How to Cook Rack of Lamb

Prepare an impressive rack of lamb for family and friends with this simple step-by-step guide—plus, our secret to getting the most flavorful braised meat.

Frenching rack of lamb

Many rack of lamb recipes call for "frenched" lamb. This means removing the cartilage and fat between the rib bones so the clean bones are exposed. You can ask your butcher to do this for you, or you can try the technique yourself. Just use a small, sharp knife to cut away the cartilage and fat, and if necessary, scrape the exposed bone clean.

How to Roast Rack of Lamb

Rack of Lamb

It's surprisingly easy to make tender, juicy lamb that's ready to fall off the bone. This lamb recipe is perfectly simple, with just a few steps to follow.

Rack of Lamb

Prepare the Marinade


Process salt, rosemary, and garlic in a food processor until they are as finely minced as possible. Then, add mustard and balsamic vinegar and process for 1 minute.

Allow Lamb to Marinate

Rack of lamb roasting pan

Place the lamb in a roasting pan with the ribs curving down. Coat the top of the meat with the mustard marinade, and allow to stand at room temperature for 1 hour.

Roast and Serve

Slicing rack of lamb
Rack of Lamb_R226039_Chef Family Meals

Preheat oven to 450 degrees F. Roast lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove lamb from the oven and cover with aluminum foil. Allow lamb to sit for 15 minutes. Then cut the rack into individual ribs and serve.

Our Best Rack of Lamb Recipes

Herb-Crusted Rack of Lamb with Roasted Radishes and Orange Vinaigrette

How to Braise a Lamb: Flavorful Cooking Secret Revealed!

Was this page helpful?
Related Articles