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


  • 1 lamb rack (about 1.5-2 pounds)
  • 4 cloves of garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste


Preheat your grill to medium-high heat.

In a small bowl, combine the minced garlic, chopped rosemary, thyme, parsley, olive oil, Dijon mustard, salt, and pepper. Mix well to form a paste-like marinade.

Place the lamb rack on a cutting board and season it generously with salt and pepper on both sides.

Spread the garlic and herb marinade all over the lamb rack, ensuring it is evenly coated. Use your hands to massage the marinade into the meat for better flavor penetration.

Allow the lamb rack to marinate at room temperature for about 30 minutes to 1 hour. If you prefer, you can also marinate it in the refrigerator overnight for more intense flavor.

Once the grill is hot, place the lamb rack on the grill grates, bone side down. Close the lid and grill for about 3-4 minutes per side for medium-rare doneness, or adjust the cooking time according to your preference.

Flip the lamb rack and continue grilling for another 3-4 minutes on the other side. This will help create a nice sear and develop a crust on the meat.

Use a meat thermometer to check the internal temperature of the lamb. For medium-rare, it should read around 130-135°F (54-57°C). If you prefer it more well-done, cook it a bit longer until the desired temperature is reached.

Once the lamb rack reaches your desired doneness, remove it from the grill and transfer it to a cutting board.

Allow the lamb rack to rest for about 5-10 minutes to allow the juices to redistribute.

Slice the lamb rack between the bones into individual chops.

Serve the grilled garlic and herb marinated lamb rack with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.

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 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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