Description

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 the lamb’s flavor and a quick sear plus a few minutes in the oven finishes the Rack of Lamb to perfection.

Ingredients

Scale

2 Frenched Racks of Lamb

3 cloves garlic (minced)

1 teaspoon Kosher salt

1 teaspoon dried rosemary

½ teaspoon dried thyme

½ teaspoon black pepper

1 teaspoon coarse brown mustard

1/4 cup olive oil, ghee, or canola oil

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Instructions

For the marinade:

Mince 3 cloves of garlic and add the garlic to a small bowl.
Add dried rosemary, thyme, salt, black pepper, and mustard. If using fresh herbs, double (or even triple) the amount of herbs.
Whisk in ¼ cup of oil.
Pour the marinade over the meat, rub it in, and let it soak up all the flavors in the refrigerator for 2 hours or overnight. Pull the meat from the refrigerator an hour before you plan to cook to allow it to come to room temperature.

To cook the Rack of Lamb:

Preheat the oven to 450° Fahrenheit.
Place a large oven-ready skillet on the stove over medium high heat. Sear the lamb on both sides to give a nice crust, about 2-3 minutes per side. Spoon any accumulated juices onto the meat.
Place the meat bone side down (fat side up) in the pan and place in the oven for 8-10 more minutes for medium-rare (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.
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.
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.

Estimate 2-3 chops per person. Serve and enjoy!

Notes

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 either 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.

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 re-heat leftovers?

We rarely have leftovers of this, but if you do, I recommend 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.

Prep Time: 10 minutes
Marinating Time: 2 hours
Cook Time: 20 minutes