RECIPE: Rack of Lamb

September 12, 2021

Entertain with ease. This is an impressive entree for guests and family alike. It will leave you plenty of time for other activities. 


  • Rack of lamb from Ramstead Ranch
  • Minced garlic
  • Salt and pepper 


  • Shallow baking pan with rack
  • Thermometer


  1. Fully thaw the rack of lamb. *pro tip* If you want to get fancy, score the layer of fat that caps the smooth side of the rack. I like to crosshatch parallel cuts about 1 inch apart creating a grid. As it cooks up, the cuts will expand and open, allowing more juices, herbs, and spices to penetrate and flavor the meat. The fat will brown and the pattern becomes very pretty for your centerpiece.
  2. Pre heat oven to 400°F. Place rack in oven-safe dish or on a broiler pan.
  3. Roast for 15 minutes and turn heat down to 350°F. 
  4. Continue to roast to your desired internal temperature. Use a meat thermometer inserted into the thickest part of the meat to be sure you reach these temperatures.

Rare (~120°F) 12 minutes per lb at 350°F

Medium Rare (~130°F) 14 minutes per lb at 350°F

Medium (~140°F) 16 minutes per lb at 350°F

Remove from heat and rest for 10 minutes.

Carve by slicing across the roast, between the rib bones. Enjoy!

Note: Pasture raised meat cooks faster than conventional meats. Be sure not to overcook this amazingly flavorful cut!

Eileen Napier

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