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 the perfect rack of lamb in 2 different ways.
1. How To Cook Rack of Lamb in Oven
Ingredients
- 1 frenched rack of lamb (1.75 pounds, untrimmed)
- 3/4 teaspoon coarse kosher salt
- Freshly ground pepper, to taste
- 2 cloves garlic, minced
- 2 tablespoons chopped mixed herbs (such as parsley, thyme, and rosemary)
- 2 teaspoons avocado oil (or grapeseed oil, or canola oil)
- 1 teaspoon Dijon mustard
Instructions
Preheat the Oven
Preheat your oven to 450°F (232°C).
Prepare the Lamb
Use a sharp boning knife to trim the excess fat between the rib bones of the rack of lamb, stopping at the bulk of the lean loin. Remove any excess fat cap, leaving about ¼ inch of fat on the outside edge of the lamb. Season the lamb generously with salt and freshly ground pepper all over.
Prepare the Herb Mixture
In a small dish, combine the minced garlic and chopped mixed herbs.
Sear the Lamb
Heat the oil in a heavy, oven-proof skillet over high heat. Once the oil is hot, add the lamb, fat side down, and sear until the meat is browned, about 3 to 4 minutes.
Apply Mustard and Herb Mixture
Flip the rack of lamb over and spread the Dijon mustard over the browned meat. Then, pat the garlic-herb mixture onto the mustard, pressing it gently to adhere.
Roast in the Oven
Immediately transfer the skillet to the preheated oven. Roast the lamb until an instant-read thermometer inserted into the center of the loin (without touching the bone) registers:
- 135°F for medium-rare (about 20 to 26 minutes)
- 140°F to 145°F for medium (about 28 to 30 minutes)
- For medium-well, wait until the thermometer registers between 145°F to 154°F.
Rest the Lamb
Once the lamb is done, remove it from the oven and let it rest, covered with foil, for 5 to 10 minutes. This allows the juices to redistribute.
Serve
After resting, slice between each rib bone to create individual lamb chops. Serve hot and enjoy!
This recipe results in a beautifully seared and flavorful rack of lamb with tender meat and a delicious, aromatic crust.
2. How To Cook Rack of Lamb on Grill
Ingredients
- 1 rack of lamb (about 1.5-2 pounds)
- 4 cloves 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
Instructions
Prepare the Lamb
Trim any excess fat from the rack of lamb, leaving a thin layer of fat for flavor. Then season the lamb generously with salt and pepper on both sides.
Make the Marinade
In a small bowl, combine minced garlic, chopped rosemary, chopped thyme, chopped parsley, olive oil, and Dijon mustard. Stir until well combined.
Marinate the Lamb
Rub the marinade mixture all over the rack of lamb, making sure it’s evenly coated.
Cover the lamb and let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours) to allow the flavors to infuse.
Prepare the Charcoal Grill
Preheat your charcoal grill to medium-high heat. You want the grill to be around 400°F (204°C).
Create a two-zone heat setup by placing more charcoal on one side of the grill for direct heat and leaving the other side with less charcoal for indirect heat.
Grill the Lamb
Once the grill is ready, place the rack of lamb on the direct heat side, fat side down. Sear for about 2-3 minutes until the fat is nicely browned and crispy.
Flip the lamb over and sear the other side for another 2-3 minutes.
Cook the Lamb Indirectly
Move the lamb to the indirect heat side of the grill and close the lid.
Continue grilling for about 15-20 minutes for medium-rare, or until an instant-read thermometer inserted into the center of the lamb reads around 125°F (52°C).
For medium, aim for an internal temperature of 135°F (57°C). Cooking times may vary depending on the size of the rack and your grill’s heat.
Rest the Lamb
Once the lamb reaches your desired level of doneness, remove it from the grill and let it rest, covered with foil, for about 5-10 minutes. This allows the juices to redistribute and keeps the meat tender.
Slice the lamb between the ribs to create individual chops. Serve the grilled lamb chops 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.