Recipe

Zesty Rack of Lamb Recipe

A cozy, citrus and herb crusted rack of lamb with crisp edges, juicy slices, and a quick pan sauce that tastes like you tried way harder than you did.

By Matt Campbell

•

4.8

A roasted rack of lamb sliced into chops on a wooden cutting board with lemon halves and fresh herbs

Jump to Recipe

If you have ever wanted to make a restaurant-style rack of lamb at home without turning your kitchen into a stress festival, this is your moment. This zesty rack of lamb hits that sweet spot: bright from lemon, cozy from garlic and herbs, and deeply savory thanks to a quick sear that builds a crust you can actually hear when you slice it.

We are keeping ingredients accessible and the steps clear. The vibe is: season with confidence, use a thermometer, and taste and adjust the paste and sauce as you go. No panic required.

A cast iron skillet searing a rack of lamb with rosemary and garlic in the pan

Why It Works

Crisp, browned exterior: A fast sear kickstarts flavor and gives you that steakhouse crust.
Juicy, tender center: Oven roasting finishes gently so the lamb stays pink and succulent.
Zesty, cozy flavor: Lemon zest and Dijon brighten everything, while garlic and rosemary keep it comfort-food grounded.
Low-drama pan sauce: A quick deglaze turns those browned bits into a glossy sauce in minutes.

Pairs Well With

Creamy Garlic Mashed Potatoes
Lemon Roasted Asparagus
Crusty No-Knead Bread
Arugula Salad with Lemon Vinaigrette

Storage Tips

Refrigerate: Cool lamb within 2 hours, then store in an airtight container for up to 3 days.

Best reheating move: For slices, warm gently in a 300°F oven until just heated through, about 8 to 12 minutes. If you microwave, use low power and short bursts to avoid turning it tough.

Pan sauce: Store separately for up to 3 days. Rewarm on the stove with a splash of broth or water to loosen.

Freeze: You can freeze cooked lamb for up to 2 months, but the texture is best fresh. Thaw overnight in the fridge before reheating.

Sliced leftover lamb in a glass container with a small jar of pan sauce beside it

Common Questions

What internal temperature should rack of lamb be?

For most people, the sweet spot is medium-rare to medium. Temperatures can vary a little depending on the chart you follow, so here is a clear guide (pull temp is when you remove it from the oven, final temp is after resting):

Rare: pull at 120°F to 125°F, final 125°F to 130°F
Medium-rare: pull at 125°F to 130°F, final 130°F to 135°F
Medium: pull at 135°F to 140°F, final 140°F to 145°F

Carryover cooking is real, especially with a hot sear. Resting will raise the temperature a few degrees.

Food safety note: If you prefer USDA-style guidance for whole cuts, aim for 145°F with a 3 minute rest. It will be more medium to medium-well in texture.

Do I need to marinate it?

No. This recipe uses a quick Dijon, lemon, and herb paste that acts like a fast flavor boost. If you want to prep ahead, you can apply the paste and refrigerate the rack uncovered for up to 12 hours.

What does “frenched” mean and do I need it?

Frenched means the rib bones are cleaned for a neat presentation. Many racks are sold already frenched. If yours is not, you can still cook it as-is. It will taste the same.

Can I use dried herbs?

Yes. Use about 1 teaspoon dried for every 1 tablespoon fresh. Rosemary and thyme both work well dried.

How do I keep the crust from burning?

Keep the rack on the middle rack and avoid letting the paste get too thick in spots. If you use panko, know it can brown faster at 425°F. Press it on firmly and tent with foil earlier if it is getting too dark. If your oven runs hot, you can also roast at 400°F and add a few extra minutes.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Oven-safe skillet (cast iron is ideal) or a heavy sauté pan plus a baking sheet
Instant-read thermometer
Tongs
Microplane or fine grater (for lemon zest and garlic)
Cutting board and sharp knife

The first time I cooked rack of lamb at home, I treated it like a high-stakes exam. I overthought everything, babysat the oven, and still forgot to zest the lemon until the last second. But when I finally sliced into it and saw that rosy center, I realized something: this dish is secretly forgiving if you respect two things. High heat for the crust and a thermometer for the finish. Now it is one of my favorite cozy flex meals, especially when I want dinner to feel like a little celebration without making it a whole production.

Zesty Rack of Lamb Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 45 minutes

Servings 4

Ingredients

1 rack of lamb (8 ribs), about 1.5 to 2 pounds, frenched if possible
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons Dijon mustard
Zest of 1 lemon
2 tablespoons fresh lemon juice, divided
3 cloves garlic, finely grated or minced
2 tablespoons chopped fresh rosemary (or 2 teaspoons dried)
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup panko breadcrumbs (optional for a thicker crust)
1/2 cup dry white wine or low-sodium chicken broth (for pan sauce)
1 tablespoon cold butter (for finishing sauce)

Optional garnish: extra lemon wedges, flaky salt, chopped parsley.

Instructions

Prep and take the chill off. Pat the rack of lamb dry. Let it sit at room temperature for 20 to 30 minutes while you prep everything. This helps it cook a bit more evenly, but do not overthink it.
Heat the oven. Preheat to 425°F. (If you are using panko and are nervous about browning, you can roast at 400°F and add a few minutes.)
Optional: tidy the fat cap. If there is a thick fat cap, trim any extra so it is not bulky. You can also lightly score the fat in a shallow crosshatch (do not cut into the meat). This helps rendering and makes searing easier.
Make the zesty herb paste. In a small bowl, mix Dijon, lemon zest, 1 tablespoon lemon juice, garlic, rosemary, thyme, and red pepper flakes. If you want a thicker crust, stir in the panko.
Season the lamb. Season the rack all over with salt and pepper.
Sear for crisp edges. Heat an oven-safe skillet over medium-high. Add olive oil. Sear the rack fat-side down until browned, 2 to 3 minutes. Then sear the meaty side for 1 to 2 minutes. If it will stand safely, give one of the short sides a quick 30 to 60 second sear too for extra color.
Coat. Remove the skillet from heat. Brush or spoon the herb paste over the meaty side of the rack, pressing lightly so it adheres.
Roast. Transfer the skillet to the oven. Roast until the thickest part reads your desired pull temperature, about 12 to 18 minutes depending on thickness and starting temperature. For the most accurate read, probe the thermometer into the center of the eye meat, avoiding bone and thick fat.
Rest. Move the lamb to a cutting board and rest for 10 minutes. Do not skip this. Resting keeps the slices juicy and finishes the doneness with carryover heat.
Quick pan sauce. Carefully pour off all but 1 to 2 teaspoons of fat from the skillet (leave the browned bits). Place the skillet back on the stove over medium heat. Add wine or broth and scrape up the browned bits. Simmer 2 to 3 minutes until slightly reduced. Stir in the remaining 1 tablespoon lemon juice and whisk in cold butter. Taste and adjust salt.
Slice and serve. Cut between the bones into chops. Spoon pan sauce over top, finish with flaky salt if you are feeling fancy, and serve immediately.

Matt’s tiny trick: If the crust looks perfect but the lamb needs another minute or two, loosely tent the top with foil in the oven to protect the herbs, garlic, and crumbs from getting too dark.

No oven-safe skillet? No problem. Sear in a regular skillet, then transfer the rack to a sheet pan (or small roasting pan) to roast. For the sauce, deglaze the searing skillet as written.

Nutrition information is estimated.

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