Rack Of Lamb

Sometimes I simply don't have the time (or desire) to put together a decorative Easter table-scape. Who really does, right? Which is why I always choose a savory showstopper to pull double-duty as the main event and the only table-scape supply I need: a roasted rack of lamb. If this is your first time handling lamb, it might seem intimidating, but trust me—it’s really simple to master and features a garlicky, herby marinade that only requires a few things you likely already have on hand. Plus, it's essentially impossible to mess up, since racks of lamb (especially if they come "unfrenched") are a relatively fatty cut, staying tender and juicy as it roasts in the oven. With just a few tips, you’ll have a tender, flavorful rack of lamb ready to steal the show at your Easter celebration.

What People Are Saying:
“I've made this a few times and it's always DELISH! I don't have a processor so I just chop up the ingredients real good. My sides are little roasted potatoes and Brussels sprouts with bacon.” - Gerri3910

“It was delicious! I do not like rare lamb so I suggest cooking it for 35 to 40 minutes. It was still pink and juicy. I also put the marinade paste on 8 hours ahead of cooking. It really permeated the meat. Thanks for a wonderful recipe.” - law109

How To Cook A Rack Of Lamb

INGREDIENTS

• Rack Of Lamb: If you’re new to cooking rack of lamb, it can be likened to a beef’s prime rib—each will yield you juicy, tender individual chops (or steaks) once sliced, and both roasts just scream "fancy dinner party." Most lamb racks at the grocery store are already "frenched" at the end, which means the fat is trimmed off, so it's easier to serve and adds even more to the deluxe-feeling factor.
• Garlic: There’s no garlic paste without garlic, and fresh cloves are the way to go here, especially for seasoning an ultra-savory rack of lamb.
• Extra-Virgin Olive Oil: In keeping with the lightly grassy, rich flavor of lamb, extra-virgin olive oil will add a bit of punchy spice to our garlic paste.
• Kosher Salt: When it comes to seasoning and making flavorful marinades, kosher salt is always my pick. It’s more coarse and flaky than table salt, which makes it easier to incorporate evenly without overdoing it.
• Herbs: Are you going to Scarborough Fair? Well, we kind of are with our herb choices for lamb—with peppery parsley as a pop of green garnish at the end, and woodsy-sweet rosemary and thyme to infuse our garlic paste. Want to go in another flavor direction? Lamb in general pairs well with any variety of earthy herbs, so feel free to swap in herbs like oregano and mint, your favorite spice mix such as Baharat (like we did for our spiced lamb and hummus bowls), or you can even go in a kibbeh-inspired direction.
• Lemon Wedges: Lamb is a tad gamier meat than beef or pork, and the flavors here are all super earthy and warm. A squeeze of lemon juice works wonders to brighten everything up.
  

STEP-BY-STEP INSTRUCTIONS

First, we’ll make the garlic-herb paste, which adds a huge amount of flavor without a ton of work (or time). Pulse the olive oil, garlic, and fresh herbs in a food processor (or blender). Place the lamb rack on a large rimmed baking sheet and season it all over with salt and pepper. Next, coat the top side of the rack with the herb rub and allow the lamb to sit at room temperature for 1 hour. If you've got extra time, you can also place the lamb in the refrigerator and let it marinate overnight as well.

Meanwhile, preheat your oven to 450°. Roast the rack of lamb for 20 minutes for medium-rare (the lamb should register 125° when using a thermometer; the temperature will rise once removed from the oven and rested). If not at 125°, roast for another 5 minutes.

Once the roast reaches that ideal internal temperature, remove the lamb from the oven and tent it with foil.

Allow the lamb to rest 15 minutes before carving into chops.

To serve, sprinkle the chops with parsley and a squeeze of lemon.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• Give yourself some time: Set the lamb out at room temperature for an hour before cooking. This is because room temperature meat cooks more evenly than cold meat.
• How long does it take to roast a rack of lamb? After marinating, just throw it in a 450° oven until cooked to your liking (20 minutes for medium-rare). To check your meat's temperature, insert a meat thermometer into the thickest part of the meat, without touching the bone. A medium-rare rack of lamb will read somewhere between 125° and 130°.
• Let it rest: Like with all other meats, you'll want to let it rest before carving to ensure that all the juices stay locked in. The internal temperature will continue to rise as it rests.
  

What To Serve With Rack Of Lamb

You might be wondering what sides pair well with lamb. As you’ll find out, the sky's the limit. Roasted veggies are always a good choice, especially roasted asparagus. Risotto—say, our mushroom risotto—tastes particularly good alongside lamb, though grain salads, like farro salad, are a great alternative. A simple spinach salad + Greek lemon potatoes would also an amazing duo. And if you’re specifically looking to complete your Easter spread, check out our favorite Easter sides—any would pair perfectly with this main.

Storage

Once cooked, the lamb will keep in an airtight container in the fridge for 3 to 4 days.