The Perfect Rack Of Lamb

I have had my problems cooking lamb racks in the past. They turned out either too rare, or overcooked. Then, finally after a lot of trial PicMonkey Collage3and error my last 3 attempts at cooking lamb rack were very successful. I got the result I wanted; perfectly cooked juicy medium-rare rib chops and a nicely seared crust. One of the keys to success was using a cooking thermometer the last few times to keep tabs on the doneness of the meat (I hardly ever use one). My target temperature was 135 degrees Fahrenheit, and using a thermometer helped me achieve the perfect results. Here is my recipe for a perfectly cooked rack of lamb, enjoy!

1 rack of lamb,   (have your butcher “French” them for you if you do not know how to do so)
1/4 cup olive oil, plus 1 Tbs separated
2 tsp fresh rosemary, finely chopped
2 tsp fresh thyme, finely chopped
2 cloves garlic, minced
2-3 mint leaves, finely chopped (optional)
2 tsp fresh lemon juice
salt and freshly cracked black pepper
meat thermometer


Combine the 1/4 cup of oil, fresh herbs, garlic, lemon juice, salt and pepper into a bowl and whisk together until well mixed. Carve any excess fat from the meat, not all of it since the fat will help flavor the meat. Pour the mixture into a plastic storage bag along with the lamb coating the meat, and remove as much air as you can from the bag, then refrigerate for at least 4 hours or overnight.
Pre-heat your oven to 425 degrees F. Remove the lamb from the bag, shaking off any excess, then discard the marinade. Heat the remaining oil over medium-high heat in a cast iron pan or heavy bottomed skillet until it is smoking hot. Quickly sear the lamb on all sides until a nice crust forms, then put the skillet in the oven for 7-10 minutes or until the thermometer reads 135 degrees F at the thickest part of the meat for medium-rare. Remove the lamb from the pan and allow it to rest 5-7 minutes before carving. Bon Appetit!

About Chef Justice Stewart

I am a former construction worker turned chef from NYC that will educate the average cook on how to prepare restaurant quality meals. Please Subscribe to this blog to enjoy some wonderful recipes and tips.

Posted on January 21, 2014, in Lamb and tagged , , , , . Bookmark the permalink. 7 Comments.

  1. Living in Australia lamb cutlets are naturally a ‘given’ choice tho’ these days priced out of most people’s reach. Here they always arrive for sale already frenched [as I found out in some European countries they don’t]. I have not used mint in my marinade: interesting to try. I also like the rack medium-rare [rarely separate it into cutlets] but have put such straight into a 190 C oven for 32-35 minutes [depending on fillet size] and it has always turned out fine. Perhaps more latitude because of the lower oven temperature . . . ?


  2. Great stuff Chef Justice. I love it!


  3. Another home run Chef! Looks delish as usual!


  4. Thanks for sharing this… and those racks look real nice indeed!


  5. Looks delicious. I love cooking rack of lamb.


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