A beautifully roasted rack of lamb looks stunning on the table with those neatly Frenched bones standing proud, the crust all golden and fragrant, and the meat inside perfectly blushing pink. This dish is one of those showstoppers that feels like it’s taken all day to prepare—when really, it’s surprisingly simple once you get the basics right. I’ve made it on a weeknight just for the two of us, and also served it at special family get-togethers when I wanted to bring out something a bit more celebratory.
The key to a good rack of lamb is in the quality of the meat. You don’t need a huge one; in fact, smaller portions can be roasted just as successfully. But when you have a full rack, it’s quite the centrepiece. It’s tender and juicy when cooked right, with a layer of fat on top that helps keep everything moist and flavourful.
Now, when it comes to seasoning, this is where the magic starts. You don’t need to drown it in fancy marinades or exotic spices. Just stick with the classic combination of salt, pepper, fresh garlic, rosemary, and a good drizzle of olive oil. That’s it. Massage everything into the meat and give it time to rest. I like to marinate mine in the fridge for a good few hours—sometimes even overnight if I’ve planned ahead. The rosemary gives it that earthy, aromatic kick, and the garlic seeps right in to give the lamb a warm, robust flavour.
Once it’s had time to soak up all those beautiful flavours, you simply bring it up to room temperature and get it into a hot oven to roast. The smell that fills the kitchen is just sensational. There’s something about the garlic and rosemary mingling with the roasting lamb fat that gets everyone excited for dinner.
When it’s ready, let it rest for a few minutes—don’t skip this step! It gives the juices time to settle so you don’t lose them all when carving. Then, slice between the bones and serve. Whether it’s two cutlets each for a lighter meal or a few more for hearty appetites, it never fails to satisfy.
I usually serve it with something simple like roasted vegetables or creamy mashed potatoes. Sometimes, a crisp green salad and a dollop of mint sauce on the side is all it needs. It’s elegant, flavourful, and always feels like a treat—yet it’s one of the easiest dishes I’ve learned to make well. The roasted rack of lamb truly proves that with a few good ingredients and a bit of love, you can make something absolutely delicious without any fuss at all.
Roasted Rack of Lamb
Ingredients
- 1 kg lamb rack whole Frenched
- 2 cloves garlic finely chopped
- 1 tbsp fresh rosemary finely chopped or 1 tsp dried
- 2 tbsp olive oil
- salt to taste
- freshly ground black pepper to taste
Instructions
- Place the rack of lamb in a shallow dish. Mix the garlic, rosemary, olive oil, salt, and pepper together and rub the mixture all over the lamb.1 kg lamb rack, 2 cloves garlic, 1 tbsp fresh rosemary, 2 tbsp olive oil, salt, freshly ground black pepper
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Remove the lamb from the fridge about 30–45 minutes before roasting to let it come to room temperature. This ensures even cooking.
- Set your oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
- Place the lamb fat-side up on a roasting tray or ovenproof skillet. Roast for 25–30 minutes for medium-rare, or slightly longer if you prefer it more well done.
- Remove the lamb from the oven, loosely cover with foil, and let it rest for 10 minutes before slicing.
- Slice between the bones into individual cutlets and serve hot with your choice of side dishes.