Any one can make this frenched Rack of Lamb recipe, served on a bed of roasted garlic smashed potatoes. It's a sophisticated dish that couldn't be easier to make.
Effortless fancy Rack of lamb (this really is so simple!)
Effortless fancy Rack of lamb (this really is so simple!)There's so much to love about this Rack of Lamb recipe and although it seems intimidating, I promise if follow my step-by-step instructions and you can execute this meal perfectly! I add garlic rosemary smashed potatoes for en effortless one pan meal that's really worthy of your next holiday or special occasion.
Some tips for buying a rack of lamb: Most meat counters already have frenched rack of lamb (when the meat and fat around the rib bones is trimmed off so the rib bones are exposed). Ask your butcher to do this if it's not done, or follow this tutorial to do it yourself (and if you can't find a rack of lamb, you could substitute lamb chops).
Each rack of lamb (about 1.5 pounds) will feed 2-3 people. You can make multiple racks with this recipe, but you may need to increase the cooking time if you plan to cook them all at the same time.
How to make Roasted Lamb:
Prep Potatoes: Add potatoes to a large pot of cold salted water over medium heat. Cook until tender, about 15-20 minutes. Drain potatoes and arrange on a large baking sheet.
Prep and Sear Lamb: Season lamb with kosher salt and freshly cracked black pepper. Rest at room temperature for 30 minutes – 1 hour. Heat a large cast iron pot over medium high heat and pour in some olive oil. When the oil is hot, gently place the lamb racks fat side down and sear for 1-2 minutes on each side, flipping once.
Roast: With the back of a spoon, gently smash each potato flat. Drizzle with olive oil and season with salt, black pepper and rosemary. Gently lay the seared lamb racks on top of the potatoes with the bones curving downwards (fat side up).
Marinade: In a food processor, combine dijon mustard, garlic cloves, ¼ cup olive oil, and 2 tablespoons rosemary leaves until finely chopped. Spoon mixture over lamb.
Roast for 15-25 minutes at 425°F (220°C) with the oven rack on the top ⅓ of the oven. Cooking Temperature: Rack of lamb is typically enjoyed rare (120-130°F, 50-55°C) or medium rare (130-140°F, 55-60°C). Use a meat thermometer to make sure you don't undercook or overcook it.
Rest and Serve: Transfer lamb to a cutting board and tent with a piece of foil. Let it rest for 15 minutes. During that time, place potatoes back in oven until crispy (about 10 more minutes). Slice the lamb in between the bones then arrange on a serving platter with potatoes.
Make Ahead and Freezing Instructions:
To Make Ahead: Make the lamb marinade up to 3 days ahead. The potatoes could also be par boiled ahead of time. Store both in the fridge in separate containers.
To Freeze: Leftover baked lamb can be frozen for up to 2 months, wrapped tightly in plastic wrap, aluminum foil and stored in a freezer safe container. Thaw in the fridge before rewarming at 325°F (50°C) until warm, (for about 15 minutes).
Recipe Variations:
- Grilled Rack of Lamb: Turn on half of the grill to high heat and grill rack of lamb for 4 minutes on each side. Transfer the rack to the side of the grill that is off and close the lid. Cook for 15 minutes for rare and 20 minutes for medium. Monitor the lamb closely so it doesn't overcook, and use a meat thermometer so you know when it's ready. Rare (120-130°F, 50-55°C) or Medium rare (130-140°F, 55-60°C).
- Sous Vide Rack of Lamb: We haven't tested the sous vide method, but here is a recipe.
What to Serve with Rack of Lamb:
- Garlic Rosemary Potatoes – Included in this recipe!
- Roasted Vegetables
- Wedge Salad
- French Green Beans (Haricots Verts)
- Sautéed Mushrooms
- Artisan Bread
- Best Homemade Rolls
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Recipe
Rack of Lamb with Garlic Rosemary Potatoes
Equipment
Ingredients
- 2 lamb racks* , about 1 ½ pounds each
- Salt and pepper
- 2 Tablespoons olive oil , for searing meat
- 2 pounds small whole red or gold potatoes
- 2 Tablespoons fresh chopped parsley , for garnish
- Extra virgin olive oil , for potatoes
Marinade:
- 2 tablespoons Dijon mustard
- 1 clove garlic , cloves peeled
- ¼ cup extra virgin olive oil (50g)
- 3 Tablespoons fresh chopped rosemary , divided
Instructions
- Prep Lamb: Remove the lamb racks from the fridge and season them all over with kosher salt and freshly cracked black pepper. Allow the meat to come to room temperature, about 30 minutes to 1 hour.
- Prep Potatoes: Meanwhile, add potatoes to a large pot of cold, salted water. Cook over medium heat until tender, about 15-20 minutes. Drain potatoes and place on a large baking sheet*.
- Lamb Marinade: Add Dijon mustard, garlic cloves, ¼ cup olive oil, and 2 tablespoons rosemary leaves to a food processor and process until finely chopped and combined.
- PreHeat oven to 425 degrees F (220°C) and place oven rack on the top ⅓ of the oven.
- Sear Lamb Racks: Heat a large cast iron pot over medium-high heat. Add 2 tablespoons olive oil to lightly coat the bottom of the pan. Once hot, add lamb racks, fat side down first. Sear for 1-2 minutes on each sides.
- Smash and season Potatoes: Use the back of a spoon to gently smash the potatoes flat. Drizzle them with 1-2 tablespoons extra virgin olive oil, and season with a little kosher salt and pepper. Sprinkle remaining 1 tablespoon rosemary over potatoes.
- Prepare to Roast: Lay the seared lamb racks on top of the potatoes*, with the bones curving downwards (fat side up). Optional, wrap the exposed end of the rib bones in foil, for a prettier appearance when serving. Spoon the lamb marinade over the lamb racks.
- Roast, uncovered, for 15-25 minutes, until a meat thermometer registers 120-130 degrees F for rare, or 130-140 degrees F for medium rare. I suggest removing from oven when it reaches 5 degrees below your desired temperature, since the meat will continue to cook as it rests.
- Rest: Remove lamb to a cutting board and tent with foil. Allow to rest for 15 minutes before serving.
- Crisp Potatoes: Return potatoes to oven and roast for 10 more minutes, until crispy.
- Serve: Cut the lamb in between the bones and transfer to a serving platter with the potatoes. Sprinkle with fresh parsley. Serve 2-3 chops per person.
Notes
Nutrition
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I originally shared this recipe March 2022. Updated February 2025.
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Can I sear the lamb and then put in fridge to roast in a couple of days?
Made this for Sunday dinner and will be making it again very soon. This had to be one of the most tender cuts of meat I have eaten. I followed the recipe exactly and the results were spectacular – well done, friend!
Hi. This is a man trying to cook 🙈😂. If I want to skip one step which is the searing , is it possible by compensating it with additional time in the oven?
If you’re going through the expense of making them, I definitely wouldn’t skip the searing step! It doesn’t take long and will make a different in taste and the outer texture. If you can’t sear for some reason, use a thermometer to check if they’re done–they may take a few minutes longer to cook, but not much. .