Super Simple Rack of Lamb

Rack of lamb is a meal that always conveys elegance. Many people find this upscale dish a rather daunting thing to conquer. I can assure you that I have made the tasks in this recipe super simple and user friendly! Try it out and impress your guests with minimal effort!

Photo by Chevanon Photography on

When we look at the menus of upscale restaurants one of the most popular dishes to order is the rack of lamb. Beautifully cooked individual lamb ribs are placed on a small colorful pile of vegetables and plated with intricately squeezed sauce. It is a feast for the eyes as well as the mouth.

I remember the first time I ever had rack of lamb. I was in my early twenties and I was out to dinner for Valentine’s Day. My date picked an adorable tiny French restaurant. It was bright with tons of paintings smooshed on the walls and candles everywhere. Each table had a cream colored tablecloth and bud vase with flowers in it. Everyone sat at green wooden chairs. There was happy chatter and a lyrical clinking of glasses every once in a while.

I opened the black leather bound menu and perused the list. I saw that they had rack of on the menu and was intrigued. I had never had any kind of lamb before and wanted to try it. After a little while, the server presented lamb ribs on a bed of root vegetables with a side of mint sauce. I cut into the tender meat and tasted the delicate flavors. It was savory, moist, and a little salty. I thought it was sensational.

One day I wanted to make those beautiful restaurant flavors at home. I looked to cooking shows and admired how they made the process look effortless. After reading a few recipes, I figured out how to streamline the process. The key was to not overcomplicate things. Rack of lamb has beautiful subtle flavors to it. When we over-marinate and overcook the meat, the taste becomes bland and metallic. All it needed was a simple rosemary and mustard marinade and a way to heat it to medium rare. This recipe includes instructions for roasting and grilling, so any way you want to cook it I hope that you please enjoy!

Super Simple Rack of Lamb Recipe

Yields 1 rack of lamb

3-4 servings

Specialty Tools: Carving Knife or sharp chef’s knife and a meat thermometer

Prep Time: 10 minutes

Bake Time: 15-18 minutes

Inactive Time: 1 hour and 5 minutes

Wine Pairing Suggestion: Cabernet Sauvignon or Chianti

Beer Pairing Suggestion: Brown Ale


1 rack of lamb “frenched”, about 3 to 3.5 pounds


1 clove of garlic, minced

1 tablespoon fresh rosemary, minced

3 tablespoons Dijon mustard

1 tablespoon olive oil

2 teaspoons balsamic vinegar

1 1/2 teaspoons Kosher salt

1/4 teaspoon freshly cracked black pepper


Pat the lamb dry.

In a bowl, mix together the marinade ingredients.

Brush the marinade all over the lamb.

Place on a roasting pan or a foil-lined cookie sheet with the ribs curving downwards.

Let the lamb sit at room temperature for an hour.

Preheat oven to 425 F.

Roast for 15 to 18 minutes to be medium rare, or until the internal temperature is 145 F.

Cover the lamb with foil for 5 minutes.

Slice the lamb into individual ribs using a carving knife or a sharp chef’s knife.

Serve warm.

This dish will go well with rosemary bread, roasted or mashed potatoes, carrots, and asparagus or a green salad.

Directions for the Grill or Barbecue

Prep Time: 10 minutes

Grill Time: 10-15 minutes

Inactive Time: 1 hour and 5 minutes

Marinate the rack of lamb as indicated above.

Set up a charcoal or gas grill for indirect cooking.

Preheat the grill to medium heat.

Place lamb on grill rack meat side up. Make sure to keep the rib bones away from direct flames to avoid charring.

Grill for 10 to 15 minutes, turning and basting occasionally.

Remove from the grill when the internal temperature is 145 F.

Cover the lamb with foil for 5 minutes.

Slice the lamb into individual ribs using a carving knife or a sharp chef’s knife.

Serve warm.

This dish will well with other barbecue party side dishes like grilled corn and orzo pasta salad.

This recipe can easily be doubled if you have more guests!

Adjust cook times accordingly to the size of the rack of lamb.


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