Preparing a Roast Rack of Lamb

A roast rack of lamb is a perfect supper dish as well as being something to savor on a Sunday. It should be pan-fried to brown it before roasted in the oven. The meat should really be as pink as possible other wise it loses its succulence.

Try serving with a shallot or red wine sauce. I like the rustic red wine sauce that comes with the sweetbread recipe. These sauces are prepared whilst the rack of lamb is roasting.

• Serves 2
• 15 mins to prepare then 25 mins to cook, plus resting of at least 10 minutes

To prepare and cook a roast rack of lamb, the required equipment is straightforward and commonly found in a well-equipped home kitchen. The list below covers preparation, cooking, and finishing.

Preparation Equipment

• Chef’s knife: For trimming excess fat, separating racks if needed, and carving after cooking.

• Boning knife (optional): Useful for Frenching the bones or more precise trimming.

• Cutting board: Preferably large and stable, with a non-slip base.

• Paper towels: For patting the lamb dry before seasoning.

• Small bowls: For mixing seasoning, marinades, or herb crusts.

• Measuring spoons: For accurate seasoning ratios.

Cooking Equipment

• Oven: Required for roasting.

• Roasting pan or oven-safe skillet: A heavy pan (cast iron or stainless steel) is ideal for even heat.

• Rack for roasting pan (optional): Helps elevate the lamb for more even browning.

• Tongs: For handling the rack without piercing the meat.

• Instant-read meat thermometer: Critical for achieving the desired doneness (e.g., medium-rare).

Finishing and Serving

• Aluminum foil: For tenting the lamb while it rests.

• Carving knife or slicing knife: For clean, even chops.

• Serving platter: To present the rack attractively.

Optional but Useful Items

• Kitchen twine: If tying the rack for even shape during roasting.

• Mortar and pestle or spice grinder: For fresh herb or spice preparations.

• Pastry brush: For applying mustard, oil, or butter before roasting.

Ingredients:

• 250-350g rack of lamb, at room temperature
• 1 tsp olive oil
• Enough ground black pepper to season the lamb after roasting.

Preparation: 

1. Preheat oven 200ºC / Fan 180ºC / Gas 6.
2. Pat the lamb dry with kitchen paper; season well with salt.
3. Heat the oil in a heavy-based frying pan over a medium heat, then add the lamb, flesh-side down. Leave to cook for between 2 and 3 mins until well caramelised. Turn and sear the other side for 2 minutes.
4. Sear the ends for a few seconds, then transfer to a grill rack set over a baking dish or a tray to catch the excess fat. If you haven’t a grill rack set then the lamb pieces can be roasted on a tray. 
5. Place in the oven and cook for 10 minutes per 100g for medium or 12 minutes per 100g for well done.
6. Transfer to a chopping board, season with black pepper, wrap in foil and allow to rest for a minimum of 10 minutes before consuming.
7. Carve two or three chops from the rack.