dish with a splash of water and cover it with foil. Bake it at 350°F (180°C) until heated through.

NutritionCalories: 317kcal (16%) | Carbohydrates: 1g | Protein: 40g (80%) | Fat: 16g (25%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 125mg (42%) | Sodium: 323mg (14%) | Potassium: 546mg (16%) | Fiber: 0.5g (2%) | Sugar: 0.1g | Vitamin A: 90IU (2%) | Vitamin C: 1mg (1%) | Calcium: 42mg (4%) | Iron: 4mg (22%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! best rack of lamb recipe, easy rack of lamb recipe, frenched rack of lamb, how to cook lamb at 450, how to oven roast rack of lamb without searing, lamb, roasted rack of lamb, without searing Course Dinner Recipes, Entrees, Lamb Dishes, Main CourseCuisine AmericanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Roasted rack of lamb is the perfect hands-off, easy dinner that is so delicious it will impress anyone who tries it! It is beautifully seasoned with a combination of garlic and herbs and then roasted to perfection! Serve it alongside a homemade mint sauce for the most flavorful experience.

Roast Rack Of Lamb Without Searing

This roasted rack of lamb is extra simple to make as there is no searing involved! It simply roasts in the oven after being seasoned!

This dish is impressively beautiful and tastes amazing, too! It is elegant enough for a special occasion, but easy enough to make any day of the week!

🥘 Roasted Rack of Lamb Ingredients

You can find lamb rib racks at any standard grocery store or butcher. I highly recommend picking up some fresh herbs as well!

• Lamb - 2 racks of lamb, weighing approximately 2.5 pounds total (*see note).Olive Oil - 2 tablespoons of extra virgin olive oil.Garlic - 1 tablespoon of minced garlic.Rosemary - 2 tablespoons of fresh rosemary, minced.Oregano - 1 tablespoon of fresh oregano, minced (or thyme).Parsley - 1 tablespoon of fresh parsley, minced (plus more for garnish).Salt & Pepper - ½ teaspoon of both salt and pepper (to taste).

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 How To Roast Rack of Lamb

Since we aren’t searing the lamb, this dish is incredibly easy! Make sure you have a sheet pan, mixing bowl, and a meat thermometer!

This recipe will yield 6 servings of lamb, perfect for the whole family!

• Combine herbs. Lightly coat a sheet pan with olive oil. Then, in a small mixing bowl, add 2 tablespoons each of olive oil and rosemary, 1 tablespoon each of minced garlic, oregano (or thyme), and parsley, and ½ teaspoon each of salt and pepper. Stir to combine.Bring lamb to room temperature. Place the 2.5 pounds of lamb onto the foil-lined pan and rub the seasoning mixture all over both racks, ensuring that you coat all of the sides. After that, let the lamb rest at room temperature for 40-45 minutes.Preheat. Once your lamb has warmed to room temperature, preheat your oven to 450°F (230°C).Roast. Place the lamb into the preheated oven and roast for 20 minutes, or until a meat thermometer reads an internal temperature of 120°F (49°C) for medium-rare (*see note).Rest. Once cooked, remove the lamb racks from the oven and loosely cover them with foil. Allow them to rest for 10 minutes.Serve. Slice the lamb between the bone, sprinkle with parsley, and serve with a mint sauce.

Top this dish with a homemade mint sauce and serve it with some dauphinoise potatoes and honey glazed carrots. For more side dish ideas, check out my post all about what to serve with lamb! Enjoy!

💭 Angela’s Tips & Recipe Notes

• The weight of your racks may vary (which could affect the cooking time), my racks of lamb were about 1.33 pounds each.Racks can be leaned against each other, crossing the frenched bones, for a lovely holiday appearance.Remember that once you remove the lamb from the oven, the internal temperature will rise another 5°F while resting from ‘carryover cooking’. To achieve your desired level of doneness, the internal temperature of the lamb should read as the following:Medium-rare: 125°F (52°C)Medium: 130°F (54°C)Medium-well: 145°F (63°C)Well: 150°F (66°C)Note that the CDC recommends that all lamb be cooked to an internal temperature of 145°F (63°C), which is medium-well. For more information on the internal temperatures of lamb, check out my comprehensive post about lamb cooking doneness.

🥡 Storing & Reheating

Place any leftover lamb in an airtight container and store it in the fridge for up to 3 days.

• Medium-rare: 125°F (52°C)

• Medium: 130°F (54°C)Medium-well: 145°F (63°C)Well: 150°F (66°C)

If you want to freeze your cooked lamb, wrap the meat tightly and place it into a freezer bag once fully cooled. Freeze for up to 3 months, allowing to fully defrost before reheating.

Reheating Roasted Rack of Lamb

To reheat leftovers, place your lamb into a baking dish with a splash of water and cover it with foil. Bake it at 350°F (180°C) until heated through.

Check out these tasty leftover lamb recipes!

❓ Why Do You French A Rack Of Lamb?

When you have “Frenched” a rack of lamb, this simply means that all of the excess meat and fat have been removed from the ends of the bones (the tips) of the rack. This doesn’t actually alter the flavor at all and is strictly for the purpose of having a beautiful presentation.

❓ Is Rack of Lamb Difficult To Cook?

This cut of meat is just as easy to prepare as beef, pork, or chicken! Once you start to cook it and eat it more frequently, you’ll wonder why it isn’t as common as some of the previously mentioned meat options.

❓ What Temperature Should Rack of Lamb Be Cooked To?

I recommend a rack of lamb be cooked to a beautiful medium-rare, which is 125°F (52°C). However, you may prefer to have your lamb cooked longer. However, the CDC does recommend that lamb be cooked until it reaches an internal temperature of 145°F (63°C).

🥩 The Best Lamb Recipes

• Grilled Lamb SteaksRoasted Boneless Leg of LambRoasted Leg of LambPan-Seared Lamb Shoulder ChopsLamb BreastRoasted Lamb Shanks

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 3 reviews

Roasted Rack of Lamb

Roasted rack of lamb is the perfect hands-off, easy dinner that is so delicious it will impress anyone who tries it! It is beautifully seasoned with a combination of garlic and herbs and then roasted to perfection! Serve it alongside a homemade mint sauce for the most flavorful experience.

Author | Angela

Servings: 6 servings Calories: 317kcal Prep 45 minutes Cooking 20 minutes Rest Time 10 minutes Total Time 1 hour 15 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 2.5 lbs lamb (2 racks of lamb, 8 bones each, *see note)▢ 2 tablespoon olive oil (extra virgin)▢ 1 tablespoon garlic (minced)▢ 2 tablespoon fresh rosemary (minced)▢ 1 tablespoon fresh oregano (minced, or thyme)▢ 1 tablespoon fresh parsley (minced, plus more for garnish)▢ ½ teaspoon each, salt & pepper (to taste)

InstructionsLightly coat a sheet pan with olive oil. Then, in a small mixing bowl, add your olive oil, minced garlic, rosemary, oregano (or thyme), parsley, salt, and pepper. Stir to combine.2 tablespoon olive oil, 1 tablespoon garlic, 2 tablespoon fresh rosemary, 1 tablespoon fresh oregano, 1 tablespoon fresh parsley, ½ teaspoon each, salt & pepperPlace the lamb onto the foil-lined pan and rub the seasoning mixture all over both racks, ensuring that you coat all of the sides. After that, let the lamb rest at room temperature for 40-45 minutes.2.5 lbs lambOnce your lamb has warmed to room temperature, preheat your oven to 450°F (230°C).Place the lamb into the preheated oven and roast for 20 minutes, or until a meat thermometer reads an internal temperature of 120°F (49°C) for medium-rare (*see note).Once cooked, remove the lamb racks from the oven and loosely cover them with foil. Allow them to rest for 10 minutes.Slice the lamb between the bone, sprinkle with parsley, and serve with a mint sauce. Equipment You May NeedMixing BowlBaking Sheetmeat thermometer Notes The weight of your racks may vary (which could affect the cooking time), my racks of lamb were about 1.33 pounds each. Racks can be leaned against each other, crossing the frenched bones, for a lovely holiday appearance. Remember that once you remove the lamb from the oven, the internal temperature will rise another 5°F while resting from ‘carryover cooking’.  To achieve your desired level of doneness, the internal temperature of the lamb should read as the following:

Medium-rare: 125°F (52°C) Medium: 130°F (54°C) Medium-well: 145°F (63°C) Well: 150°F (66°C)

Note that the CDC recommends that all lamb be cooked to an internal temperature of 145°F (63°C), which is medium-well.  To store: Place the lamb in an airtight container and store it in the fridge for up to 3 days. To freeze: Once fully cooled, wrap the meat tightly and place it into a freezer bag. Freeze for up to 3 months, allowing to fully defrost before reheating. To reheat: Place your lamb into a baking dish with a splash of water and cover it with foil. Bake it at 350°F (180°C) until heated through.

NutritionCalories: 317kcal (16%) | Carbohydrates: 1g | Protein: 40g (80%) | Fat: 16g (25%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 125mg (42%) | Sodium: 323mg (14%) | Potassium: 546mg (16%) | Fiber: 0.5g (2%) | Sugar: 0.1g | Vitamin A: 90IU (2%) | Vitamin C: 1mg (1%) | Calcium: 42mg (4%) | Iron: 4mg (22%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! best rack of lamb recipe, easy rack of lamb recipe, frenched rack of lamb, how to cook lamb at 450, how to oven roast rack of lamb without searing, lamb, roasted rack of lamb, without searing Course Dinner Recipes, Entrees, Lamb Dishes, Main CourseCuisine American

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 3 reviews

Roasted Rack of Lamb

Author | Angela

Servings: 6 servings

Calories: 317kcal

Prep 45 minutes

Cooking 20 minutes

Rest Time 10 minutes

Total Time 1 hour 15 minutes

Ingredients US CustomaryMetric1x2x3x▢ 2.5 lbs lamb (2 racks of lamb, 8 bones each, *see note)▢ 2 tablespoon olive oil (extra virgin)▢ 1 tablespoon garlic (minced)▢ 2 tablespoon fresh rosemary (minced)▢ 1 tablespoon fresh oregano (minced, or thyme)▢ 1 tablespoon fresh parsley (minced, plus more for garnish)▢ ½ teaspoon each, salt & pepper (to taste)

InstructionsLightly coat a sheet pan with olive oil. Then, in a small mixing bowl, add your olive oil, minced garlic, rosemary, oregano (or thyme), parsley, salt, and pepper. Stir to combine.2 tablespoon olive oil, 1 tablespoon garlic, 2 tablespoon fresh rosemary, 1 tablespoon fresh oregano, 1 tablespoon fresh parsley, ½ teaspoon each, salt & pepperPlace the lamb onto the foil-lined pan and rub the seasoning mixture all over both racks, ensuring that you coat all of the sides. After that, let the lamb rest at room temperature for 40-45 minutes.2.5 lbs lambOnce your lamb has warmed to room temperature, preheat your oven to 450°F (230°C).Place the lamb into the preheated oven and roast for 20 minutes, or until a meat thermometer reads an internal temperature of 120°F (49°C) for medium-rare (*see note).Once cooked, remove the lamb racks from the oven and loosely cover them with foil. Allow them to rest for 10 minutes.Slice the lamb between the bone, sprinkle with parsley, and serve with a mint sauce.

Equipment You May NeedMixing BowlBaking Sheetmeat thermometer

Notes The weight of your racks may vary (which could affect the cooking time), my racks of lamb were about 1.33 pounds each. Racks can be leaned against each other, crossing the frenched bones, for a lovely holiday appearance. Remember that once you remove the lamb from the oven, the internal temperature will rise another 5°F while resting from ‘carryover cooking’.  To achieve your desired level of doneness, the internal temperature of the lamb should read as the following:

Medium-rare: 125°F (52°C) Medium: 130°F (54°C) Medium-well: 145°F (63°C) Well: 150°F (66°C)

Note that the CDC recommends that all lamb be cooked to an internal temperature of 145°F (63°C), which is medium-well.  To store: Place the lamb in an airtight container and store it in the fridge for up to 3 days. To freeze: Once fully cooled, wrap the meat tightly and place it into a freezer bag. Freeze for up to 3 months, allowing to fully defrost before reheating. To reheat: Place your lamb into a baking dish with a splash of water and cover it with foil. Bake it at 350°F (180°C) until heated through.

Nutrition

Calories: 317kcal (16%) | Carbohydrates: 1g | Protein: 40g (80%) | Fat: 16g (25%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 125mg (42%) | Sodium: 323mg (14%) | Potassium: 546mg (16%) | Fiber: 0.5g (2%) | Sugar: 0.1g | Vitamin A: 90IU (2%) | Vitamin C: 1mg (1%) | Calcium: 42mg (4%) | Iron: 4mg (22%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Dinner Recipes, Entrees, Lamb Dishes, Main CourseCuisine American

US CustomaryMetric

• Medium-rare: 125°F (52°C)
• Medium: 130°F (54°C)
• Medium-well: 145°F (63°C)
• Well: 150°F (66°C)