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Roasted rack of lamb garnished with herbs on a serving platter

Roasted Rack of Lamb

A beautifully tender and flavorful centerpiece, this Roasted Rack of Lamb is seasoned with herbs, garlic, and olive oil, then oven-roasted to a perfect golden crust. Ideal for holidays, romantic dinners, or special occasions, it’s both elegant and surprisingly simple to make.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 or 2 racks of lamb about 1½ to 2 lbs each, frenched
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon Dijon mustard optional, for coating

Equipment

  • Baking sheet or roasting pan
  • Meat thermometer
  • Small bowl
  • Basting brush or spoon
  • Sharp knife
  • Aluminum foil

Method
 

  1. Prepare the lamb:
  2. Preheat oven to 450°F (230°C).
  3. Pat the lamb dry with paper towels and trim excess fat if needed.
  4. Make the herb mixture:
  5. In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.
  6. Season the lamb:
  7. Rub the mixture evenly over the racks of lamb.
  8. Optionally, brush a thin layer of Dijon mustard on the lamb before applying the herbs for extra flavor.
  9. Sear (optional but recommended):
  10. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
  11. Sear the lamb on all sides for about 2 minutes until lightly browned.
  12. Roast:
  13. Transfer the racks to a baking sheet, bone side down.
  14. Roast for 18–25 minutes for medium-rare (internal temperature: 130–135°F / 54–57°C).
  15. Adjust timing for your preferred doneness.
  16. Rest and serve:
  17. Remove from the oven, cover loosely with foil, and rest for 10 minutes before slicing between the bones.

Notes

Always rest the lamb before cutting — it helps retain juices and tenderness.
For a deeper crust, finish under the broiler for 1–2 minutes.
Serve with mashed potatoes, roasted vegetables, or mint sauce.
Leftovers keep well in the fridge for up to 3 days.