Recipes with Dainess Chef’s School: Lamb rack

Lamb rack is not just succulent, but also a beauty to serve for all occasions, especially when you want to make a statement with a dish.

Lamb rack is not just succulent, but also a beauty to serve for all occasions, especially when you want to make a statement with a dish. It is always a pleasure to make lamb rack, from preparing the seasoning through to cooking and serving.

Once Lamb rack cooks tender, juicy, and has a rosy colour on the inside and beautiful brown crust, then you can say it has been cooked to perfection. Serve this with a mash, rice etc., and you would want to have more. Enjoy!


  • Frenched lamb rib racks with 7 to 8 ribs each (1 1/4 to 2 pounds for each rack) -1 or more
  • Chopped fresh rosemary -2 teaspoons
  • Chopped fresh thyme -1 teaspoon
  • Garlic, minced -2 cloves
  • Salt – To taste
  • Dainess Black Pepper -To taste
  • Extra virgin olive oil -2 tablespoons


Marinate the lamb:

  1. Rub rib rack(s) all over with mixture of rosemary, thyme and garlic. Rub with salt and freshly ground black pepper. Place in a thick plastic bag with olive oil.
  2. Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container to catch any leaks.
  3. Marinate in the refrigerator overnight, or at room temperature for 1 1/2 to 2 hours as the lamb is coming to room temperature in the next step.
  4. Remove the lamb from the refrigerator 1 1/2 to 2 hours before you cook it so that it comes to room temperature. If the meat is not at room temperature, it won’t cook evenly and may still be raw inside while the outside is cooked.
  5. Score the fat, sprinkle with salt and pepper, wrap bones in foil, place in pan fat side up:

Score the fat by making sharp shallow cuts through the fat, spaced about an inch apart.

  1. Rub the lamb rack all over with more salt and pepper. Place the lamb rack bone side down (fat side up) on a roasting pan lined with foil. Wrap the exposed rib bones in a little foil so they don’t burn.
  2. Roast on high heat to brown, then reduce heat to finish:
  3. Place the roast in the oven at 450°F for 10 minutes (longer if roasting more than one rack), or until the surface of the roast is nicely browned.
  4. Then, lower the heat to 300°F. Cook for 10 to 20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well-done you want your lamb). A meat thermometer inserted into the thickest part of the meat should read 125°F for rare or 135°F for medium rare.
  5. Use a meat thermometer. Many factors can affect cooking time like the shape of the roast, the fat marbling, and your individual oven characteristics.
  6. Remove from oven, cover with foil, and let rest for 15 minutes.
  7. Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.

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