Rosemary roast lamb

Want to master cooking lamb? Try our lamb rack recipe

Cooking a lamb rack doesn’t have to be daunting! Roasted lamb rack is one of the easiest dishes to cook, and this recipe proves it. There’s no marinating needed – you simply rub on fresh herbs, oil, salt and pepper and let the oven do the rest. While you can save it for a Sunday roast or Easter lunch, it’s perfect for dinner any night of the week. With tasty trimmings, such as gravy, steamed vegetables and garlic bread, it’s a hearty meal that will satisfy the whole family. Follow our guide for how to cook a rack of lamb like a pro.

What seasonings go well with a rack of lamb?

Making a rack of lamb into a standout dish doesn’t necessarily require many ingredients. Fresh herbs add aroma and pops of green – thyme introduces a bright flavour, rosemary adds woody and smoky notes, and the garlic ties them together and balances out the earthiness with a hit of flavour. Rub these herbs generously all over the lamb rack before roasting it in the oven. If you can’t get fresh herbs, dried versions work well, too.

If you’re keen to try other herbs, go for oregano or mint, or use cumin seeds, which will toast in the rendered fat as it roasts. Elevate your lamb with a spice rub that celebrates Moroccan-style flavours, and for a Chinese-style spicy lamb make a rub out of cumin, coriander seeds, chilli flakes, salt, pepper, Sichuan peppercorn, minced garlic, minced ginger, sugar and lemon juice.

The last thing to do to prepare your lamb before roasting it is to wrap the exposed bones with aluminium foil so they don’t end up charred. 

The essential tools you’ll need to make a rack of lamb recipe

Invest in a meat thermometer to nail that cooking time – an instant-read one is ideal, so try to get one if you can.

A heavy stainless-steel or aluminium roasting pan allows heat to be distributed evenly to achieve a perfectly roasted lamb – if it’s a deep-sided roasting pan, that’s ideal, as all the roasting juices keep the meat nice and moist and make for flavourful gravy.

Now for the ‘nice to have’ equipment. A carving knife can make carving the lamb easier, but you can most definitely use a long chef’s knife. The most important thing is that the knife you choose is sharp! If you’re looking to buy a new chopping board, look for one that is heavy and has a juice groove around the edge so that the lamb doesn’t slide as you’re carving it and the juices are contained in the grooves (less clean-up!).

Achieving the ideal doneness: how to cook lamb rack

When cooking a rack of lamb, check that the meat has reached an internal temperature that’s safe to eat while also not being too dry and overcooked. 

If you have a meat thermometer, all you need to do is insert it into the thickest portion of the lamb, avoiding any bone. Do this while it is still in the oven so you get an accurate reading.

• Rare: 49°C

• Medium-rare: 49-51°C

• Medium: 54-57°C

• Medium-well: 60-62°C

• Well done: 65-68°C

After removing the lamb from the oven, you will need to rest it for 10 minutes to ensure the juices are redistributed through the meat, making for a tender result.

If you don’t have a thermometer, press on the thickest section of the rack with a pair of tongs toward the end of the lamb rack cooking time and use the following guide to check the doneness:

• Rare: extremely soft, should feel like the fleshy base of your thumb when you touch your thumb and index finger together. 

• Medium rare: soft, should feel like the base of your thumb when you touch your thumb and middle finger together. 

• Medium: springy/bouncy, should feel like the base of your thumb when you touch your thumb and ring finger together. 

• Well done: firm, should feel like the base of your thumb when you touch your thumb and pinky finger together.

How do you carve a leg of lamb? 

Here’s how to get the most out of your roast. First, note that the rib bones curve instead of running in straight lines, and you’ll want to almost slide your knife along the bones and follow their arch as you carve the lamb. Next, choose which side of the rib bone you want to run your knife alongside, based on the amount of meat that will stay attached to each rib bone after you carve it. You want each cutlet to be as equal in meat as possible. 

What side dishes go with a roast rack of lamb?

You can sprinkle each cutlet with fresh thyme leaves and a spritz of lemon. As for sides, you can serve up sauces and condiments, such as harissa, salsa verde, tzatziki or tahini yoghurt (yoghurt, garlic, lemon, tahini, salt and pepper). 

Roast lamb is perfect with steamed, roasted or grilled vegetables. Garlic bread is also great with lamb cutlets, as are any of the following: pita bread, mashed potatoes, roasted sweet potatoes, orzo salad, couscous salad or burghul salad. There are many salad recipe ideas for inspiration.