A simple rack of lamb is juicy, tender and delicious and pairs incredibly well with garlic, rosemary and thyme. Best of all, it’s ready to eat in 30 minutes.
A Simple Rack of Lamb on a Budget
Rack of lamb is a flavorful and tender cut of meat which usually carries a high price tag. That’s why I am always on the lookout for sales to stock up on this delicious cut of meat. I get it when it’s on sale and it goes straight to the freezer.
To avoid large crystals from forming on the meat in the freezer, wrap it tightly in unbleached parchment paper and place it in a freezer safe zip lock bag; make sure to squeeze out as much excess air as possible. If you freeze a lot of meat like I do, I’d recommend getting a vacuum sealer. (I have this one). Label the bag with the purchase date and use the meat within a few months.
The Best Way To Cook Rack of Lamb
While grilling is probably one of the most delicious ways to prepare rack of lamb, I tend to prefer the oven for a few reasons:
- the temperature is easy to control and maintain,
- you’re less likely to overcook the meat,
- less time for clean-up,
- because I cannot never start our old-fashioned grill myself (okay, this may be the main reason for me)!
But if your grill is handy and you prefer grilled meat go ahead and use it.
Reverse Sear the Rack of Lamb
You need to sear your rack of lamb to get that perfect mix of tender and juicy on the inside, and a delicious crispy crust on the outside. Just like with oven-baked lamb chops, I prefer the reverse sear method for a rack of lamb as well.
The reverse sear cooking method browns the meat after it’s already cooked. That means that you will cook the rack of lamb in the oven and then sear it over high heat on the stovetop. This way you avoid the risk of overcooking the meat and having a dry and chewy (expensive) piece of lamb for dinner. By using the reverse sear method to cook the rack of lamb, you will have greater control of how well cooked you want your meat to be.
When Is a Rack of Lamb Cooked?
When your lamb is done depends on how you prefer your meat. Rare, medium-rare, medium, medium-well or well-done. Lamb, just like beef, retains heat well and keeps cooking after you remove it from the oven. That’s why the rack of lamb should be removed from the oven when it is 5 to 10 degrees below the desired serving temperature.
- Rare Lamb: 115°F to 120°F before resting; 120°F to 125°F after resting.
- Medium-Rare: 120°F to 125°F before; 125°F to 130°F after.
- Medium: 130°F to 135°F before; 135° to 140°F after.
- Medium-Well: 140°F to 145°F before; 145°F to 150°F after.
- Well-Done: 150°F to 155°F before; 155°F to 160°F after resting.
Because not all ovens are the same and every cut of meat is different sizes and thickness, I strongly recommend using an instant-read meat thermometer to make sure your rack of lamb has reached its desired temperature.
A Simple Rack of Lamb
A simple rack of lamb is juicy, tender and delicious and pairs incredibly well with garlic, rosemary and thyme. Best of all, it’s ready to eat in 30 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 cloves of garlic
- 1 sprig rosemary
- 1 rack of lamb frenched
- 1 tablespoon avocado oil
Instructions
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Preheat oven to 425°F.
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Using a paper towel, pat the lamb dry. Crush a garlic clove and rub all over the meat. Place the rack of lamb on a piece of parchment paper. Rub in the oil, sea salt and black pepper. Place cloves of garlic and herbs on top it. Fold the parchment paper around the meat for form a pocket that holds in the herbs and juices during cooking.
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Bake for 18-20 minutes or until the meat reaches the desired temperature before resting, flipping halfway though.*
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Preheat the avocado oil in a large skillet on the stove top while the meat is still cooking in the oven.
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Transfer the meat to a cutting board and remove the parchment paper. Add meat and herbs to the skillet. Brown on all sides on the stove top (about 2 minutes per side) then let rest ten to fifteen minutes before slicing. Serve hot.
Recipe Notes
The lamb will continue cooking after removing from the heat. Remove it from the oven when the internal temperature reaches:
- Rare Lamb: 115°F to 120°F before resting; 120°F to 125°F after resting.
- Medium-Rare: 120°F to 125°F before; 125°F to 130°F after.
- Medium: 130°F to 135°F before; 135° to 140°F after.
- Medium-Well: 140°F to 145°F before; 145°F to 150°F after.
- Well-Done: 150°F to 155°F before; 155°F to 160°F after resting.
*Depending on the size of your cut of meat and oven, 18-20 minutes of cooking typically results in rare to medium-rare rack of lamb. Add a couple of more minutes on each side if you prefer your lamb medium to medium well.
