Are you looking for a simple yet flavorful pan-seared lamb recipe? Restaurant dining at home is easy with this step by step recipe on How to Make Rack of Lamb.
Pan-seared rack of lamb chops, when served with this Creamy Polenta Recipe and a side dish of Italian-style Broccoli Rabe makes a show-stopping meal.
It’s great for any festive occasion yet simple enough to make on a weeknight.
Since we do not want to overpower this very delicate flavored meat, you only need a few ingredients and 30 minutes to make a mouthwatering gourmet meal.
Lamb is usually served rare or medium-rare. In order to help you get it cooked to perfection, a meat thermometer comes in handy. (Refer to the tips and tricks section for temperature guidelines).
Let’s take a look at how easy this delicious lamb recipe is to make at home!
How to cook a rack of lamb
Remove your package of meat from the refrigerator at least one hour before you plan on pan-roasting it.
Once it is almost at room temperature, rinse and pat dry the meat. Place in a dish large enough to hold the ribs.
Season both sides of the meat with 1 teaspoon of dried rosemary and salt and pepper according to your preference.
Add ½ minced garlic, ½ minced french shallot, a few pinches of chili flakes, 2 tablespoons of white wine and 2 tablespoons of olive oil. Allow marinating for about 15 minutes; turn over a few times.
Over medium-high heat, heat 2 tablespoons of oil. Add the rest of the garlic and french shallots and sauté for 1 minute.
Add the lamb, meaty side down, and sear for about 2 minutes. Using tongs, hold the ribs sideways to sear the sides; then hold them upright to sear the base. This should take 1-2 minutes.
Add the rest of the marinade as well as 2 tablespoons of white wine. Reduce the heat to low, cover and cook for about 15-20 minutes, turning the meat over every 5 minutes or so. The total cooking time depends on the size of your lamb rack.
Insert a thermometer in the thickest part of the meat and test for doneness according to personal taste.
Remove the pan from the heat, cover loosely with foil and allow the meat to rest for 5 minutes before slicing into individual chops.
With a very sharp knife, cut between the lamb bones.
Serve immediately with your favorite side dishes.
Tips
- One portion is equivalent to 2 lamb ribs.
- Removing the meat from the refrigerator one hour before pan-roasting allows for even cooking.
- Allowing the meat to rest for 5 minutes before slicing redistributes the internal juices.
- During the resting phase, the meat continues to cook. Expect the internal temperature to increase by a few degrees.
Can I replace the dried rosemary with fresh rosemary?
Yes. Replace 1 teaspoon of dried rosemary with 1 tablespoon of chopped fresh rosemary. This is about 3 rosemary sprigs.
What is the safe cooking temperature for lamb?
According to this website, the safe internal temperature for lamb is 145°F (63°C). That being said, here are the descriptions and the internal temperatures recommended by AustralianLamb.com.
- Rare: 140°F (60°C) The center is raw, bright red all around.
- Medium-rare: 140°F-149°F (60–65°C) The center is red, with pink all around.
- Medium: 149°F -158°F (65–70°C) No redness, but pink all around.
- Medium well-done: 158°F (70°C) More brown than pink.
- Well-done: 167°F (75°C) Mostly brown.
Fancy dinner recipes we love
Recipe inspiration
Growing up Italian meant that lamb was often on the menu, especially for Easter Day.
My dad was a butcher by trade. As a result, he would buy an entire lamb and make all of his cuts.
Naturally, my mom would make so many wonderful dishes with this meat. She would also use the bones to flavor the Sunday sauce.
I purchase this cut of meat at my local Costco. I find it very convenient.
Recently, I made these pan-seared lamb chops with my good friend Carlo, a professional chef with over forty years of experience.
Come and take a look at us making this recipe. Just click on the following link and subscribe to the YouTube channel as we plan to share more wonderful recipes with all of you!
Enjoy!
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Maria
★★★★★ If you have made this lamb rib roast recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
How to Make Rack of Lamb: Pan Seared
Equipment
- Special equipment: meat thermometer
Ingredients
- 1 rack lamb french cut with 8 ribs
- salt and pepper to taste
- 1 teaspoon dried rosemary or 1 tablespoon fresh
- 1-2 cloves garlic separated
- 1 french shallots separated
- ¼ cup olive oil separated
- ¼ cup white wine separated
Instructions
- Remove the lamb from the refrigerator at least one hour before you plan on pan-roasting it.
- Once it is almost at room temperature, rinse and pat dry the meat. Place in a dish large enough to hold the ribs.
- Season both sides of the meat with rosemary and salt and pepper according to your preference.
- Add ½ minced garlic, ½ minced french shallot, a few pinches of chili flakes, 2 tablespoons of white wine and 2 tablespoons of olive oil. Allow marinating for about 15 minutes; turn over a few times.
- Over medium-high heat, heat 2 tablespoons of oil. Add the rest of the garlic and french shallots and sauté for 1 minute.
- Add the rack of lamb, meaty side down, and sear for about 2 minutes. Using tongs, hold the ribs sideways, to sear the sides; then hold them upright to sear the base. This should take 1-2 minutes.
- Add the rest of the marinade as well as 2 tablespoons of white wine. Reduce the heat to low, cover and cook for about 15-20 minutes, turning the meat over every 5 minutes or so. The total cooking time depends on the size of your lamb rack.
- Insert a thermometer in the thickest part of the meat and test for doneness according to personal taste.
- Remove the pan from the heat, cover loosely with foil and allow the meat to rest for 5 minutes before slicing into individual chops.
- With a very sharp knife, cut between the lamb bones.
- Serve immediately with your favorite side dishes.
Notes
- One portion is equivalent to 2 lamb ribs.
- Removing the meat from the refrigerator one hour before pan-roasting allows for even cooking.
- Allowing the meat to rest for 5 minutes before slicing redistributes the internal juices.
- During the resting phase, the meat continues to cook. Expect the internal temperature to increase by a few degrees.
- Rare: 140°F (60°C) The center is raw, bright red all around.
- Medium-rare: 140°F-149°F (60–65°C) The center is red, with pink all around.
- Medium: 149°F -158°F (65–70°C) No redness, but pink all around.
- Medium well-done: 158°F (70°C) More brown than pink.
- Well-done: 167°F (75°C) Mostly brown.
Christian
This was absolutely phenomenal. I threw some fresh rosemary and thyme in with the shallots and garlic when pan frying. I used Italian seasoning instead of just dried rosemary as well. Add the shallots when you turn the heat to low through because they just burn but otherwise a phenomenal recipe will definitely make again next year for Easter dinner. Served with mashed potatoes and honey garlic carrots.
Maria
Thanks so much for sharing, Christian!
Val
Made this for supper tonight… it was delicious!
Maria
Fantastic Val, thanks for sharing!