A roasted rack of lamb is the perfect showstopper, especially when it comes to Easter dinner. If this is your first time handling lamb, it might seem intimidating, but trust us—it’s really simple to master. Follow our top tips, and you’ll have a tender, flavorful rack of lamb (complete with a garlic-herb marinade) ready to steal the show at your Easter celebration. Here’s everything you need to know:
How to cook a rack of lamb:
— Make a garlic-herb paste. It adds a huge amount of flavor without a ton of work (or time). Pulse olive oil, garlic, and fresh herbs in a food processor (or blender), then let the meat marinate in it for an hour or so. You can also place the lamb in the refrigerator and let marinate overnight. Just set the lamb out at room temperature for an hour before cooking. Room temperature meat cooks more evenly than cold meat.
— Let it rest. Like with all other meats, you'll want to let it rest before carving to ensure that all the juices stay locked in. The internal temperature will continue to rise as it rests.
— Finish it with lemon juice. Lamb is a tad gamier meat than beef or pork, and the flavors here are all super earthy and warm. A squeeze of lemon juice works wonders to brighten everything up.
How long does it take to roast a rack of lamb?
After marinating, just throw it in a 450° oven until cooked to your liking (20 minutes for medium-rare). To check your meat's temperature, insert a meat thermometer into the thickest part of the meat, without touching the bone. A medium-rare rack of lamb will read somewhere between 125° and 130°.
Rack of lamb serving ideas:
What sides pair well with lamb? Really, the sky's the limit. Roasted veggies are always a good choice, especially roasted asparagus. Risotto—say, our mushroom risotto—tastes particularly good alongside lamb, though grain salads, like farro salad, are a great alternative. A simple spinach salad + Greek lemon potatoes would also be perfect.
Looking to complete your Easter spread? Checkout our favorite Easter sides—any would pair perfectly with this main.
If you made this recipe, let us know how it went in the comments below!
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- Yields:
- 8 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 1 hr 50 mins
- Cal/Serv:
- 419
Ingredients
- 3
cloves garlic
- 3 Tbsp.
fresh rosemary leaves
- 1 Tbsp.
fresh thyme leaves
- 1/2 tsp.
kosher salt, plus more for sprinkling
- 2 Tbsp.
extra-virgin olive oil
- 2
(8-rib) frenched racks of lamb (about 1 1/4 lb. each)
Freshly ground black pepper
Freshly chopped parsley, for garnish
Lemon wedges, for serving
Directions
- Step 1In a food processor, pulse garlic, rosemary, thyme, and salt until minced. Drizzle in olive oil and process until a paste forms.
- Step 2Place lamb on a large rimmed baking sheet and season all over with salt and pepper. Coat tops with herb rub and let sit at room temperature for 1 hour.
- Step 3Meanwhile, preheat oven to 450°. Roast lamb for 20 minutes for medium-rare (the lamb should register 125° when using a thermometer; the temperature will rise once removed from oven and rested). If not at 125°, cook for another 5 minutes, or until a thermometer inserted in the center reads 125°.
- Step 4Tent with foil and let rest 15 minutes before carving into chops.
- Step 5Sprinkle with parsley and serve with lemon wedges.
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