Herb Roasted Rack of Lamb
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We have something extraordinary for you: this roasted rack of lamb is perfect for a special weekend dinner or impressive main when entertaining! Lamb is coated with a blend of fresh herbs and then roasted to perfection. The result is a delicate crust on the outside, with a tender and juicy inside. Served alongside a vibrant mint chimichurri, this dish lets the natural flavors of the lamb take center stage so you can savor every bite.
Love lamb? Try grilling it with this grilled rack of lamb recipe.
A rack of lamb always looks super impressive ā it's one of those dishes that effortlessly captivates everyone's attention when you place it at the center of the table. Some may be intimidated by making it themselves, as it's associated with upscale dining. However, it's totally something you can achieve in your own kitchen. We love it when such elegant dinners are SO surprisingly simple to make!
This roast rack of lamb is served with a mint chimichurri. Normally, chimichurri is made with a mix of parsley and cilantro and spooned over the top of hanger steak. By replacing the cilantro with mint in this recipe, it becomes lamb's best friend. It's a richly flavored, vinegary sauce that's deliciously complementary to the flavors of the lamb!
Ingredients needed
We have a theory that the more premium a cut of meat, the less you should do to it. Simplicity lets it shine as the star of the show! This oven roasted rack of lamb recipe uses around ten ingredients, mainly for the complementary mint chimichurri. This is what you need:
- Rack of lamb: We aren't going for any old cut of protein ā we've got the crĆØme de la crĆØme: a beautiful rack of lamb! Opt for evenly sized, frenched bones.
- Mint chimichurri: Fresh parsley and mint, shallot, oregano, garlic, olive oil, and sherry vinegar. Add a red chili if you'd like some subtle heat.
- Other ingredients: Olive oil, parsley, oregano, sea salt, cayenne, black pepper, garlic cloves, and dijon mustard.
How to make roasted rack of lamb
For something so impressive, it's an easy recipe to master! A rack of lamb is such a premium cut of meat that you don't have to do much to make a gourmet-tasting dinner. Your main role is to keep an eye on the roasting temps and times. This is how it's done:
- Make the herb mix: Pop the herbs, garlic, and olive oil into your food processor and blend until smooth-ish.
- Prep the lamb: Rub the frenched racks of lamb with dijon and then coat them with the herbs. Let them sit in the flavors at room temperature.
- Make the mint chimichurri: Mince some herbs and mix them with vinegar and olive oil.
- Roast rack of lamb: Pop the lamb rack into a pre-heated oven, wait for it to cook to your liking, then serve with the mint chimichurri on the side!
How long to roast a rack of lamb
The time for roasting a rack of lamb in the oven will vary depending on whether you enjoy your roasted lamb rare, medium-rare, or medium. Below is a guide that outlines how long to roast your rack of lamb if your oven is set to 450 degrees Fahrenheit, and what internal temperature you'll want ā use an instant-read thermometer to double-check before you cut between the rib bones.
- Rare: 20 minutes ā the internal temperature should be 125 degrees Fahrenheit.
- Mediumārare: 25 minutes ā the internal temperature should be 135 degrees Fahrenheit.
- Medium: 30 minutes ā the internal temperature should be 150 degrees Fahrenheit.
Tips for roasting a rack of lamb
For those who haven't ventured into the world of delicious, tender lamb, let's start with the basics. A rack of lamb is a cut of meat from the rib section of the lamb where the bones are connected to the meat. Here are some tips to help you:
- Frenched lamb racks: Many racks sold in supermarkets or at the butcher will be sold āfrenched.' This refers to the process of trimming the excess fat to clean the rack up. This not only makes for prettier presentation, it also avoids your excess fat (read: chewiness!) landing on your plate alongside your lamb.
- Weight of lamb: A full rack usually contains eight ribs, which will feed two to three guests depending on your sides. You'll want to know how much meat you're working with. Your rack of lamb will likely come in a 1 lb or 2 lb rack, and this can alter the cooking time.
- Season: Coat your lamb with a herby, garlic-y oil rub before it goes in the oven. It'll add a burst of flavor as you bite in, and help your lamb develop a light crust.
- Set a timer: Lamb can overcook easily, so keep an eye on the time so it doesn't get too well done.
- Let it rest:Ā You'll want to give your lamb some rest time before you put it in the oven, so the flavors can meld. Let it rest after cooking, too, for ten minutes. This allows the juices to redistribute so they don't leak out when you cut into it.
What to serve with roasted rack of lamb
This roasted rack of lamb is easy enough for a weekend, yet also special enough for an occasion, like an impressive Easter dinner! It can turn any meal into an occasion. As the flavors are versatile, it means it'll pair well with a variety of dishes.
Add a nostalgic side, like crispy roasted potatoes, or roasted mini potatoes with herbs and garlic. Round the meal out with roasted broccoli and carrots, whole roasted brussels sprouts with garlic, or sauteed asparagus. Echo the mint flavors with a pomegranate salad with spinach and mint.
Finish the evening with a refreshing note, with an easy lemon meringue pie, or mint chocolate chip ice cream.
Recipe FAQs
Can I make this ahead of time?
You can! Instead of letting the prepared lamb sit on your counter for an hour before you cook it, simply cover the baking sheet with wrap and pop it into your fridge. This way, all you have to do when company arrives is pull the lamb out of the fridge. Easy!
How many does a rack of lamb serve?
A single rack can be segmented into eight lamb chops, perfect for serving two to three guests. The measurements in this recipe create four servings.
Can I store leftovers?
Yes! While the lamb is best enjoyed fresh from the oven, you can store leftovers in the fridge in an airtight container for up to three days. Leftover cooked lamb can be delicate to reheat, as you'll want to avoid overcooking. Enjoy at room temperature. Or, if reheating is preferred, cover it with foil and place it in the oven at a moderate temperature, adding a bit of water to the sheet pan to maintain its moisture.
Roasted Rack of Lamb Recipe
Ingredients
- Olive oil (for the pan)
- Ā½ cup fresh parsley
- Ā¼ cup fresh oregano
- 1 teaspoon sea salt
- Ā¼ teaspoon EACH: cayenne and black pepper
- 4 cloves garlic
- Ā¼ cup olive oil
- 2 tablespoons dijon mustard
- 2 racks lamb (2 Ā½ lb total)
Mint Chimichurri
- Ā½ cup fresh parsley (minced)
- Ā½ cup fresh mint (minced)
- 1 tablespoon finely minced shallot
- Ā½ tablespoon oregano
- 2 cloves garlic (minced)
- 6 tablespoons olive oil
- 2 Ā½ tablespoons sherry vinegar (Or sub 2 tablespoons red wine vinegar)
- Optional: 1 red chili (minced)
Instructions
- Lay a piece of parchment paper on a baking sheet and drizzle it with olive oil. Place the parsley, oregano, sea salt, cayenne, black pepper, garlic, and olive oil in your food processor and blend until combined. It will still be a bit chunky. If you don't have a food processor, you can finely chop everything by hand.Ā½ cup fresh parsley, Ā¼ cup fresh oregano, 1 teaspoon sea salt, Ā¼ teaspoon EACH: cayenne and black pepper, 4 cloves garlic, Ā¼ cup olive oil
- Spread the dijon mustard evenly over the meat on both sides of the racks of lamb. Rub a little of the herb mix over the backside (the concave side) of the lamb then place the racks, backside down, on the prepared baking sheet. Press the remaining herb mix onto the meaty part of the lamb. Set aside at room temperature for 30-60 minutes.2 tablespoons dijon mustard, 2 racks lamb
- While the lamb is marinating, prepare the mint chimichurri. Stir all the chimichurri ingredients together in a medium-sized bowl. If you prefer, you can use your food processor, but we like the results of hand-mincing the herbs better. Set aside.Ā½ cup fresh parsley, Ā½ cup fresh mint, 1 tablespoon finely minced shallot, Ā½ tablespoon oregano, 2 cloves garlic, 6 tablespoons olive oil, 2 Ā½ tablespoons sherry vinegar, Optional: 1 red chili
- Preheat your oven to 450 degrees Fahrenheit. When your oven is hot, put the lamb inside. Cook the lamb for 20-30 minutes, depending on the size of the racks and your personal preference. For the best results, use an instant-read thermometer. Ā°Rare: 20 minutes. 125 degrees Fahrenheit Ā°Medium-rare: 25 minutes. 135 degrees Fahrenheit Ā°Medium: 30 minutes. 150 degrees Fahrenheit
- Remove the lamb, cover it loosely with aluminum foil, and let it stand for 10 minutes before carving. Serve the rack of lamb with the mint chimichurri on the side.
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our lamb recipes!
This was everything a gourmet meal should be, and then some! Turned out tender, juicy and delicious; easily, a new favorite recipe!
I love making lamb for Easter! Saving this delicious looking recipe for next weekend!
What a delicious Lamb. I can’t wait to make this weekend since I have all the ingredients needed.
WHat a flavorful and delicious recipe to try. Thanks for sharing.
Wow I love this recipe, thanks for sharing
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