Menu Enter a recipe name, ingredient, keyword...

Roasted Rack of Lamb


Yum, tender and juicy Roasted Rack of Lamb! I used half the salt this recipe called for which was plenty.

Google Ads
Rate this recipe 4.3/5 (23 Votes)


  • Grated zest 2 lemons
  • 2 tablespoons fresh rosemary, chopped
  • 1/4 cup kosher salt
  • Pinch sugar
  • 2 (8-bone) rack of lamb, chine bone removed, frenched
  • 1/4 cup canola oil


Servings 8
Preparation time 30mins
Cooking time 60mins


Step 1

Mix together the lemon zest, rosemary, salt and sugar. Season the racks on all sides with this mixture, cover and put in the refrigerator overnight. This acts like a quick cure, which will add flavor to the lamb when it is cooked.

Preheat the oven to 300°F.

Put a large saute pan over medium heat and add the oil. Put one of the seasoned racks in the pan fat-side down and sear until golden brown, 3 to 5 minutes. Flip the rack and sear the other side for a few minutes. Remove to a rimmed baking sheet fat-side up, and repeat the browning process with the other rack.

Put the baking sheet with both racks on it in the oven and roast until the meat registers 120°F to 125°F in the center, 20 to 25 minutes. Let rest for 5 minutes before cutting into chops and serving.

You'll also love

Review this recipe

Pan Seared Lamb Chops with Lemon Caper Sage Butter Mama's Family Leg of Lamb