Roasting the perfect rack of lamb has just a few tricks to it, but overall it is nothing to be afraid of. The process is simple, it just takes some careful planning and preparedness. This would also make the perfect Easter Lamb recipe or any special occasion that you want to kick up a notch!
Because of the cost, lamb is usually something that is reserved for special occasions or holidays. It is also a dish that you want to be sure to cook just right or it can become gamey and tough. Now whether you want to make this for your special someone, just because, or for Easter or Christmas, I have a few tips I am sharing below that will help ensure it comes out perfectly!
Where do I buy Lamb?
Lamb is readily available in most specialty grocery stores these days. I personally purchase all of my meats at Costco. As a Chef, they carry meats that are closest to what I am used to handling in a restaurant and the quality is high!
The lamb you will find at Costco is Australian, but you might find American lamb at your local butcher or healthy grocery. They are equally high quality and I would recommend either of them for use in the instance. For more info on American raised lamb, take a look at AmericanLamb.com.
How do I season my Lamb?
Seasoning your lamb is a very important step and something you want to think about carefully. Lamb can be a very gamey piece of meat, but that means that you can season it heavily and with robust flavors.
It holds up well to pungent herbs like rosemary and mint, and other strong flavors like garlic and mustard. You can use them generously to help balance the flavor of the meat itself while enhancing the eating experience.
One of the biggest keys is to season it well before it will be cooked. You want to give time for all of the flavors to marinate to the core of the meat. I usually take my rack of lamb out of the fridge and season it a good 2-3 hours before I cook it, as well as making sure that it is room temperature before it goes in the oven!
Roasting a whole rack!
I like this way of doing it, roasting a whole rack makes it easy for me to make sure that the roast cooks evenly and consistently through every piece. If you wanted to you could slice the rack into lamb chops before cooking and grill each piece individually if you know you have one person that likes it well done and one that likes is rarer.
This requires a bit more attention, but if you have the time, go for it. If you are putting this on the table for Easter dinner and you have a lot of other dished in the works, roast the whole thing and make it easier on yourself.
I like to make sure that the lamb only cooks to about 145˚ F or Medium-Rare. If you cook lamb to med-well or well, it gets tough and gamey. Now I know that you may have someone that objects to eating it med-rare, and that is their loss, just know that best eating temp is med-rare.
I also cook my lamb in a HOT oven so that the outer fat cap can crisp in the short amount of time that it will spend in the oven. Because lamb is so small it will reach an internal temperature of 145˚F fairly quickly. This is another reason you want to ensure it is a room temp before cooking and the oven is hot.
Roasted Rack of Lamb
- 1 – 2-3 lb Rack of Lamb frenched
- Lamb Spice Blend
- Kosher Salt and Black Pepper
- 2-3 hours before cooking, remove the lamb rack from the refrigerator and season generously on all sides with the lamb spice blend, salt, and pepper. Let the lamb rest and come to room temperature before cooking.
- Preheat the oven to 450˚F
- Roast the lamb for about 25-30 minutes or until an instant-read thermometer reads between 130˚F-135˚F. Remove the lamb from the oven and tent with foil. Let the lamb rest 10-15 minutes. During this time it will carry over cook and reach about 145˚F which is exactly where you want it to finish at.
- Slice into individual pieces between each bone.
This recipe pairs absolutely perfectly with my Roasted Potato Salad and the two together would be beautiful on your Easter table!
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!