Rack of Lamb

Rack of Lamb

Effortlessly impressive to serve on special occasions, yet simple to prepare for everyday meal, you’ll never go wrong with a roasted rack of lamb.  Lamb is a more forgiving meat than beef: You can cook it to a higher temperature and still get delicious results.

“Frenched” is a fancy, culinary way of saying that the roasts are trimmed to expose the ends of their long, luscious bones.  When you “french” a bone, you’re mostly nipping and scraping away gristle and fat that most folks wouldn’t want to eat, so not much love lost there.  It’s a strictly aesthetic move that gives a rack of lamb its signature, fit-for-royalty look.   But those bones roast up to a toasty brown in the oven, which makes them great to save for soup or stock later on. 


  • 2 lamb racks, frenched
  • 1/2 c. extra virgin olive oil
  • 4 cloves garlic
  • 2 sprigs rosemary
  • 1 large onion, finely diced
  • 6 sprigs thyme
  • Fresh ground pepper


  • Mix together olive oil, chopped garlic, chopped rosemary and thyme in a large bowl. Add to the lamb and coat well. Grind some fresh pepper over racks. Wrap in cling film and marinate the racks over night.
  • The next day, remove the lamb from the marinade and scrape off as many herbs as possible. Preheat oven to 350°C.
  • Heat a large frying pan over medium high heat. Add 2 tbsp. olive oil. Season racks with salt and sear fat side down until golden.
  • Roast in oven for 20 to 30 minutes. Let rack rest under foil for 5 minutes before cutting and enjoy!