Rack of lamb is often viewed as one of those inaccessible dishes, saved for fancy dinners out where you pay $$ for a plate of something that’s actually pretty simple to make at home. So simple, in fact, that I often make this on a weeknight for a special date night dinner. All you need are a few ingredients and about 45 minutes of your time!
When it comes to buying rack of lamb, look for one that is thick on one end and doesn’t have too fatty of an exterior. I typically follow the rule of 3-4 bones per person when purchasing my racks. But if you purchase a rack that will produce much thicker medallions on the end of the bone then you can probably do 2-3 bones per person. Again, it all depends on how much you and your family like to eat as well as how many sides you plan on serving.
Speaking of sides, rack of lamb is very much the star when it comes to any meal so you can keep side dishes pretty simple. I typically lean towards my easy rice pilaf and sautéed green beans. I’ve also been know to serve with celery root puree if I’m feeling extra fancy.
A final note to keep in mind is that lamb is served rare to medium rare. If you like your meat more well done you may want to add 5-8 minutes of cooking time to this recipe. Also, keep in mind this recipe is for about a 1.5 lb rack, again served medium rare. So, if your rack is bigger, then increase the cooking time incrementally, about 5 minutes per half pound. Let me know if you have questions in the comments – I hope this helps you tackle making the perfect rack of lamb!
Easy Rack of Lamb
- 1.5 lb rack of lamb brought to room temperature
- 1/3 cup mayo
- 1 tbsp dijon mustard
- 1 tbsp minced garlic
- 1 tbsp rosemary fresh or dried
- 1 tsp salt
- 1 tsp ground pepper
- Preheat oven to 475 degrees F, place foil over a large baking pan with a lip, place a wire cooling rack on top of the covered pan.
- Add all ingredients (except the lamb) into a bowl and mix up until everything is evenly distributed.
- Place rack of lamb on top of the wire rack and spread the mayo mixture evenly over the top of the rack.
- Place rack of lamb in the oven and cook for 10 minutes. After 10 minutes, decrease the oven to 400 degrees F and cook for 15 additional minutes.
- After cooking, take the lamb out of the oven and let it rest uncovered for 12 minutes. This resting time is INCREDIBLY IMPORTANT so please don't skip it. Resting your meat ensure all the wonderful juices don't come spilling out when you cut it.
- Cut and serve!