Roasted Rack of Lamb
Submitted by combined
Herb-roasted rack of lamb crusted with rosemary, thyme, and garlic, then carved into chops and served with a glossy red wine pan sauce. An elegant Easter and holiday roast that’s far simpler than it looks.
YIELD
6 servingsPREP
10 minCOOK
90 minREADY
100 minA rack of lamb looks like restaurant territory, but it’s one of the easiest impressive roasts you can make. The lamb gets a simple coat of olive oil and a fragrant crust of fresh rosemary, thyme, garlic, salt, and pepper, then roasts to a rosy, tender finish worthy of an Easter table.
One bit of butchery matters: make sure the chine bone (part of the spine) has been removed, or you won’t be able to slice the roast into neat individual chops.
Resist the urge to trim away all the fat, too. A thin cap bastes the meat as it cooks and leaves you flavorful drippings for the sauce.
After roasting, let it rest so the juices settle, then build a quick red wine pan sauce with garlic and butter right in the roasting pan. See the guide for roasting lamb for timing by weight.
Pro Tips
- Double-check that the butcher removed the chine bone. Without it gone, carving the rack into chops is nearly impossible.
- Leave a thin layer of fat on the rack. It self-bastes the lean meat and renders into the pan for the sauce.
- Roast on a grate set in the pan so heat circulates underneath and the bottom doesn’t stew in drippings.
- Rest the lamb at least 10 minutes before carving so the juices redistribute instead of spilling onto the board.
Variations
- Press a Dijon-and-breadcrumb crust onto the rack before roasting for a classic herb-crusted version.
- Swap the red wine sauce for a mint or rosemary jus to suit the season.
Ingredients
Directions
Make sure your butcher has removed the chine bone from the rack. Most do but double-check. The chine bone is part of the spine and if not removed you will be unable to cut the roast into individual chops.
Trim some of the excess fat from the rack but don’t overdo it. You need some fat to naturally baste the meat while it cooks and furnish some drippings to make a sauce.
Lightly brush the rack with olive oil.
Then sprinkle both sides with half of the rosemary and thyme, and salt and pepper.
Place the rack in a roasting pan, preferably with a grate on the bottom, and then into a preheated 375℉ (190℃) oven.
For estimated cooking times according to the size of your lamb rack see: Guide for Roasting Lamb
Let the lamb rest for at least 10 minutes and use the remaining ingredients to make a red wine pan sauce.
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