Although I traditionally make a ham as the main dish for our Easter dinner, this year I wanted to try something new so I made this Oven Roasted Rack of Lamb instead. And I have to admit, I was simply blown away by how tender and how flavorful that it turned out!
And it couldn’t be easier to make! With just 5 ingredients, in addition to salt and fresh ground black pepper, the most decadent main dish is prepared and ready to roast.
However, I have to admit, that this is the first time that I have ever made a lamb recipe. Although it is very common to serve lamb for Easter across many countries and cultures, this concept was brand new to me.
And with any new recipe, I was quite nervous making it for the first time. But I am so glad that I decided to give it a try.
With just one bite I knew that I had made something special. The meat was not only melt in your mouth tender, it was also flavored perfectly!
The entire family raved about how delicious the recipe turned out and asked me to make it every Easter! I would say that this recipe is definitely a keeper for special occasions!
Oven Roasted Rack of Lamb Recipe
*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.
- Rack of lamb, bones exposed, 4-8 ribs
- Garlic cloves
- Olive oil
- Kosher salt
- Fresh ground black pepper
- Garlic powder
- Dried Italian seasoning
Although this recipe takes less than 30 minutes in the oven, a little advance preparation is required. Therefore, an hour and 45 minutes before you want to serve the lamb for dinner, remove the meat from the refrigerator.
Then line a large rimmed baking sheet with aluminum foil and spray it with olive oil spray. Place the lamb on the prepared baking sheet, fat side up.
Using a sharp knife, make small, shallow slits in the fat, about 1 inch apart. Then peel your garlic cloves and slice them into thin sections.
Now place a piece of garlic into each slit that you made in the fat layer. When the fat renders down during the roasting process, the garlic will infuse flavor directly into the meat. Set the pan aside while you prepare the seasoning.
In a small bowl, combine the salt, pepper, garlic powder, and dried Italian seasoning. Then brush both sides with a generous amount of olive oil.
Sprinkle the prepared seasoning on both sides of the meat, patting it lightly so that it sticks to the surface. Now let the rack of lamb sit for 1 hour before it is put in the oven to be roasted so that the lamb can come to room temperature.
Bring The Rack of Lamb To Room Temperature
Do not skip this process! If you put the meat in the oven when it is still cold, the meat fibers will tense up due to the extreme temperature difference. Therefore, the meat will turn out tough when cooked.
Instead, allow the meat to rest at room temperature for an hour. This will also allow the seasonings to marinate the meat, making it even more tender when cooked.
Once the rack of lamb has been at room temperature for an hour, preheat the oven to 425°F (220°C). Place the baking dish in the preheated oven and cook for 25 minutes, or until a good, quality instant-read digital food thermometer inserted into the thickest part reaches 135°F (57°C) for medium-rare doneness.
For medium doneness roast for approximately 30 minutes or until the internal temperature reaches 145°F (60°C). Remove the baking sheet from the oven and transfer the rack of lamb to a cutting board.
Cover with lamb with aluminum foil and allow the meat to rest for 10 minutes. Then when you are ready to serve, carefully cut the rack of lamb between the bones with a sharp knife.
Serve immediately with your favorite side dishes.
Frequently Asked Questions
Although this is a new recipe, these are the questions that I asked myself before, during and after it was made.
1. Where do I buy a rack of lamb?
When I went to my standard grocery store to buy a rack of lamb, there wasn’t any stocked at the store. Instead, I asked the butcher to order one for me and it was there in less than 48 hours.
However, because we celebrate holidays a few weeks in advance (so I can share holiday recipes with you in a timely matter), you may have more luck finding one at the grocery closer to the actual holiday.
I have also seen them for sale at the larger, wholesale clubs as well.
2. Should I trim the fat off the meat?
When you purchase a rack of lamb you will notice that one side has a layer of fat. Do not trim this fat section off.
First, when the fat is cooked, the flavor renders into the meat itself making it tender and juicy. Second, there is a small section of meat that is surrounded by the fat layer that you do not want to discard.
3. Do I really have to wait an hour before putting the rack of lamb in the oven?
Unfortunately, the only way to get super tender meat that is mouth watering delicious, is to allow the rack of lamb to come to room temperature.
Although you could technically cook it right out of the refrigerator, you will be essentially throwing away the money that you spent on this cut of meat. Do yourself a favor and plan ahead so you have enough time to wait.
4. What should I serve with an Oven Roasted Rack of Lamb?
When you are deciding what you want to serve with the lamb, go for mild flavors that will compliment the meat, not over power it.
Mashed potatoes, scalloped potatoes, garlic smashed potatoes, asparagus, broccoli, green beans, and side salads are all great choices. Remember, you want the lamb to be the star of the show.
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Oven Roasted Rack of Lamb
The best way to roast a rack of lamb so that it turns out perfect every time!
- 1 rack of lamb, bones exposed, approximately 8 ribs
- 2 garlic cloves, sliced
- Olive oil spray
- 1 teaspoon Kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1 teaspoon garlic powder
- 3/4 teaspoon dried Italian seasoning
- An hour and 45 minutes before you want to serve the lamb, remove the rack of lamb from the refrigerator. Then line a large rimmed baking sheet with foil and spray it with olive oil spray.
- Place the rack of lamb on the prepared baking sheet, fat side up. Make small, shallow slits in the fat, about 1 inch apart. Place a slice of garlic inside each slit. Set aside.
- In a small bowl, combine the salt, pepper, garlic powder, and dried Italian seasoning.
- Brush both sides with a generous amount of olive oil and sprinkle the seasonings on both sides of the meat. Set aside for 1 hour so the lamb can come to room temperature.
- Preheat your oven to 425°F (220°C). Place the meat in the preheated oven and cook for 25 minutes, or until an instant-read thermometer inserted into the thickest part reaches 135°F (57°C) for medium-rare doneness.
- Remove the baking sheet from the oven and transfer the rack of lamb to a cutting board. Cover with foil and allow the meat to rest for 10 minutes.
- Carefully cut between the bones with a sharp knife. Serve immediately.
If you want your lamb at medium doneness, cook to an internal temperature of 140°F (60°C)
Recipe provided by Make Your Meals
Serving Size:2 ribs
Amount Per Serving: Calories: 616Total Fat: 48gSaturated Fat: 18gTrans Fat: 2gUnsaturated Fat: 23gCholesterol: 172mgSodium: 464mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 46g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.