Easy Rack of Lamb

A roasted rack of lamb is the perfect showstopper, especially when it comes to Easter dinner. If working with lamb isn't something you do often, it can seem intimidating. But trust us, it's really simple. Here's how to do it: 

Make a garlic-herb paste. It adds a huge amount of flavor without a ton of work (or time). Pulse olive oil, garlic, and fresh herbs in a food processor (or blender), then let the meat marinate in it for an hour or so. You can also place the lamb in the refrigerator and let marinate overnight. Just set the lamb out at room temperature for an hour before cooking. Room temperature meat cooks more evenly than cold meat. 

Roast it at 450°. After marinating, just throw it in the oven until cooked to your liking (25 minutes for medium rare). To check your meat's temperature, insert a meat thermometer into the thickest part of the meat, without touching the bone. A medium-rare rack of lamb will read somewhere between 125° and 130°.

Let it rest. Like with all other meats, you'll want to let it rest before carving to ensure that all the juices stay locked in. 

Finish it with lemon juice. Lamb is a tad gamier meat than beef or pork, and the flavors here are all super earthy and warm. A squeeze of lemon juice works wonders to brighten everything up. 

What sides pair well with lamb? Really, the sky's the limit. Roasted veggies are always a good choice, especially roasted asparagus. Risotto—say, our mushroom risotto—tastes particularly good alongside lamb, though grain salads, like farro salad, are a healthier alternative. A simple spinach salad + crispy roasted potatoes would also be perfect. 

If you make this recipe, let us know what you think by rating it below. And post a pic of your own beautiful rack of lamb. 😉