Rack of Lamb — Herb-Crusted, Medium-Rare Perfection (House Method)
Rack of Lamb — Herb-Crusted, Medium-Rare Perfection (House Method)
One of my all-time favorites. Lamb is part of my Norwegian roots — my relatives have raised lamb on our family farm since the 1300s — and grass-fed lamb, simply cooked, is sublime. This is the easiest, most reliable way to get a crisp fat cap and a rosy center.
Jump to: Ingredients · Method · Temps & Timing · Serve It With · Nutrition · Mediterranean Notes
Ingredients
- Rack of lamb: 1 rack (8 ribs), 1.5–2 lb, grass-fed if possible
- Kosher salt & pepper (see brand note below)
- Olive oil: 1 Tbsp
- Dijon mustard: 2 tsp
- Rosemary: 2 tsp minced (or 1 tsp dried)
- Thyme: 1 tsp leaves
- Garlic: 2 cloves, finely grated
- Optional crust: 1/4 cup whole-wheat panko (or almond meal for gluten-free) mixed with 1 tsp olive oil
Salt note: Diamond Crystal is flakier (use more); Morton is denser/saltier (use about 2/3 as much).
Method — Classic High-Heat Roast
- Dry-brine (best): Salt all sides and chill uncovered 8–24 hours. If short on time, salt at least 20–30 minutes ahead.
- Preheat to 450°F / 232°C. Place a small sheet pan with a rack inside to preheat.
- Mix paste: Olive oil + Dijon + herbs + garlic.
- Sear (optional but great): In a hot skillet, fat-side down 1–2 min to start rendering.
- Roast: Move to hot rack, fat-side up. Brush with paste; add crumbs if using. Roast ~15–22 min until the center is 120–125°F (rare) or 130–135°F (medium-rare).
- Rest & carve: Rest 8–10 min. Slice between bones into chops. Finish with a squeeze of lemon and fresh herbs.
Alternate — Reverse-Sear (Extra Even)
- Roast at 275°F / 135°C until the center hits 120–125°F (30–45 min). Rest 10 min.
- Sear fat-side down in a hot skillet 60–90 seconds to crisp the cap. Slice & serve.
Temps & Timing
| Doneness | Pull Temp (°F/°C) | Finish Temp after Rest | Visual | Notes |
|---|---|---|---|---|
| Rare | 120–125°F / 49–52°C | ~125–130°F | Deep pink/red | Very tender; for lamb lovers |
| Medium-rare | 130–135°F / 54–57°C | ~135–140°F | Rosy pink | Sweet spot for flavor & texture |
| Medium | 140°F / 60°C | ~145°F | Blush center | Juice loss begins to increase |
Grass-fed racks can cook a touch faster. Start checking temps 3–4 minutes early.
Serve It With
- Roasted Vegetables (sheet-pan)
- Chimichurri / Green Sauce or mint-yogurt
- Whole grains: farro, bulgur, or lemony brown rice
- Simple salad: Horiatiki (Greek village) or arugula + lemon
Make-Ahead & Leftovers
- Season (salt) the day before for best flavor.
- Leftovers: chill quickly; slice into chops and rewarm gently (275°F / 135°C) or serve room temp over salads.
Nutrition (estimates)
Per serving (2 chops ≈ 4 oz cooked, with olive oil & herb paste; no crumbs). Brands and trimming vary.
| Calories | Protein | Carbs | Fat | Saturated | Sodium* |
|---|---|---|---|---|---|
| ~410 | ~24 g | ~1–3 g | ~34 g | ~15 g | varies |
*From added salt; adjust to taste and health needs.
Mediterranean Diet Notes
- Red meat isn’t a Med-Diet “point,” so keep portions moderate (2–3 chops) and build the plate with vegetables, whole grains, and olive oil.
- Choosing grass-fed aligns with your sourcing values and often yields a cleaner, slightly leaner flavor.
Why This Is a House Classic
It’s personal: lamb connects me to family and to food that’s simple, honest, and celebratory. Our relatives in Norway have raised lamb on the family farm since the 1300s. With this method you don’t need restaurant tricks — just good lamb, salt, herbs, a hot oven, and a thermometer. The result is one of the best (and easiest) racks of lamb you’ll ever serve.