Sunday supper, a special day, or even to impress some guests are all good reasons to cook up a roasted rack of lamb and a few simple sides.
Rack of lamb, either cut into ribs and cooked individually, or left together in the rack are the most expensive cuts of lamb available. Think of it as the filet mignon of beef. If you’d prefer to try a less expensive cut of lamb, a slow cooked shank or shoulder would be my suggestions.
For more information on different cuts of lamb, check out Jamie Oliver’s guide: How to choose the right cut of lamb.
When to eat lamb
There is no rule of thumb here. In May and June lamb is said to be the most tender as they are younger, hence the term Spring lamb. Lamb is also a very popular Easter meal enjoyed by Europeans around the world for Easter dinner.
As the lamb matures it becomes more flavourful so technically you can enjoy lamb any time throughout the year.
What to serve with Lamb
This really comes down to when you are serving the lamb, IE: Sunday Supper, or holiday meal. We love to serve our roast rack of lamb with a home made Chimichurri Sauce featuring pink peppercorns, some variety of potatoes and a green vegetable of some sort. Even a grain or green salad would be a lovely side.
In the event you can not find fresh herbs to make chimichurri sauce, like there is a pandemic happening or something along those lines, find a good bottled chimichurri instead.
Here are some sides we’ve served or would serve with our rack of lamb:
- Green Apple & Cranberry Quinoa Salad
- Lemon Roasted Potatoes with Parsley Pistou
- Green Beans with Basil Vinaigrette
- Roast Asparagus
- Simple Roast Potatoes
Now that you’ve decided to try making a rack of lamb, here’s a few suggestions to help you on your way.
- Take rack out of refrigerator at least 30 minutes before cooking.
- As soon as you take rack out of fridge, add salt and pepper. Set aside.
- Everyone thinks you need to smother the lamb with mustard. I’m here to tell you – you don’t. Especially when serving with a strong sauce like chimichurri.
- Mix together oil, garlic and zest before hand to allow flavours to fuse.
Did you make this recipe?! Share your feedback in the comments below!
- 1 2lb rack of lamb frenched
- kosher salt
- fresh cracked black pepper
- olive oil
- 1 large clove fresh garlic or 2 small, minced
- 1 tsp lemon zest
- 1 cup chimichurri sauce
- Salt and pepper lamb on all sides.
- Preheat oven to 375 F.
- Mix together 1/4 cup olive oil, garlic and lemon zest. Set aside.
- Add 2 tbsp oil to a large frying pan over medium high heat. Once oil is hot add lamb fat side down and sear until golden. Do this on all sides. Remove to platter.
- Brush olive oil mixture all over lamb. Place in roasting pan or large oven proof fry pan fat side up.
- Roast lamb anywhere from 20 - 40 minutes depending on how cooked you prefer your meat.
- When the lamb is cooked to your liking, slice it into chops and serve with chimichurri sauce and your favourite sides.
- Note: cook lamb to an internal temperature of 140F - 160F.