This roasted rack of lamb with caramelized crust is sure to delight lamb lovers. And for those who are not yet convinced, this recipe may be the one that changes your mind.
I love lamb, and since I spent my summers in Italy, where it is cooked everywhere, it is hard for me to say no to it. At the same time, the French do have so many recipes in their cooking arsenal that I am in lamb heaven all year round.
This recipe is the perfect date night recipe, and it is easier than it looks. The oven does it all; the preparation is minimal, but the results are just amazing. Because of its ease, it also removes any fears you may have about cooking lamb. I was one of those who were scared to make it, and yet the reality is far from that; lamb is super easy to cook.
The frenched rack of lamb gave off very little fat; the sauce that created the caramelization is sweet and pungent but not overpowering to the meat. After all, lamb has a rich, gamey flavor, and adding too much to it will detract from it.
This recipe is for two, and it can be doubled by changing the amounts on the recipe card below.
In this Article
- A Note From Giangi
- What is a frenched rack of lamb?
- Ingredients needed to make this recipe
- Step-by-step instructions on how to make this delicious rack of lamb recipe
- Equipment Needed
- Giangi’s Pro Tips
- What dishes can you enjoy with this roasted rack of lamb with caramelized crust?
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this recipe, you may want to try my other recipes.
- Roasted Rack of Lamb with Caramelized Crust
A Note From Giangi
What is a frenched rack of lamb?
Is a technique that entails removing any tough connective tissue and fat from the tips of the bones, which not only burns and smokes but also renders a lot of fat into your dish. This is, obviously, if you make the sauce.
The process is easy to handle, even if you are not an experienced cook. With a very sharp knife, cut a line along the bones, then scrape them completely bare, removing any fat cap or membranes from the upper portion of your rack of lamb.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Honey, I always use raw, unprocessed, and local honey. In this recipe, the honey adds a layer of sweetness, serves as a key ingredient in the caramelization process, and gives you a perfect, beautiful crust.
Dijon mustard pairs well with honey and lamb, adding a layer of flavor.
Fresh thyme, and if none is available, use the same quantities of dried thyme and crumble it. The thyme gives it a nice, fragrant aroma without overpowering your meat.
Lemon is used in the sauce alongside honey and Dijon mustard. It helps dilute the honey in the marinade.
Frenched rack of lamb with 8 chops. An easy technique that you can ask your butcher to do for you. The rib bones are free of any fat tissues or membranes, giving you a practical chop to enjoy fully. 7 to 8 rib bones is a standard rack of lamb.
Extra virgin olive oil to coat the lamb all over. This will create a barrier, preventing your lamb from drying out when cooking in the oven.
Onion, Carrot, and garlic cloves are added during cooking to soften, then used to make the sauce to serve alongside the roasted lamb.
White wine is added to the lamb juices, and, with the vegetables, it cooks down, releasing an amazing light sauce to be enjoyed alongside your lamb chops.
Salt and ground black pepper are the only seasonings needed. Be very generous while seasoning the rack of lamb.
Step-by-step instructions on how to make this delicious rack of lamb recipe
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
- Preheat the oven to 375 F.
- In a small bowl, mix the honey, Dijon mustard, thyme, lemon juice, salt, and pepper, and set aside.
- Brush the lamb with olive oil, then season with salt and pepper. Place in a roasting pan and bake for 12 minutes. Turn once during this cooking step.
- Add the onion slices, carrots, and the garlic to the lamb and continue cooking for another 10 minutes.
- Do turn the rack once more and stir the vegetables to prevent them from burning on the bottom.
- Remove the roasting pan from the oven, remove the lamb, and place it on a cookie sheet or plate, and cover.
- Add the wine to the roasting pan and cook, stirring the vegetables to soften. Reduce the wine by half.
- Strain through a sieve over a small pan, press the vegetables, but do not attempt to push all the solids. Keep the sauce over low heat.
- Meanwhile, preheat the broiler and place the rack with the bones facing down and the meaty side up.
- Brush the top with the reserved honey mixture and broil for up to 3 minutes; keep an eye on it to prevent burning.
- Slice the rack into 8 chops, arrange them on a plate, and serve with the sauce on the side or over it. I like it on the side and pour it over my ribs as I eat them along.
Equipment Needed
Please follow the link to access the product of your preference. I only suggest products that I use and love. Check out Giangi’s Favorite Kitchen Essentials, gadgets, and cookware!
Roasting pan: make sure it is oven-safe and stovetop-safe. I love my Le Creuset enamel cast iron and use it all the time. Multi-functional, as it can go from the refrigerator to the stove to the oven. I love the ones as they have better handles than the old ones.
I own 5 different sizes and constantly rely on this baker for all my baking and cooking needs.
Giangi’s Pro Tips
- For even, perfect cooking, always bring your meats to room temperature before baking.
- When broiling the rack of lamb, ensure it is not directly under the grill but a few inches away, and that the bones face down into the baking dish. This will prevent a fire from completely burning the bone side of your rack.
- Some lamb has more fat than others, so I remove as much as possible. Choice, if you enjoy more grizzle under your bite, please feel free to leave some on.
What dishes can you enjoy with this roasted rack of lamb with caramelized crust?
This is where the fun begins. As you can see from the photos, I have served mine with potatoes and green salad with vinaigrette. Smashed potatoes are perfect for this amazing recipe for potatoes cooked in milk.
In the winter, I would serve it with a gratin dauphinois and petits pois à la Francaise or our cauliflower and goat cheese gratin.
Storing and Reheating
Store: Once the lamb has completely cooled, place the leftovers in an airtight container and refrigerate for up to 2 days.
Reheat: Bring it back to room temperature, then place it in the oven at 320°F for 5 to 10 minutes. Add a knob of unsalted butter so the lamb does not dry out, then cover with aluminum foil.
Frequently Asked Questions
How long do you roast a lamb rack?
A standard rack, 8 ribs, will take about 15 to 20 minutes in a very hot oven. Because lamb is lean and tender, it is best cooked to a medium-rare internal temperature of 130F to 140F
What is the best method to cook a rack of lamb?
The best is the sear-and-roast technique. This will seal all the juice internally, while creating a delicious crust on the outside.
What are the common lamb rack mistakes?
Cooking it right out of the refrigerator with no time to adapt to room temperature. Not having your oven hot to allow your lamb to sear. Overcooking the tender meat and failing to let it rest. Easy steps that can be vital to not enjoying your lamb.
If you enjoy this recipe, you may want to try my other recipes.
Roasted Rack of Lamb with Caramelized Crust
Ingredients
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme, chopped
- ½ lemon, juice
- 1 pound rack lamb 8-chops
- 1 tablespoon olive oil
- 1 onion, peeled and cut in 1/3 inch pieces
- 1 carrot washed, trimmed, peeled, washed and cut in 1/3 Inch pieces
- 1 garlic clove, unpeeled
- ¾ cup white wine
- salt
- ground black pepper
Instructions
- Preheat oven to 375ᵒ. In a bowl, mix together the honey, Dijon mustard, chopped thyme, lemon juice, salt and pepper. Set the bowl aside.
- Brush the lamb with olive oil and season generously with salt and pepper. Put it in a roasting pan and bake for 12 minutes in the preheated oven. Turn once during this time.
- Add the onion, carrot, and garlic to the roasting pan, and roast for 10 more minutes. Once during the 10 minutes, turn and mix the meat and stir the vegetables.
- Remove the roasting pan from the oven, remove the lamb, and place it in a covered dish with aluminum foil.
- Remove all the fat from the roasting pan. Add the wine to the vegetables and boil the liquid for a few minutes, and move the vegetables about with a spoon. When the liquid has been reduced by 1/2, strain it through a sieve into a small pan and keep warm. Press the vegetables through the sieve as well, but do not attempt to push all solids.
- Meanwhile, preheat the boiler at maximum heat. Place the rack back into the roasting pan, with the meat side up and the bones facing downward. Brush the top rack with the reserved honey mixture.
- Put the meat under the broiler for 3 minutes, until the top of the rack is nicely caramelized.
- Cut the rack into 8 chops, and arrange them in 2 plates with liquid of the roasting pan.
Notes
- For even, perfect cooking, always bring your meats to room temperature before baking.
- When broiling the rack of lamb, ensure it is not directly under the grill but a few inches away, and that the bones face down into the baking dish. This will prevent a fire from completely burning the bone side of your rack.
- Some lamb has more fat than others, so I remove as much as possible. Choice, if you enjoy more grizzle under your bite, please feel free to leave some on.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Beef, Veal & Lamb, Dinners
- Cuisine: French
- Season: Spring, Summer, Fall, Winter
- Type: Under 45 minutes
Did you make this?
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