Rack of Lamb

This beautiful cut of meat makes an impressive meal and it’s surprisingly simple to make at home. A classic preparation of olive oil, garlic, mustard and herbs enhances Rack of Lamb’s flavor and a quick sear plus a few minutes in the oven finishes it to perfection. And as opposed to the hefty price tag you would pay in a steakhouse for Rack of Lamb, you can make this special meal at home for a fraction of the cost. 

How to prepare Rack of Lamb

1. Make the marinade. Meat only needs a little salt, pepper, and oil before cooking to turn out great, but a special cut of meat like Rack of Lamb deserves a special marinade.
2. Mince 3 cloves of garlic (or use a garlic press- one of my favorite time saving tools)! Add the garlic to a small bowl with 1 teaspoon dried rosemary, ½ teaspoon dried thyme, 1 teaspoon Kosher salt, ½ teaspoon black pepper, and 1 teaspoon coarse brown mustard. If using fresh herbs, double (or even triple) the amount of herbs.
   this recipe!
3. Whisk in ¼ cup of olive oil. Pour the marinade over the meat, rub it in, and let it soak up all the flavors. If you only have an hour, no worries; leave the meat out of the refrigerator to come to room temperature as it marinates. But if you have time, place the Rack of Lamb in the refrigerator for 2 hours overnight. Pull the meat from the refrigerator an hour before you plan to cook to allow it to come to room temperature.

How to cook Rack of Lamb

**Be sure to let the meat come to room temperature before cooking.**

1. When ready to cook, preheat the oven to 450° Fahrenheit. 
2. Place a large oven-ready skillet on the stove over medium high heat. Sear the Rack of Lamb on both sides to give a nice crust, about 2-3 minutes per side. Spoon any accumulated juices onto the meat.
3. Place the meat bone side down (fat side up)  in the pan and place in the oven for 10-12 more minutes for medium-rare. I like to pull the lamb from the oven when it reaches 120°F and let it rest for 5 minutes until it reaches a medium-rare temperature of 125° F. Remember that the meat will continue to cook even after being removed from the oven. The USDA recommends cooking lamb to 145°F, but I find that it is not as juicy. Use an instant read thermometer to check the temperature and don’t be afraid to pull it from the oven early. You can always return it to the oven to cook longer.
4. Remove meat to a platter and tent with foil. Allow the meat to rest for 5 minutes before slicing the chops. It will generally increase 5° within that time.
5. To slice the meat, stand the rack on end and insert a knife between each bone, gently slicing toward the base. I like to slice into individual chops to fan them out for presentation, but it’s dealer’s choice!

Serve and enjoy!

Tips and Tricks

I have had great success using New Zealand Rack of Lamb that I buy at Trader Joe’s. The meat comes “Frenched” which means that the excess fat and cartilage has already been removed from the bone. If you buy from a butcher, you can ask them to French the rack for you.

Serving Suggestions

I like to serve this with rosemary roasted or smashed potatoes and a vegetable like sautéed green beans or steamed spring peas. Keep it simple and let the Rack of Lamb take center stage.

FAQ’s

Do I need a sauce with the lamb?

The marinade in the Rack of Lamb recipe is very flavorful, so you do not need a sauce. However, some people really love mint jelly with lamb, and it works with this recipe, too. Next time I make this dish, I plan to try a cherry glaze that I had once, so stay tuned for future posts!

How much fat should I leave on the lamb?

Fat gives the lamb flavor and prevents the meat from drying out, so you want to leave ¼” of fat on the lamb when cooking. Most racks will already be trimmed of excess fat, but if not, you can trim it or ask the butcher to do so. The paper chef’s hats on the end of the rack are entirely optional:)

Can I eat the lamb chops with my fingers?

Yes! Believe it or not, proper etiquette includes eating the last delectable bites of the lamb chops with your fingers after using a knife and fork to eat most of the chop. This may be one of the reasons why my children love Rack of Lamb so much! I’ve also eaten lamb chops that were served as a passed hors d’oevre at an engagement party. They were brushed with a cherry glaze and were such a hit. 

How can I heat leftovers?

We rarely have leftovers of Rack of Lamb because my kids eat them like lollipops and have to fight off my husband for them, but if you do, I recommend hiding it in the back of the refrigerator so you get first dibs. But really, I suggest warming it covered in a skillet or wrapped in foil and warmed in the oven (250°F). If you have cooked it to medium-rare, it will be medium or well-done.

Colleen