How to cook a rack of lamb

How to cook a rack of lamb

How to cook a rack of lamb

Rack of lamb is the most expensive cut of lamb, also fittingly known as the ‘best end’.

A rack of lamb generally serves two people. When the rib bones are scraped clean, the rack has been ‘French trimmed’. A crown roast is 2–3 racks tied together to make a circle.

Lamb is often regarded as heavy but a rack rarely is. It’s a delicate cut that would suffocate in a rich sauce: infused butter, light Indian spices and accompaniments such as summer vegetables and ratatouille are ideal

Lamb rack is best seared in a pan and finished in the oven. Be sure to remove the meat from the fridge before cooking so it can come to room temperature.


Heat the oven to 190˚C/gas mark 5
Place a large frying pan over a high heat
Put the rack in the pan fat-side down and cook until golden brown
Quickly sear on the other side for 1 minute
Transfer to a wire rack and place in the oven over a baking tray
Check after 8 minutes by inserting a metal skewer close to the bone, it should be warm to the touch for pink. If it isn’t cooked, return to the oven for 2 minutes before checking again
Remove from the oven, cover with foil and rest for at least 5 minutes


Alfred Prasad marinates his lamb with a mixture of Indian herbs and spices 15 minutes prior to cooking, while Matthew Tomkinson coats his lamb rack with mustard and a herb crust for an added texture.