Step-by-Step Instructions
- 1Remove lamb from refrigerator 30 minutes before
- 2Preheat oven to 425°F / 220°C
- 3Season rack all over with salt and pepper
- 4Heat oven-safe skillet over high heat
- 5Sear rack fat-side down 2-3 minutes
- 6Sear meat side 2-3 minutes
- 7Transfer to oven
- 8Roast 12-15 minutes for medium-rare
- 9Check internal temperature reaches 135-160°F / 55-70°C (medium rare to well done)
- 10Rest 10 minutes before carving
Expert Tips for Roasting
- Ask butcher to french the bones
- Cover bone tips with foil to prevent burning
- Carve between bones for individual chops
- Serve 2-4 chops per person
Rack of Lamb Temperature Guide
| Doneness | Temperature | Description |
|---|---|---|
| Medium Rare | 135°F / 55°C | Warm red center, tender and flavorful |
| Medium | 145°F / 65°C | Pink center, slightly firmer texture |
| Well Done | 160°F / 70°C | Brown throughout, firm texture |
Rack of Lamb Safety Guidelines
Important food safety practices when handling and cooking rack of lamb.
Cook to proper internal temperature
Use food thermometer
Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your rack of lamb is safely cooked and delicious.
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