This lamb recipe is an impressive dinner party showstopper and is even easy enough to make for a weeknight dinner. All this recipe takes are four ingredients & thirty minutes!
What is the Difference Between a Rack of Lamb and Lamb Chops?
A lamb chop is a single portion of lamb that is cut from a larger rib, loin or shoulder. A rack of lamb is a full section of the lamb’s rib, with several rib bones poking out of the meat. A rack of lamb usually makes around seven or eight lamb chops.
How Do You Cut a Rack of Lamb?
Because of the shape of a rack of lamb, cutting the meat so that you serve equal portions can be tricky. Look closely at your rack of lamb. Try to see where the bones lie and how much meat is attached to each one. Use the bones as your guide for where you should cut.
Lay the lamb down and align your knife to the bone (either to the left or right depending on where the meat lies). Cut down in a curved shape following the shape of the bone. The goal is to get even portions of lamb on each bone. It may take some practice!
What is Frenching a Rack of Lamb?
Frenching a rack of lamb means to pull away the meat and fat between the rib bones so that they are exposed. Some lamb will come already Frenched when you buy it, but you can also do it yourself at home with a sharp knife.
What is the Best Way to Cook Rack of Lamb?
I think the best way to cook lamb is to roast it in the oven, as I do for this recipe. You can also pan cook it or make it sous-vide, but I find the most reliable and easy method is to oven roast.
What is the Best Temperature for Lamb?
It is important to cook your lamb so that it has reached a high enough internal temperature to be safe to eat. The internal lamb temperature should read 145 °F (medium-rare), 160 °F (medium), or 170 °F (well done). A meat thermometer is a must-have tool to make sure your meat temperatures are correct and safe.
For How Long Should you Cook Lamb?
As with all meat, it depends on the size of the meat and the cooking temperature. In this case, for a smaller cut of lamb, the cooking time is twenty-five to thirty-five minutes.
The best way to make sure it is ready is with an instant-read meat thermometer.
What Are the Best Herbs for Lamb?
Some herbs are traditional favorites with lamb, most notably rosemary and mint. A classic English dish is lamb with mint sauce, which is a combination that’s been around for decades. Other herbs like oregano, garlic, and thyme also pair beautifully with lamb.
Do You Leave the Fat on a Rack of Lamb?
It’s usually best to trim the most of the fat off your rack of lamb. The fat is usually in a thick layer that takes a long time to render down. You also run the risk of burning it or the fat catching fire under the broiler if you are using the broiler to cook the lamb. Some recipes do require a little bit of fat to be left behind on the meat to replace the need for cooking oil.
Is Lamb Healthier than Beef?
Lamb only ranks slightly higher than beef on the healthy scale. It is actually more fatty than beef but is higher in healthy fatty acids like Omega-3.
Also, a plant-centered diet is said to be healthier. Use one rack of lamb for a plant-centered meal, and two racks of lamb for a more meat-centered meal.
What Should I Serve with Rack of Lamb?
Try some of these favorites to pair with this rack of lamb:
- Umami Green Beans
- Roasted Broccolini with Romesco
- Herb Salad with Pomegranate Miso Dressing
- 15-Minute Fried Rice with Peas
- Easy Roasted Asparagus
- Simple Sauteed Cabbage
How to Make Sesame Thyme Rack of Lamb
Begin by trimming the fat on the rack of lamb, leaving a small portion so there is about an eighth of an inch of fat left. We want to keep a little bit of fat on the meat because we aren’t using any cooking oil in this recipe.
Next, mix the toasted sesame seeds, garlic salt, and thyme together in a small bowl to make the rub for the lamb.
Liberally season your lamb by rubbing your herb mixture all over the racks of lamb.
Place the lamb racks fat side up on a baking sheet. Roast them in the oven for fifteen minutes. Rotate the pan, and then roast another ten minutes. Take the rack out of the oven when the meat’s internal temperature is 137°F and let it come to 145°F as the lamb rests. You can check it with an instant-read meat thermometer. This will make it the perfect medium-rare lamb.
More lamb favorites
If you love this recipe, you’ll also love these other lamb favorites:
- Sumac Roasted Lamb
- Garlic & Herb Roasted Lamb
- Pomegranate Molasses Lamb
- Lamb Stuffed Piquillo Peppers
- Curry Lamb Burger Gyros
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Sesame Thyme Rack of Lamb
- Baking sheet or pan.
- 1.5 lbs. rack of lamb
- 1.5 tbsp toasted sesame seeds
- 1 tbsp garlic salt
- 1 tbsp thyme dried
- Preheat to 450°F.
- Trim the fat on the lamb so there is only ~1/8″ of fat. We want to keep some fat because we aren’t using any oil.
- Mix the sesame seeds, garlic salt, and thyme in a small bowl.
- Liberally season the lamb on all sides with the seasoning.
- Lay the racks fat side up on a baking sheet. Bake 15 minutes, rotate the pan, and bake another 10 minutes*.