This roasted Rack of Lamb recipe is elegant and sure to impress, plus you won’t believe how easy it is! It’s a delicious one-pot-meal that includes a bed of roasted garlic rosemary potatoes.

Looking for more impressive main dishes? Try my Braised Short Ribs, Chicken Marsala, or Manicotti

Three rib-in, cooked lamb chops on a plate with roasted rosemary potatoes.

Why I love this recipe:

  • One Pan Meal: The lamb is roasted on a bed of Garlic Rosemary Potatoes that compliment the dish perfectly– plus, quick clean up!
  • Easy – With a basic meat thermometer and my step-by-step instructions, you can’t go wrong.
  • Delicious and Impressive – Lamb chops are elegant and impressive, and the homemade marinade and seasoned potatoes make a meal that’s bursting with flavor. Serve this for any special occasion or holiday where you don’t want to slave away, but it will look like you did.

A few Tips about Lamb:

  • What to buy: Most meat counters sell lamb racks already frenched (meaning the meat and fat around the rib bones is trimmed off, so the rib bones are exposed). If not, ask your butcher to do it for you, or here’s a tutorial to do it yourself. Lamb chops could also be used for this recipe (lamb chops are the same cut of meat, without the rib bones).
  • How much to buy: One rack of lamb (about 1.5 pounds) will feed 2-3 people. You can cook additional racks using this recipe, as needed, but you may need to increase cook time, if cooking them all at once.
  • Cooking time and temperature: Rack of lamb is typically served rare or medium rare, so the meat should be pink when you serve it. It’s important to use a meat thermometer to make sure you don’t under or overcook it. Cook to 120-130 degrees F for rare, or 130-140 degrees F for medium rare.

How to make Roasted Lamb:

Bring Lamb to Room Temperature: 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.

Parboil the Potatoes: 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.

Make 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. 

Par-boiled potatoes in a colander next to sauce in a food processor.

Sear Lamb Racks: Heat a large cast iron pot over medium-high heat with some olive oil. Once hot, add lamb racks, fat side down first. Sear for 1-2 minutes on each sides. 

A rack of lamb chops searing in a cast iron pot.

Smash Potatoes: Use the back of a spoon to gently smash the potatoes flat. Drizzle them with olive oil, and season with a little kosher salt and pepper. Sprinkle remaining rosemary over potatoes.

Par-boiled baby red potatoes on a baking tray, smashed down.

Prepare to Roast: Lay the seared lamb racks on top of the potatoes with the bones curving downwards (fat side up). Spoon the lamb marinade over the lamb racks.

Lamb racks with garlic herb topping, on top of smashed red potatoes on a baking tray.

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. While it rests, return potatoes to oven and roast for 10 more minutes, until crispy.

A plate with roasted baby potatoes and two roasted racks of lamb.

Serve: Cut the lamb in between the bones and transfer to a serving platter with the potatoes and sprinkle with fresh parsley.

Make Ahead and Freezing Instructions:

To Make Ahead: Make the marinade and par boil the potatoes up to 3 days ahead of time.

To Freeze: Wrap leftover meat in plastic wrap and then tinfoil. Store in a freezer safe bag for up to two months. Thaw in the refrigerator completely before heating. Wrap lamb in tinfoil and bake at 325 degrees for about 15 minutes, or just until warm.

Recipe Variations:

  • Grilled Rack of Lamb: Only turn on half of the grill. Grill the rack on high heat for 4 minutes, then flip to the other side for another 4 minutes. Move 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. Watch it close so it doesn’t overcook, and use a thermometer to test if it’s ready.
  • Rack of Lamb Sous Vide: I haven’t tested sous vide yet, but here’s a recipe..

What to Serve with Rack of Lamb:

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Recipe

Three rib-in lamb chops on a plate with roasted rosemary potatoes.
Prep 20 mins
Cook 1 hr
Total 1 hr 20 mins

Ingredients
 
 

  • 2 frenched 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 freshly 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
  • 3 Tablespoons fresh chopped rosemary , divided

Instructions
 

  • Bring lamb to room temperature: 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.
  • Meanwhile, parboil the potatoes. 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*.
  • Make 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.
  • Heat the oven to 425 degrees F 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 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.
  • To 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

Lamb Racks: One rack of lamb (about 1.5 pounds) will feed 2-3 people and is typically served rare or medium rare. Most meat counters sell lamb racks already “frenched” (meaning the meat and fat around the rib bones is trimmed off, so the rib bones are exposed). If not, ask your butcher to do it for you, or here’s a tutorial to do it yourself. 
Baking Sheet: if you have a large enough cast iron, you can put the potatoes on the bottom after you sear the lamb, put the lamb on top and put it in the oven on that pan, instead of transferring to a baking dish. 
To Make Ahead: Make the marinade and par boil the potatoes up to 3 days ahead of time.
To Freeze: Wrap leftover meat in plastic wrap and then tinfoil. Store in a freezer safe bag for up to two months. Thaw in the refrigerator completely before heating. Wrap lamb in tinfoil and bake at 325 degrees for about 15 minutes, or just until warm.
Grilled Rack of Lamb: Only turn on half of the grill. Grill the rack on high heat for 4 minutes, then flip to the other side for another 4 minutes. Move 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. Watch it close so it doesn’t overcook, and use a meat thermometer to test for doneness.

Nutrition

Calories: 848kcalCarbohydrates: 25gProtein: 27gFat: 71gSaturated Fat: 27gPolyunsaturated Fat: 6gMonounsaturated Fat: 34gCholesterol: 126mgSodium: 178mgPotassium: 1025mgFiber: 3gSugar: 2gVitamin A: 156IUVitamin C: 15mgCalcium: 49mgIron: 4mg

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    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!

  2. 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?

    1. 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. .