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And just like that, I finally mastered a roasted rack of lamb.
Whoop. Whoop.
For whatever reason, I have feared cooking a whole rack of lamb for the longest time. Before this recipe I’d cooked up a grand total of four racks of lamb, and only one with success. I don’t know if I was buying bad meat or what, but my lamb just never turned out all that awesome. When we had a billion and one people in town over Christmas (hey, hey Gerard and Payne families…all of you dear friends…and even the “randoms” who stopped in), we all got to chatting and everyone decided it was very wrong that I did not have a recipe for roasted lamb on the site. I guess they all really love them some lamb… and so they went on to convince me to make them lamb tacos (with all the fixings), which I must say were really freaking delicious.
I decided right then and there that I would make you guys a roasted rack of lamb as the centerpiece of your Easter menu. And you guys, this is not just any rack of lamb, it’s one that I LOVE! <–obviously, or I wouldn’t be sharing it. DUH.
After talking with all my people, aka Lyndsie, it was decided that the lamb needed to be simple. Simple so that the tender meat could really shine, and so that I could serve it up with a sauce…because you guys know I love a good sauce.
SO…the lamb is seasoned very simply with a few very important ingredients, garlic, oregano, cumin, lemon, crushed red pepper flakes, salt and pepper. The key is to really let the seasonings sit on the lamb for a bit before it roasts. I’ve been doing thirty minutes on the counter, but overnight is best,,,if you can plan ahead a bit (I try, but in the end, something comes up and ahhh, the overnight thing just doesn’t happen). Then all you need to do is roast, so simple, so good. I think before I was just putting too much on the lamb and it overpowered everything. Just another example of how simple can be so awesome.
Another key here is to roast the lamb at a higher temp so that you can get a nice crust on the outside, while leaving the inside perfectly cooked. I went for medium-rare, but if you prefer your lamb more well done, just tack on a few minutes to the cooking time.
But okok, while the lamb is great on its own, you know me, I had to add a topping of sorts. I thought about this for a while, going back and forth between a white sauce, an olive oil based sauce, even a salsa, but something creamy just seemed to fit best here. Enter the goat cheese sauce! Oh my gosh, this sauce is incredible. Basically whipped goat cheese with a touch of honey and fresh basil <–all my favs. Â I absolutely love this sauce and how well the flavors pair with the simple roasted lamb. The honey adds a really nice warmth, while the basil keeps the sauce bright and fresh. The combo together is perfect on the tender lamb, and while I used basil, you could also use mint.
I have to say, I’m pretty happy with the fact that I now have a go-to lamb recipe. YES!
This roast feels so perfect for spring in general, but would of course be amazing for Easter. Ok, and just about any other time of the year too!
Now that I have the rack of lamb pretty much perfected, maybe it’s about time I show you guys those lamb tacos? Cinco de Mayo is coming up, so my thoughts are tacos all the way. Yay? Nah?
In the meantime, I’ll just be over here, roasting up racks of lamb and covering them in goat cheese sauce, because this recipe is that good. I know for sure I’ll be making this lamb at least once more…not all of the family will be here for Easter, but most of them will be, and this lamb will certainly be on the menu!
ps. speaking of goat cheese, we have so much goat milk it’s not even funny. I have yet to make homemade goat cheese and I feel as though this needs to happen ASAP. Has anyone ever made goat cheese?
Roasted Rack of Lamb with Basil Honey Goat Cheese Sauce.
Servings: 8 servings
Calories Per Serving: 611 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 (2-3 pound) frenched rack of lamb
- kosher salt and pepper
- 1/4 cup olive oil
- 4 cloves garlic, minced or grated
- 1/4 cup fresh oregano
- 1 tablespoon cumin seeds
- zest of 1 lemon
- 1 teaspoon crushed red pepper flakes
- 1 pound carrots, halved if large
Honey Goat Cheese Sauce
- 6 ounces creamy goat cheesy, at room temperature
- 1/4 cup crème fraîche or plain greek yogurt, at room temperature
- 2 tablespoons honey
- 1/4 cup fresh basil or mint
- zest of 1 lemon
- kosher salt and pepper
Instructions
- 1. On a large, rimmed baking sheet, season the racks generously with salt and pepper. 2. In a food processor, combine the olive oil, garlic, oregano, cumin seeds, lemon zest, and crushed red pepper flakes. Pulse until combined. Rub the mixture evenly over both racks. Arrange the carrots around the lamb. Let stand at room temperature for 30 minutes to 1 hour or cover and place in the fridge overnight.
3. Preheat the oven to 425 degrees F. 4. Roast the lamb for for 15 minutes, then flip and roast another 10 minutes for medium-rare. Remove and let stand 10 minutes before slicing. 5. Meanwhile, make the sauce. In blender, combine the goat cheese, crème fraîche, honey, and basil until smooth. Stir in the lemons zest and season to taste with salt and pepper. 6. Slice the lamb in between the bones and serve with the goat cheese sauce.
Tomorrow we we’ll be talking sides, and I am excited!
Dear heavens, trim some of that fat off before you start cooking!! It wasn’t even cooked following your directions! Not good.
Hi Janet! I am so sorry that you had trouble with this recipe. Is there any questions I could help you with? Please let me know! Thanks!
Ok half baked, this looks awesome and I’ll be making it for Easter. BUT!! Lol there are Carrots in the list of ingredients but not mentioned in the body of the recipe. Can’t wait to eat THIS!! Love lamb and goat cheese!!!!
hi Gloria! The carrots are added in step 2! I hope you love this!
Hi! Would it be possible to use this same recipe for a regular leg of lamb? I’m assuming maybe varying portions of ingredients? Thank You! Huge fan of your blog – ordered your cookbook for Christmas 🙂
HI!! I think that should be fine and I think you can leave the recipe as is, just adjust the cooking times. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
PS. Hope you LOVE the book!
Excellent lamb recipe. Easy to make. The goat cheese sauce was a perfect accompaniment. Thanks for sharing.
I am so glad you liked it! Thank you!
Love your creative recipes! I made this and I think it’s pushed aside Thomas Keller’s rack of lamb as a favorite for my family. When we’re being cheap, we use the sauce and seasoning on lamb loin chops.
I will say I followed the cooking times exactly (in two different ovens) and each time I ended up having to sear the lamb at the end to cook it enough to med-rare. It just doesn’t seem to cook through in the oven or get that nice brown crust and I was afraid leaving it in for more time would overcook. This time I’m going to try to sear it quickly before roasting.
thank you! thrilled you love the recipe!
This looks amazing and I’d love to make it, but I’m wondering, could you do this same thing with a fresh pork roast.
I have not tried using a pork roast. The cooking times would be a little different, but yes, I would think it would taste great! Let me know if you have other questions! 🙂
So I’m wondering about grilling the lamb??? A sear on side and then set the rack off the the flame?? Would love to try this for Memorial Day BBQ! Your thoughts
Yes! Grilling will be so delicious! A sear on side and then set the rack off the the flame should be perfect. Let me know if you have questions. Hope you love this! 🙂
I made this for Easter dinner and it was incredible! First time ever making a rack of lamb. Everyone loved it and the sauce was heavenly. Thank you for making our holiday even more special! 🙂
Im so so happy it was good, thank you for making it Megan!
Cooked this last night, beautiful recipe – the sauce is insane!
SO happy you liked it Jerome! Thank you!
I am playing catch-up so I am a few days late in commenting on this post. I too have been wanting to tackle a roasted rack of lamb, but had not found a recipe that sounded great (as most include a mint sauce which brings back awful childhood memories – but that is a story for another day!). Anyway — Enter this recipe! Hallelujah!! So excited to try this with the heavenly sounding goat cheese sauce!! Thanks for always, always putting out brilliant recipes and gorgeous photos, Tieghan!
Late or not, so happy you like the lamb and are going to try it Leah!
I really appreciate all the kind words, and hope you love it!
Good job on finally getting lamb down! I’m intimidated by large meat items too, because it’s especially sad when you mess it up! Eventually you learn, though 🙂 Also, my last name, Gigot, means ‘leg of lamb’ in French… sooooo I guess that means I have to make this 😉 Looks so delicious, Tieghan!
Its intimidating making that large of meats!
Haha, I agree that must mean you have to make it!! So cool!
Hope you love it Tera!
These look awesome!!!
Thank you!
I love lamb so much and it’s never looked so mouth-watering good!
So happy you like them Matt (:
This is the most beautiful rack of lamb EVER! Wow! Stunning!
Awh, your too nice Alice! So happy you like them though!
Well, I’d say you’ve definitely mastered it Tieghan! And that honey goat cheese sauce sounds amazing!
Awh, (: Thanks so much Mary Ann!