Ham may be the traditional centerpiece for Easter dinner, but rack of lamb is an easy, elegant alternative that’s sure to impress your guests. Rack of lamb is a premium cut known for its tenderness, delicate flavor, and beautiful presentation. When cooked properly, it has a savory crust and a juicy, pink center that practically melts in your mouth. It also cooks relatively quickly, making it a practical yet showstopping choice for your Easter menu.
Recipe for Easy Rack of Lamb
Ingredients:
- 2 TBS racks of lamb (about 1.5 to 2 lbs each)
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- Salt and freshly ground black pepper
Instructions:
1. Preheat the Oven
Preheat your oven to 450°F (230°C).
2. Prepare the Lamb
Remove the racks from the refrigerator about 30-45 minutes before cooking to bring them to room temperature. Pat them dry with paper towels.
3. Season Generously
Sprinkle the lamb all over with kosher salt and freshly ground black pepper.
4. Make the Herb Paste
In a small bowl, combine the minced garlic, chopped rosemary, thyme leaves, Dijon mustard, and olive oil. Mix well to form a paste.
5. Rub the Racks
Place the lamb on a clean work surface or cutting board, meat side up (bones curving down). Rub the herb mixture all over the meat, pressing it in to coat it well.
6. Arrange for Roasting
Place the racks bone side down on a foil- or parchment-lined baking sheet or roasting pan. If the bones are very long, you can gently wrap the tips in foil to prevent them from burning.
7. Roast the Racks
Roast in the preheated oven for 20-25 minutes for medium-rare, or until a meat thermometer inserted into the thickest part reads 125°F (52°C) for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium. The lamb will continue to cook as it rests, so pull it from the oven just shy of your target doneness.
8. Rest the Lamb
Transfer the lamb to a cutting board and loosely tent it with foil. Let it rest for 10–15 minutes before slicing.
9. Slice and Serve
Use a sharp knife to carve between the bones into individual chops. Serve immediately with your favorite sides and garnishes, such as fresh herbs or a drizzle of pan juices or sauce.
Tips & Variations
- Sear for extra flavor: For a deeper crust and richer flavor, sear the lamb in a hot skillet for 2–3 minutes per side before transferring it to the oven.
- Double the recipe: One rack typically feeds 2 to 3 people. For a crowd, roast two or more racks side-by-side.
- Seasonal sides: Rack of lamb pairs well with spring peas, asparagus, and creamy mashed potatoes.
Select the Best Rack of Lamb at The Butcher Shop
Rack of lamb is an easy way to bring sophistication and seasonal flavor to your Easter celebration. With a simple marinade and minimal prep, you’ll create a memorable meal for your guests. At The Butcher Shop, our lamb is sure to wow your guests. Like all our meats, our lamb is locally sourced and pasture-raised for a cleaner taste.
We’re taking Easter pre-orders now while supplies last, so get your holiday order in now. TBS also carries fresh-baked loaves of bread, fresh produce, local wines and beers, and everything you need to complete your Easter feast. Stop by today or give us a call to pre-order your ingredients.