With its tender texture and rich, savory flavor, rack of lamb makes an elegant and delicious meal. In this article, I will instruct you how to cook rack of lamb to perfection in the oven and on the grill

1. How To Cook Rack of Lamb in Oven


  • 1 rack of lamb (8 ribs), frenched
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1/4 cup olive oil
  • 2 tbsp Dijon mustard
  • Juice of 1 lemon
  • Salt and pepper to taste


In a small bowl, combine the garlic, rosemary, thyme, olive oil, Dijon mustard, lemon juice, salt and pepper. Mix well to create a paste-like marinade.

Place the lamb rack in a baking dish. Rub the marinade all over the meat, coating it completely. Cover and refrigerate for 2-4 hours.

Preheat oven to 450°F.

Roast the lamb for 15 minutes. Then reduce heat to 375°F and continue roasting for 15-25 more minutes (for medium doneness), basting occasionally with pan juices, until it reaches your desired doneness. Use a meat thermometer to check – 135°F for medium-rare.

Let the lamb rest for 10 minutes before slicing into individual chops. Serve and enjoy!

For a beautiful presentation, you can french the rack, which involves cleaning the ends of the bones. Place the chops back in their original rack formation after slicing. Serve with a sauce, salsa verde, or chimichurri if desired.

2. How To Cook Rack of Lamb on Grill


  • 2 racks of lamb, 13 ribs each, frenched
  • 1/4 cup olive oil
  • 3 tablespoons fresh rosemary, chopped
  • 6 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 tablespoon Dijon mustard
  • Juice of 1 lemon
  • Salt and freshly ground black pepper


In a large baking dish, combine the olive oil, rosemary, garlic, oregano, mustard, lemon juice and season generously with salt and pepper.

Place the racks of lamb in the marinade, turning to coat all over. Cover and refrigerate for 1-2 hours.

Prepare your charcoal or gas grill for direct high-heat cooking over a clean grate. Bring gas grill to high heat, 500-550°F or heat coals until covered in gray ash.

Just before grilling, remove racks of lamb from marinade and pat dry thoroughly with paper towels. Discard excess marinade.

Place the racks of lamb fatty side up on the preheated grill. Cook over direct high heat for 5-6 minutes until well browned.

Flip racks over and cook for another 4 minutes. Move to indirect heat, keeping fatty side up.

Continue grilling over indirect high heat, with the grill lid closed as much as possible, until lamb reaches desired doneness, about 15-25 minutes more for medium rare. Use an instant-read thermometer to check doneness; remove racks from grill when they reach 135°F.

Transfer lamb racks to a cutting board, tent loosely with foil and allow to rest for 10-15 minutes before slicing between the ribs to serve.

With its mild flavor and tender texture, rack of lamb can be prepared beautifully using oven roasting, or grilling. Rely on a meat thermometer for perfect doneness. Slice into chops and serve this impressive entrée for your next special occasion meal.

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julia jane

Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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