Easy Rack of Lamb

Easy Rack of Lamb

When it comes to Easter dinner, a roasted rack of lamb is the ideal showpiece. It can be intimidating to work with lamb if you don’t do it often. But believe us, it’s really easy. How to go about it:

Make a paste of herbs and garlic. Without a lot of effort or time, it adds a lot of flavor. In a food processor or blender, pulse the garlic, olive oil, and fresh herbs. Allow the meat to marinate for about an hour. You can also marinate the lamb overnight in the refrigerator. Before cooking, simply allow the lamb to stand at room temperature for one hour. Meat cooked at room temperature cooks evenly compared to cold meat.

At 450°, roast it. Put it in the oven to cook until you like it (25 minutes for medium rare) after marinating. Insert a meat thermometer into the thickest part of the meat without touching the bone to check the meat’s temperature. The temperature of a medium-rare rack of lamb should be between 125° and 130°.

Set it aside. Before carving, you should allow it to rest, just like you would with any other meat, to keep all the juices in.

Lemon juice is the final touch. Lamb’s flavors are all very earthy and warm, and it is slightly gamier than beef or pork. A squeeze of lemon juice brightens everything tremendously.

Which dishes complement lamb well? The sky really is the limit. Vegetables that have been roasted are always a good option, particularly roasted asparagus. Risotto, like our mushroom risotto, goes well with lamb, but grain salads like farro salad are a healthier option. Crispy roasted potatoes and a straightforward spinach salad would also be ideal.

If you try this recipe, please rate it below to let us know what you think. Also, upload a picture of your own stunning rack of lamb.



  • 3 cloves garlic
  • 3 tbsp. fresh rosemary leaves
  • 1 tbsp. fresh thyme leaves
  • 1/2 tsp. kosher salt, plus more for sprinkling
  • 2 tbsp. extra-virgin olive oil
  • 2 (8-rib) frenched racks of lamb (about 1 1/4 lb. each)
  • Freshly ground black pepper
  • Freshly chopped parsley, for garnish
  • Lemon wedges, for serving



Step 1

In a food processor, pulse garlic, rosemary, thyme, and salt until minced. Drizzle in olive oil and process until a paste forms.

Step 2

Place lamb on a large rimmed baking sheet and season all over with salt and pepper. Coat tops with herb rub and let sit at room temperature for 1 hour.

Step 3

Meanwhile, preheat oven to 450°. Roast lamb 25 to 30 minutes for medium-rare, or until a thermometer inserted in the center reads 125°.

Step 4

Tent with foil and let rest 15 minutes before carving into chops.

Step 5

Sprinkle with parsley and serve with lemon wedges.


Roast Lamb

Roast Lamb

A lamb shoulder can be roasted just as easily as a chicken, if not easier. In all seriousness, all you need to do is rub your roast with a mixture of fresh herbs, garlic, and olive oil, then bake it for about an hour. If you roast the meat on top of a bed of potatoes, you get extra points. And why should you not?

Why are we using twine? What’s the best way to do it?

It might sound difficult to tie a roast. It isn’t. So that it cooks evenly, you want the lamb shoulder to be of a uniform shape and size (at least as much as possible). Start by holding the short end of the lamb’s shoulder closest to you. Twist the twine 90 degrees so that it is now running perpendicular to the length of twine you just wrapped around the entire object. Keep the twine parallel to the first length of twine you wrapped around the lamb as you continue to wrap it around it. Work your way down the length of the lamb. Tie it off when you get to the bottom and trim the excess twine. Check out the picture below the recipe if you’re having trouble visualizing, but don’t worry if you can’t get your twine to look exactly like that. You won’t have any problems as long as your roast is held together in a relatively neat bundle of even thickness.

What additional herbs can I use to flavor this lamb?

We adore the combination of rosemary, garlic, and thyme. However, you could also try chopped oregano, mint, or basil for variety. You could even add some spices, like ground coriander or chili flakes.

Is it necessary for me to rest the lamb before serving it?

Yes. The amount of time your lamb rests makes a big difference in how juicy and delicious it is. Why? All of the meat’s juices begin to flow when the lamb is cooked. You must allow the juices to settle after taking the lamb out of the oven. Those juices will spill onto your cutting board if you cut into the roast too quickly, leaving you with a dry piece of meat. Except if you prefer dry meat.

I can serve the lamb with what?

Because you already have enough meat and carbohydrates, all you really need are some vegetables. Try these delicious honey-glazed carrots or some roasted asparagus.

Who made it? Please share your thoughts in the section below!



  • 1 (2-lb.) boneless lamb shoulder roast, tied with butcher’s twine
  • 4 cloves garlic, minced
  • 1 tbsp. freshly chopped rosemary
  • 2 tsp. fresh thyme leaves
  • 3 tbsp. extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 2 lb. baby potatoes, halved if large



  1. Step 1Preheat oven to 450º and place oven rack in lower third of oven. In a small bowl, mix together garlic, rosemary, thyme, and 1 tablespoon oil and season generously with salt and pepper. Rub all over lamb.
  2. Step 2In a 9″-x-13″ baking dish, toss potatoes with remaining oil and season with more salt and pepper. Place lamb on top of potatoes and roast until internal temperature reaches 145º, about 1 hour.
  3. Step 3Let rest 15 minutes, remove twine, then slice roast and serve.



How To Make the Best-Ever Lamb Chops

How To Make the Best-Ever Lamb Chops

If pork chops and beef steaks are the only chops you sear, it’s time to try lamb chops. Lamb chops have a distinctively rich and savory flavor, and while they’re fancy enough for a dinner party, quick-cooking lamb chops also add variety to weeknight meals.

These easy lamb chops are rubbed with fresh thyme, seared in a hot skillet, and topped with a decadent (and oh-so-simple!) pan sauce flavored with dry white wine, a squeeze of lemon juice, and a knob of butter.


Lamb Chops 101

Surprise — you can buy lamb chops at your local grocery store! While lamb isn’t allotted the same volume of real estate afforded to beef, pork, or chicken, you’ll still find a good number of cuts available. The two most popular types of lamb chops are loin and rib chops. (You may also see blade or sirloin chops in the meat case; these cuts are a bit tougher, so they take slightly longer to cook and have a gamier flavor.)

Lamb loin chops look like mini T-bone steaks with both the loin and filet sold as part of the steak. Lamb rib chops are a carnivore’s lollipop — they’re the individual servings cut from a rack of lamb. You may see the chops “frenched” (cleaned of the fat and meat along the bone), leaving only the tender meat at the end. Frenching the chops is for appearance only, so if you don’t feel like tackling the task, you can ask your butcher to do it or skip it altogether.

Purchase lamb chops that are about one-inch thick, so that you can brown both sides without overcooking the center (for lamb, you are looking for a medium-rare cook, or 145oF).


Make a Simple Pan Sauce for the Finishing Touch

After searing the lamb chops, you’ll move them to a cutting board to rest. Don’t rush to clean the skillet, because the little brown bits (also known as the fond) that are clinging to the bottom of the pan will become the foundation of your sauce. You’ll then sauté minced shallots, crushed garlic, and a fresh sprig of thyme in the rendered fat until glossy and brown, then deglaze the pan with white wine or chicken broth and lemon juice, being sure to scrape up the fond. The acidic punch of lemon juice balances the richness of the lamb and butter (which gives the sauce body).


Serving Lamb Chops

Serve the chops with mashed potatoes or polenta to catch the pools of sauce. Lamb chops are smaller than similar cuts of beef or pork, so plan on two loin chops or two or three rib chops per person.

If you have a skillet and a thermometer you can make these easy, delicious lamb chops.



  • lamb loin or rib chops (1-inch thick)
  • tablespoon chopped fresh thyme leaves, plus 1 large sprig
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • tablespoons unsalted butter, divided
  • small shallot, finely chopped
  • large garlic clove, smashed
  • 1/2 cup dry white wine or low-sodium chicken broth
  • teaspoon freshly squeezed lemon juice
  • tablespoon finely grated lemon zest


  • Chef’s knife and cutting board
  • Measuring cups and spoons
  • Microplane
  • Citrus reamer
  • 12-inch cast iron or stainless steel skillet
  • Wooden spoon
  • Tongs
  • Plate
  • Heavy-duty aluminum foil



1. Season the lamb. Remove the lamb chops from the refrigerator and massage the chopped thyme, 1/2 teaspoon of the salt, and pepper into the meat. Set the lamb chops aside at room temperature for 5 minutes.

2. Cook the lamb. Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the lamb chops and cook until a rich, brown crust forms on the bottom, 4 to 6 minutes (if you’re using thicker lamb chops, this could take up to 10 minutes).

3. Turn the lamb. Flip the lamb chops and continue to cook until an instant-read thermometer inserted into the thickest part of the meat registers 145°F, 4 to 6 minutes more.

4. Transfer to a plate. Transfer the lamb chops to a plate and cover with aluminum foil. Pour off all but 2 tablespoons of the rendered fat.

5. Cook the shallot, garlic, and thyme. Reduce the heat to medium. Add the shallot, garlic, and thyme sprig to the pan and cook until shallot softens and begins to brown, about 1 minute.

6. Deglaze the pan. Deglaze with the wine or broth and lemon juice, scraping any browned bits from the bottom of the pan.

7. Finish the sauce. Cook until reduced by half, 1 to 2 minutes. Stir in the lemon zest, remaining 1/4 teaspoon salt, and 2 tablespoons butter. Cook until the butter melts and the sauce thickens slightly, about 1 minute. Taste and season with more salt and pepper if needed. Pour the sauce over the lamb chops and serve immediately.



Make ahead: Lamb chops can be seasoned with salt, pepper, thyme, and lemon zest up to 1 hour in advance and refrigerated.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Cooking lamb blade or sirloin chops: To cook 4 (1-inch-thick) lamb blade or sirloin chops, season the chops as instructed above. Cook for 6 to 7 minutes per side or until deeply browned and an instant-read thermometer inserted into the thickest part of the meat registers 145°F. You may need to cook the chops in 2 batches to avoid crowding the pan.


Herb Crusted Rack of Lamb

Herb Crusted Rack of Lamb

On Father’s Day we usually either grill steaks or make a huge Rib Roast.  Both are great choices but this year we’ll be mixing it up a bit.  Instead of grilled steaks or a nice rib roast I’ll be making a nice Rack of Lamb.


I made my very first rack of lamb for my grandson’s birthday last April.  Lamb is one of his favorite meats and he requested it for his birthday dinner.  We used to just throw a couple of racks on the grill during one of our weekly barbecues, but for his birthday I wanted to do something a little fancier.  So I looked up several different recipes and tweaked them here and there until I came up with this delicious Herb Crusted Rack of Lamb.

I’m not a big fan of lamb, in fact I don’t eat it, which is why I don’t make it very often.  But the rest of the family loves it.  Years ago cooking lamb intimidated me, but I’ve since learned how to make it in several dishes.  But never had I done a rack until the other month.  I was happily surprised that it went well.  It came out so well that I’ve served it a couple of times since my grandson’s birthday.


This recipe is very simple but it makes the lamb rack tender and juicy; and yes it looks impressive when served!  The secret to making the perfect rack of lamb is to be sure the meat is at room temperature before roasting; just like making the perfect roast.  Cooking meat at room temperature prevents over and undercooking.  Another secret is to use your handy meat thermometer to ensure that you’ve cooked your meat to the proper temperature; well actually you cook meat until it’s about 5° BELOW your desired temperature.  And lastly you allow your rack to “rest” for about 5 minutes after you take it out of the oven.  (Here’s a tip:  you should remove allow all meats, grilled, broiled, or roasted before it gets to the proper temperature and allow it to rest about 5 minutes)

You may be wondering why meats should be removed from the oven or grill before it hits the desired temperature and “rest” before serving.  The reason is that your meat continues to cook even after you remove it from the heat source so if you take it out when the thermometer hits the correct temperature your meat ends up overdone.  The resting period allows the meat to continue to cook to the desired temperature and seals in the juices.  I learned this from the Chef who caters all our special events.


Before I write down my recipe here’s a couple more tips so that your rack of lamb turns out perfectly.

  1. If you’re roasting more than 1 rack (a rack with 8 ribs feeds about 2-3 people) get racks that are close in size and weight so that they cook evenly.
  2. Be sure the racks are “frenched” – meaning the bone tips are exposed and clean.
  3. Be sure you get lamb not mutton!  Mutton has a very strong gamey scent and is not tender, it comes from adult sheep.
  4. If you can smell some gaminess in the meat rub fresh lemon all around the rack, this helps neutralize the scent.
  5. Invest in a meat thermometer.  You can pick one up from Amazon or any store that sells kitchen supplies.  You don’t need the fanciest most expensive one although one that’s digital is a plus.  They sell for under $20 and is one of the best investments you can make for your kitchen.

I try to use fresh herbs in my recipes and this one is no exception.  It’s a great way to use the herbs I grow in my garden.  But if you don’t have fresh herbs dried ones will work too.

Having said all this here’s my recipe!  Try it out for Father’s Day I’m sure everyone will love it!  I’ll give you the recipe for 1 rack but you can easily double or triple it for more racks.  Just remember to get racks that are close in weight and size!



1 Rack of Lamb –  8 ribs, frenched

1/4 cup Olive Oil

3-4 Cloves fresh garlic, minced

3 Sprigs fresh Rosemary leaves, chopped (or 2 Tbs. dried rosemary)

1 Tbs. fresh Thyme leaves, chopped (or 1 Tbs. dried thyme)

6 Sprigs of fresh parsley, finely chopped + more for garnish

Salt & Pepper to taste



Cover a baking sheet with parchment paper and place rack on top.

Mix all the other ingredients together in a small bowl.

Rub oil mixture all over the rack, be sure you get the sides and the bottom.

Place rack fat side up on the sheet and let sit at room temperature for 30-45 minutes.

Pre-heat oven to 450°.

Insert thermometer in the thickest part of the meat.

Cook lamb in the oven until the thermometer reads 5° BELOW your desired temperature (see chart below)

Remove from oven and cover with foil.  Let rest for 5-10 minutes or until the thermometer reads your desired temperature.

Slice rack between the bones, garnish with chopped parsley if desired.

Serve with your favorite sides and starch.  We like it with Garlic Mashed Potatoes and Grilled Asparagus

Doneness Chart for Rack of Lamb: (Fahrenheit)

Rare –  115° – 120°

Medium Rare – 120° – 125°

Medium – 130° – 135°

Medium Well – 140° – 145°

Well Done – 150° – 155°