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Kim and Lauren are the mother-daughter team behind Something New For Dinner. Kim develops the recipes, shoots the photography and writes the posts and weekly emails to our subscribers. Lauren is the Internet marketing guru who developed and maintains our website, leads our marketing efforts, manages our social media and keeps us on track in general.
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Rack of lamb
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Easy and quickRack of lamb - it doesn't get easier and tastier than this
Rack of lamb is a special treat that is surprisingly easy to make. My friend Sergio taught me to sear the racks on the grill and finish them in the oven. You can also sear them on the stove top if you wish. The benefit of searing on the grill is more racks fit on the grill than they do in a stovetop pan, so you can sear a bunch all at once. Also, my husband does the searing so that's one less job for me!
By waiting to add the herb and oil rub until after you have seared the racks, more of the flavor stays on the racks when they make their way to your plate.
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PrintRack of lamb
Rack of lamb is a special treat that is surprisingly easy to make. You will love this simple herb-crusted recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 2 Frenched racks of lamb
- 8 cloves of garlic, finely chopped
- 3 T rosemary, finely chopped
- 2 T thyme, finely chopped
- 4 T Olive oil, divided
- Kosher salt
- Ground pepper
- 2 T olive oil
- Salt
- Fresh ground pepper
Instructions
- Remove lamb racks from fridge an hour or two before cooking. Heat oven to 400 degrees. In a small bowl mix garlic, herbs, salt, pepper and and 2 T olive oil. Set aside.
- Rub racks with remaining olive oil and generously season with salt and pepper. Sear both sides on grill or on the stovetop, about 5 minutes each side.
- Smear garlic, olive oil and herb mixture on both sides of the racks, place on roasting pan in middle of the oven. Check with a thermometer after 10 minutes. It will probably take 12-15 minutes. Racks are medium rare when they reach internal temperature of 120 degrees. Remove and let sit covered for 10 minutes before slicing.
- Enjoy eating these babies with your fingers!
THIS SERVES WELL WITH
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Amazingly delicious marinade made for incredible flavor. I have always wanted to cook lamb, but was afraid of complicated recipes. This is so simple! Thank you for getting me to branch out into new recipes…I was getting so bored with what I cook. Keep them coming, Kim!
So glad you enjoyed the rack of lamb. Its funny, there are a lot of dishes that people are wary of cooking. Lamb and fish are two that come to mind. The key is to find simple recipes with great ingredients. I’ll be posting more with this philosophy.
AMAZING!! the first rack of lamb that tasted perfectly. thank you!!!!!
Have made this recipe three times now, including once for guests – it is a keeper in all ways! Easy to prepare and consistently good!! I use the rack of lamb from Trader Joe’s and find it to have a lot of meat on the chop – some cuts are very fatty with little meat. A great Sunday dinner for the family!
I agree Betsy, TJ’s has a good quality rack of lamb and so does Costco. The Costco lamb comes from Australia and has a great refrigerated shelf life.
I have never cooked lamb before and I cooked this for a dinner party. I followed this recipe exactly except I used less rosemary as I find it a very strong flavor. The lamb came out perfectly, and it was easy as can be. It made for a show-stopper dinner with some Greek potatoes and a green salad. Thank you!! Oh, and I got my lamb at Trader Joes too and it was DELICIOUS.