Updated February 10, 2022 I live for lamb chops. Juicy, tender, rare (please please give me rare), deep reddish pink, browned, crusty, herbed, fatty goodness. So, when my father sent me on a mission to make rack of lamb (what? Eight lamb chops in a row?) I was all over it. My version uses a simple rub with olive oil, garlic, salt, pepper, fresh chopped rosemary and thyme. The trick is to not go overboard with the herbs. The lamb tastes so good on its own. The seasoning should complement the lamb, not dominate it. Simply Recipes / Ciara Kehoe Do you have a favorite version of rack of lamb? Please let us know about it in the comments. Watch This Rack of Lamb RecipeShopping Tips for Rack of LambWhen choosing lamb at the butcher's, look for meat that is pink or rosy red. Any meat that is a darker red is showing signs of age and won't be as tender. Look for firm white fat and pink meat that is fine grained. You can buy a rack of lamb already "Frenched", which means that it's cut so the rib bones are exposed. At a full-service butcher or even at the supermarket, you can ask the butcher to French them for you. For a cheaper option, you can also buy an untrimmed rack and trim them yourself. For the Best Rack of Lamb, Use a ThermometerFor roasting a rack of lamb, we highly recommend using a thermometer. Why? Because racks of lamb are not that cheap, and it's something we don't cook that often. A meat thermometer takes all the guesswork out of cooking the rack of lamb. Insert the meat thermometer into the thickest part of the meat to test the doneness. It should read 125°F for rare or 135°F for medium rare. Remember: the temperature still will rise a bit after you take it out of the oven to rest. For Easy Entertaining, Season Ahead You can season the meat 1 to 3 days before roasting. Keep it in an airtight zip-top bag in the fridge until showtime. Just be sure to bring it out 1 1/2 to 2 hours before roasting. You want it to reach room temperature for even cooking. The Best Recipes to Serve With Lamb Chops!
Typically you will buy a rack of lamb already "Frenched", or cut so that the rib bones are exposed. You can also ask your butcher to French them for you. For directions on how to French them yourself, see How to French a Rack of Lamb. These instructions are for a rack between 1 1/4 and 2 pounds. Figure each rack feeds 2 to 3 people. If you are cooking multiple racks (not a crown roast which is a different matter), lay them out separately on the pan, and you may need to increase the cooking time. The cooking time depends on how big your rack of lamb is, and how rare you want it cooked. Rack of lamb should be cooked rare, or at most, medium rare.
For each rib rack:
Show Full Nutrition Label Hide Full Nutrition Label ×
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. |