Oven Roast Rack of Lamb
Tender, oven-roasted rack of lamb coated in a rich anchovy, garlic, rosemary, and thyme marinade—this is the kind of dish that feels both effortless and elegant. With a beautifully golden crust and juicy, tender center, it’s a true showstopper that’s surprisingly simple to make at home.
Whether you’re cooking for a special occasion or just want to elevate a weeknight dinner, this rack of lamb delivers incredible flavor with minimal effort. The anchovy-herb marinade melts into the meat as it roasts, adding a subtle depth and savory richness without overpowering the natural taste of the lamb.
One of the most important tips when cooking lamb is understanding doneness. The rule of thumb is to remove the roast about 5 minutes before it reaches your desired level, as it will continue to cook while resting—rising by roughly 5 degrees. I always prefer taking it out slightly earlier rather than later for the most tender, juicy results.
Room temperature meat is another key to success, along with giving the lamb a quick sear before roasting to lock in flavor and create a beautiful crust. These small steps make a big difference and are what take this recipe from good to truly exceptional.
Rack of lamb is especially popular around holidays like Easter, alongside classics like pickled fish, hot cross buns, and a traditional lamb roast—but it’s just as perfect for intimate dinners or when you want something a little more special without too much effort.
If you enjoy cooking lamb, you might also like my oven roasted lamb leg guide—it’s a great resource for understanding doneness, resting, and different roasting methods. And if you’re planning ahead or cooking for a crowd, my overnight slow cooker lamb leg roast is a perfect hands-off alternative.
Anchovy-Herb Marinade
The anchovy-herb marinade is what sets this recipe apart. It brings a deep, savory, almost buttery richness to the lamb, balanced by fresh herbs like rosemary and thyme. While anchovies might sound bold, they melt into the background, enhancing the flavor rather than standing out.
You can easily adapt the herbs to your preference—parsley and mint work beautifully for a fresher finish, while rosemary and thyme give a more classic, earthy flavor. I’ve made this marinade many times, and it never fails to impress. It’s simple, flavorful, and adds a slightly luxurious touch to the dish.
While the lamb can absolutely stand on its own, pairing it with roasted potatoes, peas, or a vibrant green sauce turns it into a complete, satisfying meal.
Why You’ll Love This Recipe
- Flavor: Tender, juicy lamb with a rich, savory herb marinade.
- Easy: A simple main course with a quick cooking time.
- Versatile: Adapt the herbs and seasoning to suit your taste.
- Impressive: A beautiful centerpiece that’s perfect for entertaining.
- Perfect for any occasion: From Easter dinner to a cozy meal for two.
Ingredients for Roasted Rack of Lamb
Lamb
Use a frenched rack of lamb (one or two, depending on serving size). One rack typically serves 3–4 people. For a larger gathering, roast two racks at the same time—just sear them one at a time before transferring to the oven. If you’re new to cooking lamb, you can also explore my oven roasted lamb leg guide for a more hands-off option.
Seasoning
Kosher salt and freshly ground black pepper form the base. You can also add a lamb seasoning blend along with fresh rosemary and thyme for extra flavor. Extra virgin olive oil is used for both the marinade and searing.
Anchovy-Herb Marinade
This simple marinade comes together quickly in a food processor. Combine olive oil, garlic, herbs, Dijon mustard, anchovy, and a touch of chili (fresh or dried), then blend until smooth. You can also use a mortar and pestle for a more rustic texture.
Optional Green Sauce
A fresh green herb sauce is completely optional but highly recommended. It adds brightness and contrast to the rich lamb—similar to how a red wine sauce pairs beautifully with duck. You can serve it alongside or drizzle just before serving for a fresh finish.
How To Cook Rack of Lamb In The Oven
Marinade: Start by rinsing the herbs, get them into a food processor with the fresh herbs, garlic, mild fresh chili (seeds removed), anchovy, olive oil, mustard. Taste and adjust for salt and pepper. We add the seasoning after as it will depend on the saltiness of the anchovies.
Make-Ahead: You can make this marinade 2 to 3 days before and if you are adding it to the lamb, then an hour to overnight. Store in an airtight container in the fridge.
- Coat the marinade over the lamb, with a brush and your hands to get it well coasted and mind the foil wrapped bones.
- Place it into into a large roasting pan or any dish with sides to do this, catching any drippings so you can use them later!
Prep to roast: Season with salt and pepper. Preheat the oven to 392 degrees F/ 200°C. The lamb usually comes ‘frenched’ and the bones come already wrapped in foil. If not, simply wrap the legs in foil to keep the bones nice and white.
Sear the lamb: In a skillet, heat a tablespoon of oil and sear the lamb all around. If the skillet is too hot, simply slide it off the heat for a couple of seconds and place it back on the stove again. It’s just to drop the heat level a little. There is no reason to sear on very a very high temperature.
Roast: Roast, fat side up for 15 to 20 minutes or until an instant-read thermometer reads 130°F to 135°F (54°C to 57°C) Pink and slightly firm meat for medium-rare. Simply insert the meat thermometer into the thickest part of the meat for an accurate reading.
Optional: Add whole, unpeeled garlic cloves and shallots when you transfer the lamb from the stove-top to the oven.
Lamb Rest: Once the lamb is out the oven, let it be. Translation for ‘let it rest‘. Transfer the lamb to rest on a rack (inside an tray) for the juice drippings that will occur. The lamb should rest about 5 t0 10 minutes before cutting into it. The juices will redistribute throughout the lamb and you will have a juicier lamb, very important step. Cover loosely with aluminium foil.
Carve: Remove the foil from the bones and slice the lamb down each chop or cutlet with a sharp knife. You can cut into single sliced chops or two at a time.
Peas for serving: I couldn’t think of a more suited side dish to this lamb rack than a packet of frozen peas! So easy to prepare and complemented the meal. Microwave or stove-top to steam and they are ready.
Roast potatoes: I have an Air Fryer Potatoes recipe so that’s how quickly the roast potatoes came together. Well seasoned, extra virgin olive oil and a couple of minutes. Done.
How To Serve Rack of Lamb?
Serve this tender rack of lamb:
- Getting out the largest serving platter I have, a carving knife and cutting board
- Spreading the herb sauce on the plate
- Place the lamb rack/chops over the sauce. You can place them down half over the sauce if you prefer, leaving the sauce to show.
- Spread the peas and potatoes over.
Variations
- Try a mustard and herb crust for an extra layer of flavor.
- Explore different marinades to customize the taste to your liking.
Equipment
- Oven-safe skillet
- Foil
- Tongs
- Food processor or a small bowl for the marinade (mince the garlic if using a bowl)
Storage
Best served fresh however, you can store any leftovers in an airtight container in the refrigerator for up to 3 days.
Guide to Lamb Doneness
- Rare:
42–52°C (110–125°F)
About 15 minutes per 500g - Medium-rare:
55–60°C (130–140°F)
About 20 minutes per 500g - Medium:
60–65°C (140–150°F)
About 25 minutes per 500g - Medium-well:
65–70°C (150–160°F)
About 25–30 minutes per 500g - Well done:
75°C+ (165°F+)
About 30 minutes per 500g
FAQ’s
What goes well with lamb rack?
Many side dishes go well with lamb from butternut, potatoes, vegetables or salad.
How do I know my rack of lamb is cooked?
Use a meat thermometer and check the internal temperature. The roasting time will depend on the level of doneness.
What can I use if I don’t have a skillet
Use a thick rimmed pan to sear the meat and then transfer it to a foil-lined baking sheet to roast.
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Oven Roast Rack of Lamb
Ingredients
For the Lamb
- 1-2 frenched racks of lamb
- Salt and black pepper to taste
- 1-2 tbsp olive oil for searing
For the Anchovy-Herb Marinade
- 3-4 garlic cloves
- 2-4 anchovy fillets
- 1 tbsp Dijon mustard
- 2-3 tbsp olive oil
- 1-2 tsps fresh rosemary or dried
- 1-2 tsps fresh thyme or dried
- Chili flakes or fresh chili to taste
Optional for Serving
- Green herb sauce
- Roasted potatoes or vegetables
- Peas or seasonal sides
Instructions
Step 1 – Make The Anchovy-Herb Marinade
- Rinse the herbs if required and add them into a food processor with the garlic, mild fresh chili (seeds removed for less heat), anchovy, olive oil and mustard. This can also be done in a pestle & mortar or add them all into a bowl (you'll have to mince the garlic if using a bowl). Set it aside while prepping the lamb or store in the fridge for an hour to overnight.
Step 2 – Dry and Season
- Remove the lamb from the fridge an hour before you begin cooking (a minimum of 30 minutes). Dry the lamb rack with kitchen tissue paper or towel and season with salt and pepper on both sides.
Step 3 – Coat The Lamb Rack
- Rub the marinade all over the lamb rack making sure to coat on both sides.
Step 4 – Foil the Bones
- Wrap the bones with small pieces of foil, if not already done. It keeps them from burning and they look better for serving.
Step 5 – Preheat The Oven
- Preheat the oven to 392°F/ 200°C.
Step 6 – Sear the Rack of Lamb
- In a skillet or any other oven-based pan (it will continue cooking in the oven) sear the lamb all round in about a tablespoon of oil until golden brown. There is no need to smoke out the kitchen, medium-high heat works. Shift the pan off the plate if it starts smoking, just to drop the temperature for a couple of seconds especially if your cooking oil does not have a high smoke point then you cannot cook on high the entire time.If you are not using an oven-based skillet, transfer the lamb racks, fat side up to a large rimmed baking sheet either over a rack or use a sheet of foil (catches the pan juices and makes cleaning it easier).
Step 7 – Roast
- Transfer the skillet with the golden brown lamb rack to the oven and roast for 15 to 20 minutes. If you want a medium-rare lamb, roast for 15 minutes because it will continue cooking as it rests and the internal temperarure will rise another 5 degrees or so while it rests. Use an instant read thermometer to check the level of doneness. For medium-rare it will be 130°F to 135°F (54°C to 57°C) Pink and slightly firm meat.
Step 8 – Rest and add Flavor
- Place the lamb on a rack that's on a tray (to collect any drippings) and then cover it loosely with foil to rest. Meanwhile, you can (optional) use the same pan that it cooked in, add a tablespoon of butter, salt, pepper and one or two cloves of smashed garlic to heat up, just a couple of seconds. Add a sprig of rosemary too if you have and then remove off the heat. Pour that over the lamb just before serving.
Step 9 – Carve and Serve The Lamb
- Cut the lamb into chops (cutlets) and serve with peas, roast potato and a green sauce or serve with just the butter and garlic basting.
Step 10 – To Serve With Roast Potatoes, Peas and Green Sauce
- Use a large platter and add a couple tablespoons of green sauce or a chimichurri sauce use the spoon to spread the sauce across the platter. Place the lamb chops over the sauce (you can reserve some sauce for over the top too) add the cooked peas around the meat and finish off with roast potatoes.
Notes
- Medium: 125°F (52°C).
- Medium-Rare: 130°F to 135°F (54°C to 57°C)
- Medium: 140°F to 145°F (60°C to 63°C)
Resting: The most important part of the entire recipe! Rest the lamb for 5 to 10 minutes for the juices to redistribute back to the lamb and not on your plate. You want the flavor in the meat not lying on the plate.
Cooked Peas: If you haven’t cooked peas, it’s pretty simple. You do not boil peas! Add a dash of water (like a tablespoon or two) into a sauce-pan, add the peas, season with salt and butter, cover, steam for a minute or two. Done. You can also add a tablespoon of butter for flavor and no water at all, but then you must stand there and shift them about. Garlic Butter Sauce: In step 8, I give you the option of using a garlic butter sauce. If you want to get the gist of how to do this, I posted a video a few years ago that you can watch this video on my Youtube channel. It’s for steak and not lamb but the idea is the same. Sauce: Serve with green sauce or a Chimichurri Sauce Potatoes: Roast potatoes or mashed potatoes.
Nutrition
More Lamb Recipes to Try
If you enjoyed this recipe, here are a few more delicious ways to cook lamb—from quick weeknight meals to slow, comforting classics:
- Oven Roasted Rack of Lamb – Tender, juicy, and coated in a rich herb marinade for an elegant finish.
- Air Fryer Lamb Chops – Quick, juicy, and perfect for busy nights.
- Overnight Slow Cooker Lamb Leg Roast – A hands-off option with tender, fall-apart results.
- 3-Ingredient 7-Hour Lamb Roast – Simple, rich, and incredibly easy to prepare.
- Instant Pot Lamb Shanks in Red Wine Sauce – Deep, bold flavors in a fraction of the time.
- Slow Roast Lamb Leg – Classic, flavorful, and perfect for gatherings.
- Slow Roast Lamb Shoulder with Potatoes – Comforting and hearty with built-in sides.
- Braised Lamb Shanks in Red Wine – A cozy, slow-cooked dish with rich sauce.
