Roasted Rack of Lamb

Roasted Rack of Lamb

A roasted rack of lamb is a meal for a special occasion, a meal fit for a king…Or, if you’re feeling particularly indulgent, just an ordinary Sunday (or any day) roast.

Lamb is one of our favorite meats, but it’s not for everyone. It definitely has a slightly gamey taste to it, which some find off-putting. I find it unique and flavorful though, and prefer it to beef in most instances. A simple lamb bone-in chop you can pick up at the grocery store can be easily made in a pan and makes a great quick weeknight meal.

A whole, rack, however, is a different beast. Though it looks like an extravagant, intricate process, roasting a large piece of meat like this is actually quite simple. A simple rub of salt, pepper, olive oil and freshly chopped garlic and rosemary is all you’ll need.

While the cooking takes a little while (as with any roast), with the right equipment, much of the hard work is done for you. A roasting pan and meat thermometer are must-have’s for this one.




  1. Trim off excess fat from lamb rack
  2. Rub the meat with salt, pepper, olive oil, garlic, and rosemary.
    1. Don’t worry about marinading for hours, you can do this right before you set it in the oven
  3. Once meat is rubbed, set upon a roasting pan surrounded (or even on top of) your chosen veggies. We use Brussel sprouts, but potatoes will work great here, carrots, turnips — really any vegetable that lends well to roasting. 
  4. Pop meat thermometer into thickest part of lamb rack, and slide into oven preheated to 450°C
  5. Cook for 10 minutes, or until meat forms a nice, golden brown crust on the outside. You should see the fat bubbling on the exterior as well, please resist diving in and eating immediately! 
  6. Lower temperature to 325°C and cook for 10-20 minutes more, or until meat comes to an internal temperature of 135°C for medium rare. (Those who like it extra rare can take out at 125°C.)
  7. Remove from oven, cover with foil, and let rest for 10-15 minutes. 
Beautiful medium rare lamb

Roasted Rack of Lamb

Prep Time 15 minutes
Cook Time 25 minutes
Course Dinner, Main Course
Cuisine American, Roast


  • Meat Thermometer


  • 3 tsp Rosemary
  • 3 cloves Garlic Chopped
  • Olive Oil Extra virgin
  • Salt
  • Pepper


  • Pre-heat oven to 450°C
  • Trim excess fat from meat
  • Rub meat with salt, pepper, garlic, rosemary and olive oil
  • Set on roasting pan atop bed of ½lb brussel sprouts (or enough to cover rest of pan)
  • Roast for 10-15 minutes — enough to get a nice brown crust along the outside of the rack
  • Reduce oven temp to 325°C and cook for 10 more minutes, until meat registers internal temp of 135°C
  • Cover with foil and rest for further 10-15 minutes
  • Carve individual lamb chops, serve and enjoy!