top of page

Lamb Rack of Lamb Recipes

Some of our favorites include: Herb Crusted Rack of Lamb and more!


Herb Crusted Rack of Lamb


This Rack of Lamb with Herb Crust recipe is juicy, tender and delicious. Cooked in the oven to a perfect medium-rare and encrusted with parmesan cheese & fresh herbs.


Prep Time: 10 minutes

Cook Time: 30 minutes

Rest Time: 10 minutes

Total Time: 50 minutes

Servings: 4




Section 1: Ingredients


  • 1 rack of lamb (approximately 1¼ pounds, frenched)

  • 3 Tablespoons extra-virgin olive oil (divided)

  • Kosher salt and freshly ground black pepper

  • ⅓ cup bread crumbs

  • ⅓ cup grated Parmesan

  • 1 Tablespoon minced fresh rosemary (or 2 teaspoons dried)

  • 1 Tablespoon minced flat-leaf parsley (or 2 teaspoons dried)

  • 1 large clove garlic (grated or fine minced)


Section 2: Directions


1. Heat a large skillet over high heat. Drizzle lamb with 1 Tbsp. olive oil and season with salt and pepper. Sear until browned on all sides, about 3 minutes per side. Place on a rimmed baking sheet and let rest 20-30 minutes, until cool.

2. Preheat oven to 450-degrees.

3. Meanwhile, in a medium bowl, combine bread crumbs, Parmesan, rosemary, parsley and garlic. Stir in olive oil and season with salt and pepper. Pat the breadcrumbs over the lamb rack in an even layer.

4. Bake 20-30 minutes, to a temperature of 120-degrees for medium rare (the temperature will continue to rise to 125-degrees as the lamb sits). Let rest 10 minutes then slice between the bones into individual chops, allowing about two per person.

Note: Frenching means to remove all the excess sinew, fat, and meat from the ends of the bones. That’s how you get that gorgeous lamb lollipop look. 


Cooking temperature

Rare: 120-130 degrees (very red inside)

Medium-Rare: 130-140 degrees (bright pink inside)

Medium: 140-145 degrees (light pink inside)

Medium-Well: 145-150 degrees (barely any pink left)

Well-Done: 150-160 degrees (no pink)

USDA recommends cooking lamb to an internal temperature of 145F with a 3 minute rest.



Rack of Lamb

A rack of lamb is an elegant, yet easy to prepare meal. Lamb is first seared in a hot skillet and then finished in the oven with an herb oil. Serve with a bright mint sauce and veggies.

 

Prep Time: 15 min

Cook Time: 35 min

Serves: 6




Section 1: Ingredients


  • 2 racks of lamb, frenched (about 3 pounds) (see Note)

  • 1½ teaspoons kosher salt

  • 1 teaspoon freshly cracked black pepper

  • 6 garlic cloves, grated

  • ¼ cup finely chopped fresh flat-leaf parsley

  • 1 tablespoon finely chopped fresh rosemary

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon vegetable oil

  • Mint sauce (homemade or store-bought, for serving)


Section 2: Directions


1. Preheat the oven to 350°F with a rack set in the upper third position.

2. Pat the lamb dry and season all over with 1 teaspoon of the salt and ½ teaspoon of the pepper.

3. In a small bowl combine the garlic, parsley, rosemary, olive oil, the remaining ½ teaspoon salt, and the remaining ½ teaspoon of pepper.

4. Heat a large dry heavy-bottom skillet over high heat until smoking. Add the vegetable oil. Once the oil is glistening, working with one rack at a time, add the lamb, ribs facing up, and cook until browned, about 5 minutes. Turn and cook for another 3 to 4 minutes, or until browned all over. Transfer to a rimmed baking sheet.

5. Brush the lamb with the prepared garlic herb oil. Roast in the oven for 15 minutes, or the internal temperature reaches 125°F on an instant-read thermometer. Tent with foil and let rest for 10 minutes.

6. Carve into chops and serve with mint sauce.

Note: Frenching means to remove all the excess sinew, fat, and meat from the ends of the bones. That’s how you get that gorgeous lamb lollipop look. You can ask for it at your butcher counter or do it yourself.

Cooking temperature

Rare: 120-130 degrees (very red inside)

Medium-Rare: 130-140 degrees (bright pink inside)

Medium: 140-145 degrees (light pink inside)

Medium-Well: 145-150 degrees (barely any pink left)

Well-Done: 150-160 degrees (no pink)



Smoked Rack of Lamb


Treat everyone to a fancy restaurant-quality meal at home with this smoked rack of lamb! This lamb rack is covered in a simple but flavorful herbed dry rub and creamy Dijon mustard and then smoked until the meat is wonderfully tender and juicy on the inside to make your favorite lamb dish yet. You'll never want to cook a rack of lamb any other way.

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Servings: 4 people



Section 1: Ingredients


  • 1 teaspoon salt

  • 1 teaspoon smoked paprika

  • 1 teaspoon garlic powder

  • ½ teaspoon dried rosemary

  •  teaspoon dried thyme

  • ½ teaspoon dried oregano

  • ½ teaspoon black pepper

  • 1 frenched rack of lamb about 1½ to 2 pounds

  • 2 tablespoons Dijon mustard

  • 2 tablespoons canola oil

Section 2: Directions


1. Heat the smoker to 225 degrees F with a water pan. In a small bowl, stir together the herbs and spices. Set aside. If the bone-side of the ribs still have a membrane, pull it off. Rub the lamb rack on all sides with the Dijon mustard and then coat all sides with herb mixture.

2. Set the seasoned rack of lamb on the grill grates with the fat-side up. Insert a leave-in meat thermometer into the thickest part of meat. Don't let the thermometer touch the bone. Close the lid and let the lamb smoke until it reaches 10 degrees below your desired final internal temperature: 115 degrees F rare, 125 degrees F medium-rare, 130 degrees F medium, 140 degrees F medium-well, 150 degrees F well-done. (Preferably, don't go above medium-rare — medium at most.)

3. As the meat nears your desired temperature, add the oil to a cast-iron skillet over medium-high heat until it's hot. Add the rack of lamb with the fat side down and let it sear until the surface forms a crust, about three to four minutes. (Since the back side is mostly bone, it's unnecessary to reverse sear both sides.)

4. Remove the lamb from the skillet, place on a cutting board and loosely cover with foil. Allow the meat to rest for 10 minutes. To carve, slice the lamb between the bones and serve. Enjoy!

Notes

~ Let the meat sit at room temperature 30 minutes before smoking. This removes the chill from the meat to cook more evenly. 

~ Frenching means to remove all the excess sinew, fat, and meat from the ends of the bones. That’s how you get that gorgeous lamb lollipop look.


Cooking temperature

Rare: 120-130 degrees (very red inside)

Medium-Rare: 130-140 degrees (bright pink inside)

Medium: 140-145 degrees (light pink inside)

Medium-Well: 145-150 degrees (barely any pink left)

Well-Done: 150-160 degrees (no pink)












0 views

Comentários


bottom of page