If you want a special and delicious dinner, try the Ina Garten Lamb Rack Recipe. This recipe gives tender, juicy lamb with a crisp, flavorful crust.
It is perfect for holidays, celebrations or any dinner where you want to impress. The ingredients are simple and the steps are easy to follow.
In this post, I will show you how to make Ina Garten Lamb Rack step by step. You will also get a list of ingredients for Ina Garten Lamb Rack and useful tips to make it perfect every time.
My Experience With This Recipe
I made the Ina Garten Lamb Rack Recipe for a family dinner. The lamb smelled amazing as it cooked. The crust was golden and flavorful, while the inside stayed juicy and tender.
My guests were impressed by how elegant it looked on the plate. The recipe was easy to follow and cleanup was simple.
I especially loved brushing the garlic-herb mixture over the lamb. It became my new favorite special-occasion recipe.
Recipe Card info
- Recipe Name: Ina Garten Lamb Rack
- Servings: 4
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Course: Main Course
- Cuisine: French-American
- Calories: 400 kcal per serving
Equipment List
- Roasting pan or oven-safe skillet
- Sharp knife
- Cutting board
- Small bowl
- Spoon or brush
- Oven thermometer (optional)
- Measuring spoons
Ingredients You Need for Ina Garten Lamb Rack
- 1 rack of lamb, frenched (about 1 1/2 pounds)
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 4 cloves garlic, minced
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 cup bread crumbs for extra crust
Step-by-Step Guide
- Preheat the Oven
Set your oven to 450°F (230°C). Prepare a roasting pan or oven-safe skillet for the lamb. This ensures even roasting and a crisp crust. - Prepare the Herb Mixture
In a small bowl, mix garlic, rosemary, thyme, olive oil, salt and pepper. This will form a flavorful paste for the lamb crust. - Season the Lamb
Pat the lamb dry with paper towels. Rub the herb mixture over all sides of the rack. Make sure it is evenly coated for best flavor. - Optional Bread Crust
If using bread crumbs, press them lightly onto the lamb after brushing with herbs. This adds extra crunch to your crust. - Roast the Lamb
Place the lamb in the preheated oven. Roast for 20–25 minutes for medium-rare. Use a thermometer if desired; 135°F internal temperature is perfect. - Rest the Lamb
Remove lamb from the oven and cover loosely with foil. Let it rest 10 minutes. This keeps the meat juicy and tender when sliced. - Slice and Serve
Use a sharp knife to slice between the ribs. Arrange on a serving platter. Drizzle any pan juices over the meat for extra flavor.
Tips to Make the Best Ina Garten Lamb Rack
- Use fresh herbs for stronger flavor.
- Pat lamb dry to ensure a crisp crust.
- Let the lamb rest before slicing for juiciness.
- Use a meat thermometer to avoid overcooking.
Common Mistakes to Avoid
- Overcooking lamb makes it dry.
- Skipping seasoning reduces flavor.
- Roasting at too low temperature gives no crisp crust.
- Not resting the meat loses juices when sliced.
Serving Suggestions
Serve this lamb rack with roasted potatoes, green beans or a light salad. A red wine reduction or mint sauce pairs beautifully. It makes an elegant and satisfying dinner.
Variations You Can Try
- Add Dijon mustard and honey for a sweet glaze.
- Use fresh parsley and tarragon instead of rosemary and thyme.
- Add crushed pistachios for a nutty crust.
- Serve with roasted vegetables like carrots or parsnips for extra flavor.
Storage and Reheating Tips
- Store leftover lamb in an airtight container in the fridge for 2–3 days.
- Reheat gently in a low oven at 300°F (150°C) for 10–15 minutes.
- Slice cold leftovers for sandwiches or salads.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 400 kcal |
| Protein | 30 g |
| Fat | 28 g |
| Carbohydrates | 2 g |
| Fiber | 0 g |
Health Benefits
Lamb is a rich source of protein, vitamin B12, zinc and iron. Fresh herbs add antioxidants and flavor without extra calories.
Using olive oil provides healthy fats. This dish is nutritious and filling, making it perfect for a balanced special-occasion meal.
Ina Garten Lamb Rack Recipe
Equipment
- Roasting pan or oven-safe skillet
- Sharp knife
- Cutting board
- Small bowl
- Spoon or brush
- Oven thermometer (optional)
- Measuring spoons
Ingredients
- 1 rack of lamb frenched (about 1 1/2 pounds)
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 4 cloves garlic minced
- 2 teaspoons fresh rosemary chopped
- 2 teaspoons fresh thyme chopped
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup bread crumbs for extra crust
Instructions
Preheat the Oven
- Set your oven to 450°F (230°C). Prepare a roasting pan or oven-safe skillet for the lamb. This ensures even roasting and a crisp crust.
Prepare the Herb Mixture
- In a small bowl, mix garlic, rosemary, thyme, olive oil, salt and pepper. This will form a flavorful paste for the lamb crust.
Season the Lamb
- Pat the lamb dry with paper towels. Rub the herb mixture over all sides of the rack. Make sure it is evenly coated for best flavor.
Optional Bread Crust
- If using bread crumbs, press them lightly onto the lamb after brushing with herbs. This adds extra crunch to your crust.
Roast the Lamb
- Place the lamb in the preheated oven. Roast for 20–25 minutes for medium-rare. Use a thermometer if desired; 135°F internal temperature is perfect.
Rest the Lamb
- Remove lamb from the oven and cover loosely with foil. Let it rest 10 minutes. This keeps the meat juicy and tender when sliced.
Slice and Serve
- Use a sharp knife to slice between the ribs. Arrange on a serving platter. Drizzle any pan juices over the meat for extra flavor.
Notes
- Use fresh herbs for stronger flavor.
- Pat lamb dry to ensure a crisp crust.
- Let the lamb rest before slicing for juiciness.
- Use a meat thermometer to avoid overcooking.
Read More: Ina Garten Lamb Shank Recipe
FAQs about Ina Garten Lamb Rack
Q1: Can I cook lamb medium instead of medium-rare?
Yes, roast for 25–30 minutes or until internal temperature reaches 145°F. Rest before slicing for juiciness.
Q2: Can I use dried herbs instead of fresh?
Yes, but use half the amount because dried herbs are stronger. Fresh herbs give a brighter, more aromatic flavor.
Q3: How do I know when the lamb is done?
Use an instant-read thermometer. Medium-rare is 135°F, medium is 145°F. Always let it rest before slicing.
Q4: Can I prepare this recipe ahead of time?
You can prep the herb mixture and season lamb in advance. Roast right before serving for the best results.
Final Thoughts
The Ina Garten Lamb Rack Recipe is easy, elegant and full of flavor. With simple ingredients and step-by-step instructions, anyone can make it at home.
Perfect for special occasions or dinner parties, this lamb rack will impress your guests.
Follow these tips to achieve a tender, juicy inside with a golden, flavorful crust. Enjoy cooking and sharing this beautiful, restaurant-quality meal with your loved ones.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!