I’ve never made rack of lamb at home before because it always seemed overly intimidating. And ‘cause I’m lazy.

But when I was at Trader Joe’s this afternoon, the little itty packs of frenched lamb racks looked pretty harmless…and tasty. So on a whim, I bought some. Turns out rack of lamb is easy to make and take no time at all. Plus, if you have a kick-ass meat thermometer, there’s no way you can mess this up.

Time to make Quick and Simple Roasted Rack of Lamb

Serves 2

Ingredients:

  • 1 rack of lamb (~1 pound)
  • 1 tablespoon of Dukka seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons coconut oil or ghee

Equipment:

  • All of my recommended kitchen tools are listed here.

Method:

Basically, I followed the directions in my Cook’s Illustrated The Best Meat Recipes book for roasting a rack of lamb. Those kitchen nerds haven’t let me down yet!

I preheated my oven to 425 F and placed a foil-lined baking sheet on a rack in the lower middle of my oven.

After seasoning the lamb very generously with salt and pepper, I sprinkled on the Dukka seasoning.

Seasoned rack of lamb sitting on a counter.

Per my chef sister, you should always try to salt your meats ahead of time (up to 24 hours), but I salted them only 10 minutes prior to searing. Still, the chops tasted great.

I heated 2 tablespoons of coconut oil over high heat in my large cast iron skillet, and when it began smoking, I added the rack of lamb, meat side down. I let the meat sizzle for 4 minutes until a nice crust formed. Then, I flipped the rack over and cooked it for 2 more minutes on the other side.

A rack of lamb being seared on a cast iron skillet.

Next, the rack went into the oven on the preheated baking sheet.

A rack of lamb being put into the oven on a foil lined baking sheet.

In case you’re wondering, inside those two other foil packets were Portobello mushrooms that I planned to serve as a side dish.

I roasted the lamb for roughly 12-15 minutes, If you want it cooked medium rare, wait ’til the temperature of the meat reaches 125 degrees; for medium, wait for it to hit 130 degrees. Mine ended up closer to 133 degrees because I kind of forgot to check on my lamb.

After I removed the rack from the oven…

A cooked rack of lamb on a foil-lined baking sheet.

I loosely tented it with foil and let it rest for 10 minutes.

Then, I sliced the rack into four pieces (2 ribs per slice) and served it up.

A rack of lamb cut into 4 pieces.

Who knew roasted rack of lamb could go from fridge to table in just 30 minutes?

A plated Whole30 roasted rack of lamb on a plate with mashed cauliflower potatoes.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Quick and Simple Roasted Rack of Lamb

5 from 2 votes
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings 2
I was always intimidated by racks of lamb. Turns out rack of lamb is easy to make and take no time at all!

Ingredients  

Want to Save this Recipe?
Enter your email below and we'll send the recipe straight to your inbox!

Instructions 

  • Preheat the oven to 425°F and placed a foil-lined baking sheet on a rack in the lower middle of the oven.
  • After seasoning the lamb very generously with salt and pepper, sprinkle on the Dukka seasoning.
  • Heat 2 tablespoons of coconut oil over high heat in your large cast iron skillet, when it begins smoking, add the rack of lamb meat side down. Let the meat sizzle for 4 minutes until a nice crust forms. Then, flip the rack over and cook it for 2 more minutes on the other side.
  • Next place the rack on the warmed foil-lined baking sheet and stick it in the oven. Roast the lamb for roughly 12-15 minutes, If you want it cooked medium rare, wait ’til the temperature of the meat reaches 125°; for medium, wait for it to hit 130°.
  • When you take your lamb out of the oven, let it rest fo 10 minutes. Then, slice up the rack into 4 pieces (2 ribs per slice) and serve it up!

Nutrition

Calories: 756kcal | Carbohydrates: 5g | Protein: 25g | Fat: 71g | Fiber: 3g | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

Other Recipes You May Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




1 Comment

  1. 5 stars
    Prior to finding this recipe I felt intimidated with cooking lamb and so I never did! Who knew it was so easy and quick and the result is so delicious! Thank you for this recipe!