Eating more lamb is one of my goals for 2020. Yes, these are the types of goals I set, are you surprised that I’m obsessed with food? As far as flavor goes, lamb is my favorite protein, but it’s what we eat the least of. Let’s change that, starting with this simple and crazy flavorful Rack of Lamb.
Roasted Rack of Lamb is easier to make than you might think.
First thing’s first: If you don’t already have an instant read thermometer, I want you to get one right now. I of course give you approximate cooking times, but they are based on the rack of lamb that I cooked. The rack of lamb that you cook might be similar in weight, but have a different fat content, thickness, or any number of factors that can impact cooking time.
The other very important thing: Make sure your rack of lamb is room temperature before you cook it. This is a good rule for any protein you’re cooking. If you’re concerned about leaving meat out at room temperature- it’s fine up to two hours. If you’re marinating it longer than that, stick it in the fridge.
Temperature chart for lamb:
According to the USDA, the safe temperature for lamb is 145ºF (before any resting time), which will cook it to a medium-well doneness. According to me, that is a waste of lamb. I like mine medium-rare, when we’re talking about chops like these. Here is a chart to help you cook the lamb to doneness you prefer. (note: these temps reflect when to pull the lamb out of the oven, before resting time)
- rare: 115-120ºF
- medium-rare: 120-125ºF
- medium: 130-135ºF
- medium-well: 140-145ºF
- well-done: 150-155ºF
Roasted Rack of Lamb
- Prep Time: 15 minutes
- Cook Time: 20-30 minutes
- Total Time: 35-45 minutes, plus time to marinate / come to room temp
- Yield: 2-3 servings
- Category: lamb
- Method: roast
Lamb is the perfect special occasion supper, but is easier to cook than you might think!
- 1 tablespoon minced rosemary (about 2–3 sprigs)
- 1/2 teaspoon minced thyme leaves (about 3–4 sprigs)
- 2 cloves garlic, minced
- ½ teaspoon sea salt or real salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoons dijon mustard
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 rack of lamb, about 1.5 pounds
- In a small mixing bowl, combine the rosemary, thyme, garlic, salt, black pepper, dijon mustard, balsamic vinegar, and extra virgin olive oil.
- Pat the lamb dry and marinate with the garlic and herb mixture
- Marinate for up to 24 hours, or leave at room temperature for 90 minutes. (see note)
- Preheat the oven to 450ºF.
- Roast the lamb on a rimmed baking sheet for 20-25 minutes, or until an instant read thermometer reads 120-125ºF (for rare) or 130-135ºF (for medium rare). Cover with aluminum foil and allow to rest for 10 minutes before slicing.
If marinating the lamb for more than two hours: Wrap tightly and place in the refrigerator. 90 minutes to two hours before you’re ready to roast, remove the lamb from the fridge and allow it to come to room temperature.
If cooking within two hours: Place the lamb on a baking sheet and leave at room temperature for up to two hours.
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