Oven Cooking a Rack of Lamb

Rack of lamb is known for its tender texture and rich flavor, and because of its eye-catching presence, it usually acts as the centerpiece of a dish. While it might seem like it best suits special occasions, it can actually work well as a weekend dinner meal. Rack of lamb is surprisingly straightforward to cook, but knowing the right techniques can help you achieve the best results.

In this guide, we’ll walk you through everything from finding the best cut at the store to mastering the oven-cooking method for a rack of lamb.

What is Rack of Lamb?

Rack of lamb comes from the rib area of a young sheep. The entire rack of lamb includes 16 ribs, although some stores sell single racks of lamb, which contain 8 ribs, or one side of the rib rack. 

The tender rack of lamb is known for being delicate in texture and having a mild flavor. It also has a layer of fat on the top that enhances the flavor and improves the texture during the cooking process, especially when you cook a rack of lamb in the oven or on the grill. 

A rack of lamb is considered a prime cut of meat, so be aware that it generally is more expensive to buy than steaks and other meats. Expect to pay between $20 to $35 per pound, including the bone, for this cut. 

Shopping Tips

Knowing what to look for when shopping for a rack of lamb can help you find a high-quality, fresh cut. The rack of lamb should be a light pink to pale red in color, which indicates that it’s from a younger lamb with more tender meat. Dark or gray-tinted meat usually occurs when lamb isn’t as fresh.

Next, look at the fat layer on the rack of lamb. It should be white and firm with no yellow tint or a slimy, soft texture, either of which can happen on aged or low-quality racks of lamb. Then, look at the rack’s bones. They should be cleanly frenched with the meat and fat trimmed down and away from the bones. This improves the overall presentation of a rack of lamb, gives you a bone to hold onto when eating, and helps the lamb cook evenly. 

Tips for Roasting Rack of Lamb

Read through the following tips before you get started with your rack of lamb:

1. Let it rest while prepping: For at least 30 minutes before you cook your rack of lamb, let it sit at room temperature. You can get everything you need ready during this time, like a skillet for searing and a roasting pan. This step lets the internal temperature of the lamb rise slightly for an even cook all the way through. 
2. Season generously: Lamb is very mild in taste, so you’ll want to add a generous amount of seasonings to both sides of the rack. Use your fingertips to spread your seasoning mix along the meat.
3. Brown it up: Sear the rack of lamb in a large skillet before roasting it. Searing creates a crust that adds a nice balance of flavor and texture to the meat and helps juices stay locked in when cooking.
4. Monitor the temperature: The best cooks for a rack of lamb are rare or medium-rare. Rare lamb needs to come to 125°F, while medium-rare should reach 135°F. It’s important to monitor the temperature while cooking, either by checking it a few times or using an oven-safe thermometer. Remove the lamb when it’s 5 degrees below the target temperature, as it’ll cook a little more when resting.
5. Rest for 10 minutes: Resting the rack of lamb at room temperature after cooking gives it time to redistribute the juices throughout the meat and finish off its last bit of cooking.

Oven Roasted Rack of Lamb Recipe

Ingredients

• 1 single rack of lamb (8 ribs)
• 2 tbsp olive oil, divided
• 4 garlic cloves, minced
• 2 tsp salt, divided
• 1 tsp black pepper
• 1 tbsp fresh rosemary
• 1 tbsp fresh thyme

Instructions

1. Remove the rack of lamb from the refrigerator and pat it dry with paper towels. Score the fat in a crosshatch pattern. Season with one teaspoon of salt. Rest the lamb at room temperature.
2. Preheat the oven to 450°F. Line a roasting pan or baking sheet with foil or parchment paper.
3. Mix one tablespoon of olive oil, garlic cloves, the other teaspoon of salt, black pepper, rosemary, and thyme in a small bowl. Rub the mixture on both sides of the lamb, coating it evenly.
4. Preheat a large skillet with one tablespoon of oil over medium-high heat. Sear the lamb for 3-4 minutes on each side or until browned.
5. Move the lamb to the roasting pan or baking sheet and transfer it to the oven to cook for 15 minutes. Turn the lamb to the other side and cook for another 5-10 minutes, or until it reaches 120°F for rare or 130°F for medium-rare. 
6. Tent the lamb with foil and rest at room temperature for 10 minutes before slicing and serving.

Notes

Consider marinating the rack of lamb overnight in the refrigerator to add more flavor and tenderize the meat. Make the marinade using olive oil, garlic cloves, salt, black pepper, rosemary, and thyme. Spread it all over the rack of lamb and store the lamb in an airtight container or bag in the refrigerator. Remove the lamb 30 minutes before you’re ready to cook, leaving it at room temperature.

Recipe Variations

There are many ways to change this recipe to make it more your own or do something a little different each time. For example, you can make an herb-crusted variation by coating the lamb with seasoned breadcrumbs after searing it. Then, sear it again to crisp the breadcrumbs before finishing it off in the oven for a few minutes.

Or, go more Mediterranean by coating the lamb with olive tapenade, parsley, and lemon zest before roasting it in the oven to create a savory, bright, and tangy profile.

What to Serve With Rack of Lamb

Even though rack of lamb has a mild flavor, it’s a one-of-a-kind flavor that will probably outshine other foods on your plate — and that’s a good thing because it should be the star of the show. When choosing sides, look for those that will complement lamb instead of compete with it.

Grain-based sides, like quinoa and couscous, are good options because they can be seasoned lightly with herbs or lemon to add some brightness to the plate. A creamy potato gratin can also be a good choice if you want something richer. Roasted veggies are usually a good option for any meat. Carrots, Brussels sprouts, potatoes, and asparagus all pair well with lamb. 

Conclusion: Cooking Rack of Lamb in the Oven

You now know the basics of cooking a rack of lamb, so you know what to do to create a stand-out meal. Check out our other lamb cooking guides and recipes, too, to learn how to cook lamb ribs, how to make lamb meatball gyros, and more.