Active Time

　　20 minutes

　　Total Time

　　60 minutes

　　The best roast rack of lamb recipe is the one that yields tender, rosy meat and a beautifully browned crust. Done right, it’s a flavor-packed showstopper of a main dish. But with its high price tag, irregular shape, and many rib bones, rack of lamb can be intimidating to trim, cook, and serve. The one critical fail-safe is an instant-read thermometer, which will ensure the oven-roasted meat is cooked exactly to your desired doneness.

　　This recipe calls for frenched lamb racks, which simply means the bones extending out of the meat are trimmed and cleaned of any membrane. If your rack isn’t already frenched, you can do so yourself or simply leave the membrane attached–frenching is for presentation only and will not affect the flavor or quality of the dish. You may also need to trim the fat cap on each rack to a thin layer, which will render during the cooking process. (Your butcher may have already done this—for those trimming their lamb at home, note that it’s most easily done while the meat is cold.)

　　Though breadcrumb coatings are classic, they can be finicky and fall off in clumps. Leaving out the crumbs as we do here lightens the dish, and the juicy chops taste more springy as a result. For the best flavor, sear the meat first to develop a crispy brown crust, then dress the fat side with the garlicky herb topping that’ll infuse the lamb with flavor as it finishes in the oven.

　　All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

　　

What you’ll need

　　Chevron

　　Chevron

　　Victoria 12-Inch Cast-Iron Skillet

　　$25 At Amazon

　　Baking Sheet and Wire Rack Combo

　　$31 At Amazon

　　Acacia Wood Cutting Board

　　$60 $50 At Amazon

　　

Ingredients

8 servings

　　2 (8-rib) frenched racks of lamb (each rack 1½ lb.), trimmed of all but a thin layer of fat

　　2 tsp. kosher salt, divided

　　1¼ tsp. freshly ground black pepper, divided

　　1 tsp. vegetable oil

　　½ head new garlic or 3 large regular garlic cloves, minced

　　¼ cup finely chopped fresh parsley

　　1 Tbsp. finely chopped fresh thyme

　　2 tsp. finely chopped fresh rosemary

　　1½ Tbsp. extra-virgin olive oil

　　

Step 1

Heat 12" heavy skillet over high heat until hot, at least 2 minutes.

　　

Step 2

Pat dry 2 (8-rib) frenched racks of lamb (each rack 1½ lb.), trimmed of all but a thin layer of fat; rub meat all over with 1½ tsp. kosher salt and ¾ tsp. freshly ground black pepper. Add 1 tsp. vegetable oil to hot skillet. Sear racks, in 2 batches if necessary, until brown on all sides (not ends), about 10 minutes per batch. Transfer racks to a small roasting pan or baking sheet.

　　

Step 3

Put oven rack in middle position; preheat oven to 350°F.

　　

Step 4

Stir together ½ head new garlic or 3 large regular garlic cloves, minced, ¼ cup finely chopped fresh parsley, 1 Tbsp. finely chopped fresh thyme, 2 tsp. finely chopped fresh rosemary, 1½ Tbsp. extra-virgin olive oil, and remaining ½ tsp. kosher salt and ½ tsp. freshly ground black pepper. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15–25 minutes, until meat thermometer inserted diagonally into center of lamb registers 125°F (tent loosely with foil after 15 minutes so the frenched bones don’t burn).

　　

Step 5

Let stand, covered, 10 minutes. (Internal temperature will rise to 130°F for medium-rare while lamb stands.) Cut each rack into 4 double lamb chops. 

　　Editor’s note: This roasted rack of lamb recipe was first printed in the July 2006 issue of ‘Gourmet’ as ‘Rack of Lamb With Garlic and Herbs.’ Head this way for more of our favorite New Year’s Eve dinner ideas →