Roasted rack of lamb in oven is coated in garlic, herbs, and lemon for a juicy, flavorful dinner centerpiece - no marinade time needed, just roast and serve. This is the easiest way to get restaurant-quality lamb at home.
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💡Recipe Overview
- Prep and Cook Time: 15 minutes to prep and 25 minutes to bake
- Cooking Method: Oven-baked
- Dietary Info: Keto, Whole30, Paleo, GAPS, Ancestral diet
- Tools Needed: roasting pan
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love this Rack of Lamb in Oven Recipe
Because sometimes chicken just won't cut it.
Your great-grandmother didn't serve boneless, skinless chicken breasts at Sunday dinner, so why should you?
Rack of lamb is tender, juicy (when cooked right), and downright show-stopping with way less effort than it looks.
You'll look like you spent all day in the kitchen (when really, you didn't).
This is the kind of recipe that once you taste it, you'll wonder why lamb isn't already on your regular meal rotation.
Ingredients for Roasted Rack of Lamb
- Rack of lamb - you'll want 3 pounds of lamb, about 2 racks, frenched. Ask your butcher for frenched racks (cleaned bones) for the best presentation and easy carving.
- Olive oil - this helps the herb mixture to stick to the lamb and keeps it juicy as it roasts.
- Aromatics - fresh garlic is best for bold flavor but all the fresh herbs, like parsley, thyme, and rosemary balance out the fat content. A touch of citrus in lemon zest and juice brightens the dish.
- Seasonings - a simple blend of sea salt and black pepper is enough to bring out all the flavors.
Make it Ancestral
Lamb is almost always grass-fed since sheep naturally graze, making it one of the most nutrient-dense meats you can choose. Rich in protein, B12, zinc, and healthy fats, it's an elegant cut that stays tru to ancestral eating.
How to Cook Rack of Lamb in Oven
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Mix
In a small bowl, mix together olive oil with minced garlic, parsley, rosemary, thyme, lemon zest, and sea salt until a paste forms.
Step 2. Spread
Place the lamb in a baking pan, fat side up. Spread the herb garlic mixture generously over all over the lamb rack but keep the focus on top.
Step 3. Roast
Roast the rack of lamb in the preheated oven for 20-25 minutes for medium-rare. Tent loosely with foil and rest for 10 minutes before slicing.
Step 4. Carve
Carve between the bones to create chops. Serve warm.
Helpful Tips
- Start with frenched racks - look for lamb racks that are "frenched" meaning the rib bones are cleaned of meat and fat for a more elegant presentation and easier slicing. Most butchers will do this for you if you ask.
- Bring to room temperature - pull the lamb out of the fridge 30-60 minutes before roasting to ensure even cooking.
- Use a meat thermometer - for medium-rare, remove the lamb when the internal temp hits 125–130°F. It will continue to rise with residual heat.
- Fat side up - Always roast with the fat side facing up so the fat bastes the meat as it cooks.
Troubleshooting
- Herb paste slides off? This happens and is totally okay but you do want to make sure the lamb is patted completely dry with paper towels before applying the olive oil herb mixture.
Serving Suggestions
We love serving this roasted rack of lamb with any vegetable dish like garlic broccoli or oven roasted cabbage.
Side dish: Serve this over potatoes like chunky mashed potatoes with red skin or Yukon gold mashed potatoes.
Fresh salads: Don't forget to round out your meal with refreshing and vibrant salads. Romaine salad and arugula salad with goat cheese are great options.
Condiments: To bring in some probiotics and cut through those healthy lamb fats, offer raw sauerkraut or fermented carrots.
Frequently Asked Questions
Store leftover lamb in an airtight container for up to 3-4 days. These glass snap containers are perfect for leftovers. To reheat, warm gently in the oven at 300°F until heated through, or use a skillet on low heat to avoid drying it out.
Yes, you can freeze cooked rack of lamb. Let it cool completely, then wrap tightly in parchment paper and foil and place in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and gently reheat in the oven to avoid drying it out.
A rack of lamb in the oven cooks quickly - usually 20-30 minutes at 425°F depending on size and desired doneness. For medium-rare, pull it when the internal temperature reaches 125-130°F, medium at 135°F, and let it rest for 10 minutes before slicing.
Looking for more lamb recipes? Here are some ideas:
Did you make this roasted rack of lamb? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Roasted Rack of Lamb with Garlic and Herb Crust
Ingredients
- 3 pounds rack of lamb (2 racks) frenched
- ¼ cup olive oil
- 8 garlic cloves minced
- ½ cup fresh parsley finely chopped
- 6 sprigs fresh thyme leaves finely chopped (about 2 tablespoons)
- 3 sprigs fresh rosemary finely chopped (about 1 tablespoon)
- 1 lemon zested & juiced
- 1 ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 450°F. Pat the lamb dry with paper towels.
- In a small bowl, mix together olive oil with minced garlic, parsley, rosemary, thyme, lemon zest, and sea salt until a paste forms.
- Place the lamb in a baking pan, fat side up. Spread the butter garlic mixture generously over all over the lamb rack but keep the focus on top.
- Roast the rack of lamb in the preheated oven for 20-25 minutes for medium-rare. Tent loosely with foil and rest for 10 minutes before slicing.
- Carve between the bones to create chops and serve warm with your favorite sides.
Notes
- Start with frenched racks - look for lamb racks that are "frenched" meaning the rib bones are cleaned of meat and fat for a more elegant presentation and easier slicing. Most butchers will do this for you if you ask.
- Bring to room temperature - pull the lamb out of the fridge 30-60 minutes before roasting to ensure even cooking.
- Use a meat thermometer - for medium-rare, remove the lamb when the internal temp hits 125–130°F. It will continue to rise with residual heat.
- Fat side up - Always roast with the fat side facing up so the fat bastes the meat as it cooks.
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