How to Make Rack of Lamb: Step-by-Step Recipe and Tips

Ingredients You’ll Need to Make Lamb Rack

Core Ingredients

• 1–2 racks of lamb (about 1.5–2 lbs each)
• 2 tbsp olive oil
• Salt and freshly ground black pepper

Optional Flavour Additions

• 3–4 garlic cloves, minced
• 2 tbsp Dijon mustard
• Fresh herbs: rosemary, thyme, parsley, or mint
• ½ cup breadcrumbs (for a crusted version)
• Zest of 1 lemon
• 2 tbsp butter

Preparing Rack of Lamb: Tools & First Steps

Before you start, make sure you have the essentials on hand:

• Sharp chef’s knife (for trimming or frenching)
• Roasting pan or ovenproof skillet
• Meat thermometer
• Aluminium foil
• Cutting board and carving knife

Once your kitchen is set up, prepare the rack of lamb with these steps:

1. Bring to room temperature – remove the lamb from the fridge 30–60 minutes before cooking.
2. Trim excess fat – leave a thin layer to keep the meat moist.
3. French the bones (optional) – scrape the rib bones clean for presentation.
4. Score the fat cap – shallow cuts help fat render evenly.
5. Season generously – rub with salt, pepper, and olive oil.
6. Optional marinade – combine garlic, herbs, and mustard and rub over the meat. Let sit for 1–12 hours for deeper flavour.

4 Chef-Approved Ways to Cook Rack of Lamb​

1. Classic Oven-Roasted Rack of Lamb

• Preheat oven to 200°C (400°F).
• Heat oil in a skillet and sear lamb on all sides for 2–3 minutes until browned.
• Place lamb rib side down in roasting pan.
• Roast until internal temperature reaches: 
  • Rare: 120°F (49°C)
  • Medium rare: 125–130°F (52–54°C)
  • Medium: 135–140°F (57–60°C)
• Rest under foil for 10 minutes before slicing.

2. Herb-Crusted Rack of Lamb

• After searing, brush with Dijon mustard.
• Press mixture of breadcrumbs, garlic, rosemary, and parsley onto meat.
• Roast as above until desired doneness is reached.

3. Grilled Rack of Lamb

• Preheat grill to medium-high.
• Sear lamb over direct heat for 3–4 minutes per side.
• Move to indirect heat, cover, and grill until it reaches target temperature.
  Rest before slicing.

4. Sous Vide + Sear

• Seal seasoned rack in a vacuum bag.
• Cook sous vide at 130°F (54°C) for 2 hours.
• Finish with a quick sear in a hot skillet or on the grill.

Step-by-Step Recipe

1. Remove lamb from fridge 30–60 minutes before cooking.
2. Trim and french if needed.
3. Season with salt, pepper, olive oil, and herbs.
4. Heat skillet until very hot and sear on all sides.
5. Brush with mustard and coat with herbs/breadcrumbs if making a crust.
6. Transfer to oven and roast to preferred doneness.
7. Use a thermometer for accuracy.
8. Rest for 10 minutes under foil.
9. Slice between ribs into chops.
10. Serve with sides and garnish.