Roasted Lamb Rack

Extremely delicious and much easier to make than you'd expect. 


  • 1 rack of lamb (It will have eight bones sticking out of one side.) (Local grocery stores don't always have them, and if they do they can be more expensive. You can usually find them for a good price at Costco. They are vacuum sealed and I usually keep a few in the freezer.)
  • 1/2 cup olive oil - just guesstimate
  • Dried or fresh rosemary and thyme. Add mint if you have it! 
  • A few teaspoons of lemon juice.
  • Ground salt
  • Ground Pepper
  • Heaping tablespoon minced garlic


  1. Remove lamb from packaging, and transfer for a gallon ziplock bag. Don't rinse it.
  2. Add oil to bag
  3. Add salt, pepper, garlic, lemon juice, and herbs to both sides of the rack of lamb in the bag.
  4. Massage lamb through the bag and then rest for 1-5 hours in the fridge to marinate.
  5. Before you're ready to cook, bring lamb to room temp in bag on counter. 
  6. Transfer lamb to pan with foil or cast iron pan, placed with fat side up. Fold foil over exposed bones to avoid charring.
  7. Move rack to middle of oven.
  8. Roast at 450 F for 10 minutes, then reduce heat to 350 F and roast for another 10-15 minutes, depending on size of rack, the quirks of your oven, and desired doneness. Temp with meat thermometer as you go, and monitor closely. At 125 F it will be rare, and at 135 F it will be medium rare.
  9. A few degrees before it reaches desired temp, turn on broiler for a few minutes to brown the top. Watch carefully so you don't burn it.
  10. Remove from oven and rest on cutting board covered in foil for a few minutes.
  11. Cut lolipops apart and serve.