Name: Herb-Crusted Rack of Lamb
Cook time: 20 minutes
Total time: 60 minutes
Yield: 8 servings
Ingredients: 2 (8-rib) frenched racks of lamb (each rack 1½ lb.), trimmed of all but a thin layer of fat; 2 tsp. kosher salt, divided; 1¼ tsp. freshly ground black pepper, divided; 1 tsp. vegetable oil; ½ head new garlic or 3 large regular garlic cloves, minced; ¼ cup finely chopped fresh parsley; 1 Tbsp. finely chopped fresh thyme; 2 tsp. finely chopped fresh rosemary; 1½ Tbsp. extra-virgin olive oil

Two herbcrusted racks of lamb on a serving platter each cut into four double chops to reveal the rosyhued rare interior.

Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews

Active Time
20 minutes
Total Time
60 minutes

The best roast rack of lamb recipe is the one that yields tender, rosy meat and a beautifully browned crust. Done right, it’s a flavor-packed showstopper of a main dish. But with its high price tag, irregular shape, and many rib bones, rack of lamb can be intimidating to trim, cook, and serve. The one critical fail-safe is an instant-read thermometer, which will ensure the oven-roasted meat is cooked exactly to your desired doneness.

This recipe calls for frenched lamb racks, which simply means the bones extending out of the meat are trimmed and cleaned of any membrane. If your rack isn’t already frenched, you can do so yourself or simply leave the membrane attached–frenching is for presentation only and will not affect the flavor or quality of the dish. You may also need to trim the fat cap on each rack to a thin layer, which will render during the cooking process. (Your butcher may have already done this—for those trimming their lamb at home, note that it’s most easily done while the meat is cold.)

Though breadcrumb coatings are classic, they can be finicky and fall off in clumps. Leaving out the crumbs as we do here lightens the dish, and the juicy chops taste more springy as a result. For the best flavor, sear the meat first to develop a crispy brown crust, then dress the fat side with the garlicky herb topping that’ll infuse the lamb with flavor as it finishes in the oven.

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What you’ll need

Victoria 12-Inch Cast-Iron Skillet
$25 At Amazon
Baking Sheet and Wire Rack Combo
$31 At Amazon
Acacia Wood Cutting Board
$60 $50 At Amazon

Ingredients

8 servings

2 (8-rib) frenched racks of lamb (each rack 1½ lb.), trimmed of all but a thin layer of fat

2 tsp. kosher salt, divided

1¼ tsp. freshly ground black pepper, divided

1 tsp. vegetable oil

½ head new garlic or 3 large regular garlic cloves, minced

¼ cup finely chopped fresh parsley

1 Tbsp. finely chopped fresh thyme

2 tsp. finely chopped fresh rosemary

1½ Tbsp. extra-virgin olive oil

Preparation

Step 1
Heat 12" heavy skillet over high heat until hot, at least 2 minutes.
Step 2
Pat dry 2 (8-rib) frenched racks of lamb (each rack 1½ lb.), trimmed of all but a thin layer of fat; rub meat all over with 1½ tsp. kosher salt and ¾ tsp. freshly ground black pepper. Add 1 tsp. vegetable oil to hot skillet. Sear racks, in 2 batches if necessary, until brown on all sides (not ends), about 10 minutes per batch. Transfer racks to a small roasting pan or baking sheet.
Step 3
Put oven rack in middle position; preheat oven to 350°F.
Step 4
Stir together ½ head new garlic or 3 large regular garlic cloves, minced, ¼ cup finely chopped fresh parsley, 1 Tbsp. finely chopped fresh thyme, 2 tsp. finely chopped fresh rosemary, 1½ Tbsp. extra-virgin olive oil, and remaining ½ tsp. kosher salt and ½ tsp. freshly ground black pepper. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15–25 minutes, until meat thermometer inserted diagonally into center of lamb registers 125°F (tent loosely with foil after 15 minutes so the frenched bones don’t burn).
Step 5
Let stand, covered, 10 minutes. (Internal temperature will rise to 130°F for medium-rare while lamb stands.) Cut each rack into 4 double lamb chops.

Editor’s note: This roasted rack of lamb recipe was first printed in the July 2006 issue of ‘Gourmet’ as ‘Rack of Lamb With Garlic and Herbs.’ Head this way for more of our favorite New Year’s Eve dinner ideas →

Leave a Review

Reviews (177)

This is almost identical to Gourmet's Rack of Lamb Persille from March 1976. It's been my recipe for all these years!
- Anonymous
- Toronto, ON
- 12/16/2023
I would like to print this How do I do that
- Anonymous
- 12/15/2023
Excellent recipe and outcome.
- Chicago Knitter
- Chicago IL
- 3/18/2023
Does anyone have the nutritional value for this recipe? I had made this recipe in 2017 and had printed the nutritional information. I was SHOCKED the calorie count was 1509 (fat 139g, sodium 805mg). Could the calorie count be accurate? Does anyone know? Not sure what happened to the nutritional information for this recipe...thank you.
- peachyjo
- San Diego, CA
- 12/25/2022
Easy recipe. Family Favorite
- AnnMarie
- New York City
- 10/4/2022
EXCELLENT! My family loved these. I think the cooking time was longer, but I used a Yummly thermometer...and was guided perfectly by that. I didn't use the foil. Paired with zucchini pancakes and sautéed garlicky spinach.
- Doc Tracy
- Sarasota and Rochester
- 1/24/2022
Wonderful recipe! I don't think you need the foil. Total roasting time in in the order of 40 min.
- Bob S
- Boston, MA
- 1/1/2022
Rare is 110 dummy!
- Brian
- Wyoming
- 12/24/2021
This was good, but every recipe I looked at, including this one, way underestimated the roasting time, which was really the main thing I wanted to know in order to coordinate with my other dishes. I added time so many times I'm not sure how long it actually took to get to rare (which is a higher temp than 130, by the way), but 45 - 50 minutes would be a better guess.
- Ruby
- 48103
- 11/26/2021
Delicious and fantastically simple! This recipe takes all the worries out of making rack of lamb. I didn't puree the coating to get it to stick, as some suggested - but I chopped it finer than my instincts told me, then chopped it a bit more. Husband and (grown) kids just loved it.
- susan1228
- DC
- 4/4/2021
Wow is right! I unfortunately was out of Rosemary, so had to use some basil. But...I added some fig balsamic vinegar to the rub which added a scrumptious element. My husband with COVID ate more tonight than he has since he was sick. We have already decided it will be our next company meal. I also drizzled the pan juices from browning the meat over the bones so they crisped up nicely. What a find! And easy!
- clercc
- New Orleans
- 12/20/2020
My first go-to lamb recipe
- lurbiz
- 11/4/2020
I don't Lamb but my wife loves it. When we go to a nice place to eat she orders Lamb Chops and I order a steak. I always taste her chops and they are ok. They had rack of lamb on sale before Easter and being cheap I bought. Then made to this recipe. It was outstanding. Just made again last night. Super outstanding. For all of you that are like me and do not like lamb, give this a try.
- captrichzoy952
- Florida
- 4/27/2020
Amazingly easy and FAN-TAS-TIC!!!
- souricette
- Montréal, Québec, Canada
- 2/15/2020
Fantastic!! Easy, flavorful and hard to screw-up. ;) Super yum.
- JRGordon25
- Las Vegas, NV
- 6/7/2019