Herb Roasted Rack of Lamb

^{This post has been sponsored by Superior Farms American Lamb. All opinions expressed are my own.}

There are few dishes that come as easy and elegant as this Herb Roasted Rack of Lamb. In just a few simple steps you'll have a delicious, unforgettable meal for Easter.

Maybe it’s a New York thing, but when I think ‘lamb,’ I think of two very different things – street food and super elegant food.

On the one hand, I’m absolutely in love with Greek and Turkish bistro-style food in the form of gyros or deliciously greasy souvlaki slathered in tzatziki, or quick grabs of orzo with thick red sauces that are always a bit too heavy on the mint and cinnamon, but where the lamb chunks are invariably cooked down to melt-in-your-mouth goodness in their own fat.

On the extreme other end of the spectrum, I think of the cooked perfection ‘centerpieces’ of various holiday tables, that are crisped and herbed on the outside, and moist and tender on the inside. The ever-familiar leg of lamb comes to mind, with its skin scoured and stuffed, or braised shanks prepared in a red wine reduction with plenty of garlic, whole pearl onions, and sprigs of fresh rosemary.

The recipes on the ‘elegant’ end of the spectrum are part of what really define the spring and Easter season – at least in my mind. Aside from lamb being the quintessential Easter meat, for me the flavor and texture of lamb just pairs excellently with the warming weather and brighter days.

However, no matter how you’re preparing your lamb, and regardless of the occasions, you’ll want to choose a quality lamb, and preferably one that you can feel good about eating. Today, the rack of lamb we’re preparing comes courtesy of Superior Farms, American Lamb, and there’s a couple of reasons to choose their product. First and foremost, their lamb is raised humanely out in the open on natural grasslands. Secondly, their lamb is raised sustainably, utilizing domestic American resource management. And finally, and let’s be honest – most importantly – their lamb is simply delicious. Meaning not only is this a product you can feel good about eating, but it’s also one you’ll enjoy eating.

The rack of lamb comes ‘Frenched,’ meaning the bone is exposed which not only makes it more convenient to eat serve but also makes for a great, classic presentation.

To start, we begin by scouring the fat on the top side of the rack. To do this, using your sharpest knife, make single, shallow cuts through the fat diagonally across the rack, spacing your cuts about one inch apart. Do ‘not’ cut into the meat itself – only through the fat. Then, repeat this process in the opposite direction so that you achieve a ‘diamond’ pattern across the top of the meat as pictured below.

While this process isn’t ‘necessary,’ the resulting ‘cubes’ or ‘diamonds’ of fat are absolutely delicious, and look simply beautiful – it’s one of the easiest ways to impress your guests with this recipe. For reference, they’re my son’s favorite part of this whole equation.

Next, wrap the exposed bones in tin foil, and then set the rack aside and prepare the rub.

Combine all of the ingredients listed below for the rub, and give it a few chops in a food processor. Once that’s done, massage the rub all over the scored fat, making sure to get the rub in between the crisscrossed sections. Be gentle, however, as you do not want to damage or ‘separate’ the fat from the lamb.

Now, let the lamb sit out for about one and a half to two hours. You want it to be room temperature before cooking.

Once the lamb is at room temperature, cook the lamb at 450 degrees Fahrenheit for 10 minutes in order to brown the meat and crisp the scored fat. Then, lower the heat to 300 degrees, and roast for another twenty minutes. You want the thickest part of the rack to reach a temperature of about 125 degrees.

Frequently Asked Questions for Roasted Rack of Lamb:

This is an easy recipe that uses only simple ingredients, yes. It's also one of my favorite lamb recipes, especially for a special occasion, such as Greek Easter. To make sure this classic recipe comes out perfect every time, here’s a list of our most frequently asked questions.

1. What is the ideal internal temperature for a medium-rare rack of lamb? The recommended internal temperature for medium-rare lamb should reach a final temperature of around 125°F. Adjust according to your preferred level of doneness.
2. Why is it important to let the lamb reach room temperature before cooking? Allowing the lamb to reach room temperature ensures even cooking throughout the meat. Room-temperature fat is also more likely to achieve a beautiful golden color and crisp texture.
3. Should I trim the fat cap on the rack of lamb? Trimming the fat cap is a personal preference. Some prefer to leave it for added flavor and moisture, while others may trim it for dietary reasons. For this recipe, we’re leaving it – but the choice is yours.
4. Can this recipe be used for racks of lamb with the rib bones exposed? Yes, this recipe works well for racks of lamb with the rib bones exposed. Adjust the cooking time based on the size and thickness of the meat.
5. Is it necessary to wrap the exposed bones in tin foil? Yes, wrapping the exposed bones in aluminum foil prevents them from burning during the cooking process.
6. Can I use this recipe for a frenched rack of lamb? Absolutely! This recipe is definitely suitable for frenched racks of lamb. However, be sure to adjust the cooking time based on the size and thickness of the lamb.
7. Can I marinate the rack of lamb with lemon juice or other citrus flavors? While lemon juice can add a bright flavor, it's recommended to use it sparingly to avoid overpowering the natural taste of the lamb.
8. What are some other herbs that pair well with a roasted rack of lamb? Fresh rosemary, fresh thyme, and fresh parsley are my go-to herbs. I find that these herbs complement the flavors of the lamb beautifully. However, this is entirely subjective, and I do recommend experimenting with your favorite herbs.
9. Can I prepare the rub in advance and store it in an airtight container? Yes, you can prepare the rub in advance and store it in an airtight container for convenience. It will keep nicely in the fridge for several days.
10. Are there alternative variations or recipes for cooking racks of lamb? Certainly! Explore different marinades, herb combinations, and cooking methods to discover your preferred rack of lamb recipes.
11. Can I use this recipe for other cuts of lamb, such as a leg of lamb? While this recipe is tailored for racks of lamb, you can adapt the rub and cooking method for other cuts, adjusting cooking times accordingly.
12. Are there any additional tips for cooking lamb for special occasions? For special occasions, consider garnishing with fresh herbs, serving with a complementary sauce, or pairing with your favorite wine for an elevated dining experience.

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Preparation Tips for Oven-Roasted Rack of Lamb:

• Bring the Lamb to Room Temperature:
  • As mentioned above, allow the rack of lamb to come to room temperature for approximately 1.5 to 2 hours before cooking. This ensures even cooking.
• Score the Fat Cap:
  • Use a sharp knife to make shallow cuts through the fat cap in a diamond pattern, as outlined in the recipe card. This enhances the flavor and texture of the fat during roasting. Make sure to cook with the fat side up.
• Wrap Exposed Bones:
  • Protect the exposed bones by wrapping them in tin foil. This prevents them from burning during the high-heat roasting process.
• Prepare the Rub:
  • In a food processor, combine ingredients for the rub, including dried oregano, black pepper, cloves of garlic, sea salt, fresh basil, olive oil, and honey. Process until well-blended.
• Massage the Rub:
  • Massage the rub thoroughly over the scored fat of the rack of lamb. Allow the lamb to sit at room temperature after applying the rub for optimal flavor absorption.
• Preheat the Oven:
  • Preheat the oven to 450°F for the initial browning of the meat. Afterward, lower the temperature to 300°F for the remainder of the roasting time. The process is outlined in the recipe card below.
• Use a Meat Thermometer:
  • For accurate cooking, use a meat thermometer to check the internal temperature. Aim for approximately 125°F for a medium-rare result.
• Let the Lamb Rest:
  • Allow the roasted rack of lamb to rest for a few minutes before slicing. This allows the juices to be redistributed for a more flavorful and tender outcome.
• Experiment with Herbs:
  • Customize the herb rub according to your preferences. Fresh rosemary, fresh thyme, fresh parsley, or Greek oregano can be excellent additions for added depth of flavor.
• Consider a Balsamic Vinegar Glaze:
  • For added richness, consider drizzling a balsamic glaze over the lamb before serving. This enhances the overall taste and presentation.
• Choose a Premium Cut:
  • Opt for a quality rack of lamb to ensure the best flavor and tenderness. A premium cut of meat contributes significantly to the final dish.
• Cast Iron Skillet Option:
  • While a baking dish works well, using a cast iron pan can also provide a great sear and even cooking.
• Add Feta Cheese Garnish:
  • Consider a final touch by garnishing the plated lamb with crumbled feta cheese for a delightful flavor contrast.
• Use Extra Virgin Olive Oil:
  • When preparing the rub, use extra-virgin olive oil for its robust flavor, adding depth to the herb crust. I would avoid using vegetable oil in this recipe, as olive oil is a key component for the flavor profile.
• Monitor Roasting Time:
  • Keep an eye on the roasting time, adjusting as needed based on the size and thickness of the lamb. Regularly check with an instant-read thermometer for doneness.

And then you’re done, and just like that, you’ve got a beautiful rack of lamb perfect for an Easter or spring themed dinner party.

Enjoy with Love!

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