Rack of Lamb is a simple, elegant roast you can make at home. It has a tasty herb crust and a pink center when cooked medium-rare. Serve it for a special dinner or a quiet weekend meal. If you like a warm drink with your meal, learn more about cafe au lait explained to pair with dessert.
Why make this recipe
This recipe is quick, clear, and uses few ingredients. The herbs and garlic give good flavor. The breadcrumbs add a nice crust if you like a crisp top. It looks special but is easy to cook.
How to make Rack of Lamb
Start with a frenched rack of lamb. Mix oil, garlic, and herbs, then rub on the meat. Press breadcrumbs on if you want a crust. Roast in a hot oven for about 20–25 minutes until the inside is medium-rare. Let the meat rest before slicing. For a full dinner plan, you can add a simple pancake side like the Cracker Barrel pancake recipe for a homespun touch.
Ingredients :
- 1 rack of lamb, frenched
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- 1 cup breadcrumbs (optional)
Directions :
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- Rub this mixture all over the rack of lamb.
- If using, press the breadcrumbs onto the lamb for a crust.
- Place the rack of lamb in a roasting pan and roast for about 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- Remove from the oven, cover with foil, and let it rest for 10 minutes before slicing.
- Serve with your choice of sides and enjoy.
How to serve Rack of Lamb
Slice between the ribs into individual chops. Serve warm. Good sides are roasted vegetables, mashed potatoes, or a light salad. For a bread side, try a soft loaf like the lemon blueberry bread recipe for a fresh contrast.
How to store Rack of Lamb
Cool the lamb to room temperature within two hours. Wrap tightly in foil or place in an airtight container. Store in the fridge for up to 3 days. To freeze, wrap well and freeze for up to 3 months. Thaw in the fridge before reheating.
Tips to make Rack of Lamb
- Use a meat thermometer to hit the right doneness.
- Let the lamb rest so juices stay in the meat.
- If you like a crust, pat the breadcrumbs firmly onto the lamb.
- Bring the lamb to room temperature for 30 minutes before roasting for even cooking.
Variation
- Add Dijon mustard under the breadcrumb crust for a tangy layer.
- Swap parsley or mint for some of the rosemary for a different herb note.
- Roast longer for medium or well-done meat, adjusting time and temperature.
FAQs
Q: How do I know when rack of lamb is cooked?
A: Use a meat thermometer. 135°F (57°C) is medium-rare. The meat will rise a few degrees while resting.
Q: Can I use dried herbs instead of fresh?
A: Yes. Use about one third of the fresh amount if using dried herbs.
Q: Do I have to use breadcrumbs?
A: No. Breadcrumbs are optional. They add texture but the lamb is great without them.
Q: How long should I rest the lamb?
A: Rest for about 10 minutes covered with foil to let juices settle.
Conclusion
For more ways to cook rack of lamb and detailed guides, see this Best Rack Of Lamb Recipe – How To Cook Rack Of Lamb for extra tips and variations. You can also compare a simple garlic and herb version at Rack of Lamb with Garlic and Herbs Recipe. For another roasted method and timing notes, read the guide at Roasted Rack of Lamb Recipe | The Kitchn.
Rack of Lamb
Ingredients
Main Ingredients
- 1 rack rack of lamb, frenched
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- 1 cup breadcrumbs (optional) For a crispy crust
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- Rub this mixture all over the rack of lamb.
- If using, press the breadcrumbs onto the lamb for a crust.
Cooking
- Place the rack of lamb in a roasting pan and roast for about 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- Remove from the oven, cover with foil, and let it rest for 10 minutes before slicing.
Serving
- Slice between the ribs into individual chops. Serve warm.
- Good sides are roasted vegetables, mashed potatoes, or a light salad.