Easiest Rack of Lamb
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I think I found a magic sauce. It transformed my chicken-breast eating experience and now my rack-of-lamb-eating experience. Never would I have guessed that a simple stir of mayonnaise, mustard and some fresh herbs would play such a role in my meat-cooking endeavors these days. Seriously, everything this sauce touches turns to mouth-watering goodness.
Let’s see, how else can I sell this recipe to you? It takes five minutes to prepare. It’s foolproof. And if you enjoy gnawing on bones as if they were lollipops, this recipe is for you. Make it.
Easiest Rack of Lamb
- Total Time: 35 minutes
- Yield: Serves 2
Description
The best, easiest rack of lamb you will ever make! This recipe takes five minutes to prepare. It’s foolproof. And if you enjoy gnawing on bones as if they were lollipops, this recipe is for you.
This rack of lamb goes beautifully with crispy fingerling potatoes.
Ingredients
- 1 rack of lamb, about a pound
- kosher salt
- fresh cracked pepper
- 2 T. mayonnaise
- 2 tsp. mustardchopped fresh herbs*: rosemary, thyme, chives, mint, tarragon — whatever you have
Instructions
- Preheat the oven to 475ºF. Place lamb on a parchment-lined (for easy clean-up) rimmed baking sheet. Season with salt and pepper on all sides. Mix together mayo, mustard and herbs. Spread in an even layer across the rack of lamb — you might not need it all.
- Place pan in the oven. Bake for 10 minutes, reduce heat to 400º and bake for 10 more minutes. Take pan out of the oven and place lamb on a board to rest. Let rest for at least 10 minutes. Seriously, no less than 10 minutes — I can’t emphasize resting enough. Cut and serve.
Notes
*Rosemary and lamb always go well together but I adore tarragon with this recipe as well.
The lamb takes about 20 minutes to cook but depending on the size of the rack, the temperature of the lamb (room temperature or cold), and the reliability of your oven, the time will vary slightly. It might take a teensy bit of practice to nail it. For example, I made a rack today that weighed .92 lbs, and I removed it before the 20-minute mark because after 18 minutes it felt perfectly firm.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
74 Comments on “Easiest Rack of Lamb”
What rack in the oven? (Middle? Top?)
We always have lamb chops for Good Friday, I’ve never tried a rack!
I do the middle or one above the middle rack — I get better browning in the top-third of my oven. Hope you love it!
Good Friday is supposed to be meatless in the catholic religion. … people usually eat fish.
This is so easy and so good! Can be prepared and sit in fridge for a day or two before baking. S easy! Six starts if I could! 😂
Great to hear, Jenny! Thanks so much for writing 🙂 🙂 🙂
Made this tonight for my hubbys birthday. It was SO good. Yum. Will make again ☺️
Great to hear, Claire! Thanks for writing 🙂
Magnificent! This is the first lamb recipe I have made that is a perfect 10! Super simple to prepare, and doesn’t need any marinating. I followed the directions and adjusted the time for a 24 oz. rack.
It was visually stunning; just like the pictures, and the flavor was rich and wonderful. I have no idea how such a simple recipe tastes like a million bucks! Thank you for the recipe. I can’t wait to try doing this with a beef tenderloin.
Great to read all of this, Joe! Thanks so much for writing and sharing your notes. Happy holidays!
I would like to make this recipe but with a lamb shoulder roast and in the slow cooker. Do you think it would work with the mayo-mustard sauce spread across the roast? Your recipe looks delicious!
I’m not sure! The times are so different, so I worry a little bit about how that will affect the mayo-mustard mixture. This rack of lamb recipe cooks very quickly and the sauce kind of blisters. In a slow cooker, nothing bad will happen to the sauce, but I think its affect will just be different. Probably delicious! Thinking out loud here 🙂 Go for it!
It was my first time making a rack of lamb, and it was sooooo good! It turned out quite rare even though I let the meat come to room temperature before cooking, but that was just fine with me.
Great to hear Kallan! Thanks for writing.