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    Home » Main Dishes » How to Make Rack of Lamb: Pan Seared

    How to Make Rack of Lamb: Pan Seared

    February 15, 2020 , Updated March 26, 2024 Maria 4 Comments

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    A rack of lambs on a wooden board.

    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. 

    A close up shot shows the pinkness of pan seared lamb chops on a wooden board.

    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!

    A single lamb rib roast set over creamy polenta in a white dinner plate.

    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. 

    A rack of lamb in a baking dish.

    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. 

    garlic and french shallots being sauteed in a frying pan.

    Over medium-high heat, heat 2 tablespoons of oil. Add the rest of the garlic and french shallots and sauté for 1 minute. 

    A rack of lambs being pan seared.

    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 as is or with this garlic herb sauce.

    A rack of lamb on a wooden board.

    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

    • Coquilles St Jacques
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    • Spinach Lasagna Roll-Ups

    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!

    THANKS SO MUCH for following and being part of the She loves biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    Ciao for now,

    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

    A rack of lamb on a wooden board.

    How to Make Rack of Lamb: Pan Seared

    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. 
    5 from 2 votes
    Print Save RecipeSaved! Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 servings
    Calories: 138kcal
    Author: Maria Vannelli RD
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    Equipment

    • Special equipment: meat thermometer

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    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.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    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.
    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.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 138kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Iron: 1mg
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    Filed Under: Main Dishes

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Christian

      April 10, 2023 at 10:18 pm

      5 stars
      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.

      Reply
      • Maria

        April 11, 2023 at 9:43 pm

        Thanks so much for sharing, Christian!

        Reply
    2. Val

      February 24, 2020 at 4:14 pm

      5 stars
      Made this for supper tonight… it was delicious!

      Reply
      • Maria

        February 25, 2020 at 9:25 pm

        Fantastic Val, thanks for sharing!

        Reply

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