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This post is all about how to make the easiest and tastiest roast rack of lamb.
With just a few ingredients and 25 minutes of actual cooking time, this is the only rack of lamb recipe you’ll ever need. I even have a secret to get rid of that gamey lamb flavor. Keep reading to find out how.
Rack of lamb is one of my most favorite restaurant dishes. If it’s on the menu, I’m ordering it. There’s just something so special about it, from it’s impressive presentation to it’s unique flavor.
If you’re looking for an easy rack of lamb recipe that will absolutely wow your family and guests, then this is the recipe for you. You know that I’m all about easy recipes that taste amazing, too.
The Easiest and Tastiest Rack of Lamb Recipe Ever
This easy rack of lamb roast fits the bill. Not only is it easy to make, you’ll only need a few easy-to-find ingredients and 25 minutes of actual cooking time. Of course, you’ll still need to marinate the lamb racks for an hour, but the marinade is super easy to whip up.
As a busy mom of 3 toddlers, it’s difficult to find time to make a fancy meal. Fancy meals require tons of ingredients that may be hard to find and lots of prep time. At this point in my life, I don’t have the time for all of that.
That’s precisely the reason why I keep this easy rack of lamb recipe in my cooking toolbelt, so to speak. With this recipe, I can easily impress the in-laws, prepare it for an at-home date night with the hubby, or make it for a quick and easy holiday dinner.
Believe me when I say this dish is impressive! You will get tons of compliments on it’s presentation alone. Then once your family and guests taste it, they’ll be asking for more and singing the chef’s praises.
Secret to getting rid of that “gamey” lamb flavor
My Dad taught me this amazing trick to get the gamey flavor out of lamb meat. He learned it from his Mom and then passed it on to me. That secret is yogurt. Simply marinating the lamb meat in yogurt overnight will give you a beautifully tender piece of lamb, without the intense flavor that lamb is known for. That’s because the lactic acid in yogurt slowly tenderizes the meat and also breaks down the fat that contains the lamb aroma that some people shy away from.
Another thing my Dad learned from my Grandmother is that ground roots like turmeric and ginger help to offset strong flavors and aromas, too. So in this recipe, we’ll be using ground ginger and yogurt to help us tenderize and prepare our lamb racks for the best tasting rack of lamb you’ll ever have.
Easy Rack of Lamb Recipe Tips
Tip #1: Get a good cut of frenched racks of lamb
The good news is you don’t have to go out of your way to get a good cut of lamb. In fact, most supermarkets like Whole Foods and Publix carry racks of lamb. When you request the racks of lamb at the meat department, let the person helping you know that you need them frenched. This basically means that the fat and meat will be removed from the bones, which makes for a very lovely and impressive presentation. As a matter of fact, Costco carries pre-packaged racks of lamb that are already frenched.
Tip#2: Plan ahead for this easy rack of lamb recipe
Although prep time and cooking time are very short for this easy rack of lamb recipe, you’ll still need to start preparing your meat early if you want to eliminate most of that gamey flavor and make the meat tender. I suggest starting the night before and marinating the lamb racks overnight in yogurt and ground ginger.
If you’re pressed for time, then no worries. You can opt to skip the overnight yogurt marinade and jump right to the garlic rub preparation. You’ll need to marinate the lamb racks in my amazing garlic marinade at least one hour before roasting.
Tip #3: Don’t cook cold lamb
You should never try to cook meat straight out of the fridge. Allowing meat to come to room temperature or even letting it sit out for just a few minutes if your pressed for time, is crucial. It results in juicier, more evenly cooked meat. This recipe calls for marinating your lamb racks overnight in the refrigerator. Once you’re ready to marinate the racks with my simple and easy garlicky marinade, you’ll leave it to marinate at room temperature for 1-2 hours. This is ample time to bring your meat to room temperature for cooking. Don’t return it to the fridge to marinate. However, keep in mind that meat should not be left out of refrigeration for longer than 2 hours, as recommended by food safety guidelines.
Equipment You’ll Need:
- Large glass food container with cover or large zip top bag. You’ll need either of these to marinate the lamb racks with yogurt and ground ginger overnight in the refrigerator. I like glass containers prefer glass containers, like this one, out of personal preference.
- Large, rimmed baking pan. Nothing fancy. Just your standard rimmed baking dish, like this one, is all you need.
- Mini food processor. I love my mini food processor. I’ve been using it since my first daughter began eating pureed food. Now, it helps me create great meals in less time.
- Carving board. Once you’ve finished roasting your lamb racks, you’ll transfer them to a carving board to rest and then cut. I recommend a wood board (because it’s pretty) and one with a juice groove. The juices from the lamb will run down a little bit while resting and you won’t want that to drip off the board. I didn’t use a board with a juice groove, so learn from my mistake.
Ingredients for Easy Rack of Lamb:
- 16 oz whole milk plain Greek yogurt
- 1 tablespoon ground ginger
- 1 head of garlic, peeled cloves
- 1/4 cup fresh rosemary leaves (no stems)
- 1/4 cup extra virgin olive oil
- 2 racks of lamb (1.5 to 2 pounds each)
- freshly ground pepper
Instructions for Easy Rack of Lamb:
In a bowl, combine yogurt and ground ginger and mix together. Then, coat each lab rack with the yogurt-ginger mixture on both sides. Be generous with your application. Place the racks fat side up in a large container or marinating bag and keep in refrigerator overnight.
Combine peeled garlic cloves, rosemary leaves, and olive oil in a mini food processor. Process until finely chopped. Next, season the lamb racks with salt and pepper on both sides. Then, rub the garlic marinade on both sides of each rack. Place the lamb racks fat side up on a rimmed baking pan and let sit at room temperature for 1 to 2 hours. Remember, do not let meat sit out at room temperature for longer than 2 hours.
Arrange an oven rack so that the lamb can cook in the upper third of your oven. Preheat oven to 450 degrees. Roast lamb racks for 15 minutes. Then, turn lamb racks over and roast for another 10 minutes. This will give you medium-rare meat, which is actually the best temperature for a juicy rack of lamb.
Stand the racks of lamb on the carving board in an upright position and let stand for 10 minutes. You can achieve this first by placing the meat sides onto the carving board. Then, align the 2 racks parallel to each other with the fat sides facing each other. Finally, lean the racks on each other so that bones cross. Almost like folding your hands.
Carve the racks between each of the bones or between every other bone for a thicker slice. Finally, serve immediately and enjoy.
I certainly hope you enjoy this easy rack of lamb recipe. Keep it with you or refer back here to make for a special day or for special guests. My brother and sister-in-law will be coming over soon for socially-distanced, outdoor dinner and this is on the menu, so I can’t wait to make it again. Let the world and me know how yours turns out by leaving a comment on this post or sending me a message via my contact page. I’d love to see pictures of your impressive rack of lamb masterpieces.