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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!
Somehow I have never tried this recipe ! Looks amazing and nice change form pistachio crusted mustard lamb i usually do. I am planning to try this for my husbands birthday this week. Looks like something he would love . Any side dish suggestions that go well? Thanks! Your recipes are always a huge hit with my three kids and hubby!
Hey Abby,
Thanks so much for your kind message! Here are some sides that would work well:
https://www.halfbakedharvest.com/crispy-salt-and-vinegar-smashed-potatoes/
https://www.halfbakedharvest.com/shredded-brussels-sprout-and-prosciutto-salad/
Please let me know if you have any other questions! xTieghan
My mom got a 8lb boneless rack of lamb (omg). I still want to try it but is there anything I should keep in mind? Thanks!
Hey Gwen,
LOL I would probably just increase your bake time! I hope you love the recipe, let me know how it turns out! xx
Hi, on which side do you start roasting the rack of lamb? Do you put it meat-side facing up or down for the first 15 min?
Meat side facing up! But either way will work 🙂 xTieghan
Hi, question! First time trying to make lamb at home. If I only cook 1 rack of lamb, do I need to change temp/cook time at all?
Thanks!
Erin
Hi Erin,
It depends how many pounds the rack of lamb is:) Please let me know how I can help! xTieghan
Hey Tieghan,
I’ve already made this recipe once before and it was DIVINE!
I’m making it this time for my family, although they don’t typically like oregano, can you suggest a replacement for the oregano on the lamb?
Thanks
Emma xx
Hey Emma,
I am delighted that this recipe was enjoyed, thanks so much for making it!! Sure, any herb you like will work here! xTieghan
So delicious! Your recipes make me feel like a serious chef in the kitchen. For a family of foodies…your recipes always please. My family loves when I cook cause of you!!! Thank you. This lamb was super delicious.
Hey Hasttie,
Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! Have a fantastic weekend! xTieghan
What are your thoughts of prepping and cooking half-way on Thursday and finishing on Saturday for a dinner party? Thanks!!
Hey Kathleen,
I honestly probably would not recommend that, I fear that the lamb would get dried out. If you need a good recipe to make ahead I am happy to share some suggestions! xTieghan
I’ve always made rack of lamb brushed with Dijon mustard and topped with a herb panko crust. So I was excited to try:your recipe for rack of lamb and i must say it was delish! The goat cheese sauce was to die for! Love, love, love the goat cheese sauce! How did you come up with putting all those ingredients together? Needed more time to roast the rack of lamb, after 25 minutes was still rare in the center. This is the 2nd recipe I’ve made if yours in the last 36 hours! Can never go wrong with your recipes! Buying your cookbooks tomorrow!
Hey Chris,
I am thrilled that you enjoyed the recipe, thanks so much for making it! xTieghan
Made this for Christmas, it was delish, it didn’t get much crust but was cooked beautifully. Not a fan of the carrots but who needs em?
Hey Mary,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
This is my favorite recipe for rack of lamb! We’ve been making it for a few years now and both my husband and I request it for our birthdays each year! So yummy and EASY! We use basil for the sauce!
Thank you so much Maddie!! xTieghan
I was so excited to try this recipe because it was so unique compared to many other recipes. Its in the oven now and I can already smell the masterpiece!
Thank you Paula! I am so happy this turned out so well for you! xTieghan
Just wondering if Boursin cheese could substitute for the goat cheese as that is what I have in the fridge. Plan on making this tonight
Thank you so much Wenda! xTieghan
It looks like you’ve roasted it with the goat cheese sauce on it already….but the instructions don’t say to do so. Can you clarify if the goat cheese sauce is applied before or after roasting?
Hi Claire, the goat cheese sauce is served alongside the roasted lamb after it has been roasted. Do not add the sauce to the lamb before roasting. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this for Valentine’s day and it was so delicious and easy to make. This was the first time I made lamb too. Thank you again for another amazing recipe!
I am so happy to hear that! Thank you so much Joanna! xTieghan
You put the seasoning on the fat size, cook for 10 min with the fat side up and bones down and then flip it over so the bone side is up? Is there a good reason to flip it over when it’s being cooked in the oven?
HI! You want to flip the meat to get and even browning and even cooking. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
We made this yesterday for Easter and it was beyond delicious!! The lamb was cooked to perfection, medium rare, and the goat cheese spread was as delicious on the lamb as it was on the vegetables!! This must be one of the best lamb dishes we have had yet. It was extremely easy and the flavors melted in our mouths! Thank you for sharing this delicious lamb recipe as it is now our favorite for lamb.
I am so happy to hear that Lee! Thank you! I hope you had a wonderful Easter!
I would love to make this, but the stores near me only have lamb chops. Could I still use this recipe? Any modifications I should make? I LOVE your site. Just discovered it and have already made two other recipes!
Hey Julie,
Thanks so much for your kind message! Totally, lamb chops would be great, I would just reduce your bake time. Start with 15 minutes and go from there based on your preferred doneness. Please let me know if you have any other questions, I hope you love the recipe! xTieghan