Frenched Rack Of Lamb

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Tender oven-roasted rack of lamb, seasoned with rosemary, fresh lemon juice, and garlic, is perfect for entertaining and so easy to make!

Frenched Rack of Lamb on a sheet pan
Frenched Rack of Lamb

I make lamb chops all the time because they are quick and easy, and my family loves them. They are also perfect for entertaining when you want to make something special that’s also simple to do. You can season the racks ahead and
then pop them in the oven when you’re ready to eat. Just be sure to let the lamb rest at room temp before roasting. For more lamb recipes, try my Grilled Rosemary Lamb Chops and Roasted Boneless Leg of Lamb.

Frenched Rack of Lamb on a sheet pan with rosemary.

I usually get my frenched rack of lamb delivered from Crowd Cow. If you’re not familiar with them, they ship raised right meat with no hormones and sustainable seafood, right to your door. I started using them when we were on lock down and continue to get crab, steaks, lamb, chicken, etc.  You can get $25 off your first order here.

What is frenched rack of lamb?

Frenched rack of lamb is when the fat and meat is removed from the bones, which makes for a prettier presentation. Often, you can find racks of lamb already frenched at the supermarket. You can also ask your butcher to french it for you. If you’d like to learn how to do it yourself, has a step-by-step guide on “How to French a Rack of Lamb.”

How to Tell When Your Lamb Chops Are Done

We like our lamb chops medium rare. The most fool-proof way to know for sure that your meat is in the medium rare range is to use an instant-read thermometer. A thermometer allows you to know — not guess —that your meat has reached the medium rare range of 130-135 degrees.

What to Serve with Rack of Lamb

This rack of lamb would be delicious served with Instant Pot Mashed Potatoes, Baked Sweet Potatoes or Rice Pilaf. For some veggie side dishes, try Chopped Salad with Feta, Roasted Brussels Sprouts and Butternut or Roasted Parmesan Green Beans.

raw rack of lambcooled rack of lamblamb chopsFrenched Rack of Lamb close up.

More Lamb Recipes You’ll Love:

Frenched Rack of Lamb on a sheet pan
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Frenched Rack Of Lamb

335 Cals 46.7 Protein 0.5 Carbs 16 Fats
Prep Time: 10 mins
Cook Time: 25 mins
rest time: 10 mins
Total Time: 45 mins
Yield: 8 servings
COURSE: Dinner
CUISINE: Mediterranean
Tender oven-roasted rack of lamb, seasoned with rosemary, fresh lemon juice, and garlic, is perfect for entertaining and so easy to make!


  • 4 cloves garlic, crushed
  • 1 teaspoon chopped fresh rosemary leaves
  • 2 racks of lamb, frenched (2 pounds each, 8 ribs each)
  • 1/4 lemon
  • 1 1/2 teaspoons kosher salt and freshly ground pepper, to taste


  • Season the lamb racks with lemon juice and season with salt and pepper on both sides.
  • Rub the garlic all over them and sprinkle with rosemary.
  • Set the racks fat side up on a large rimmed baking sheet lined with foil if desired and let stand for 1 hour.
  • Preheat the oven to 450°F.
  • Roast the lamb in the upper third of the oven for about 25 minutes for medium-rare meat, or until a thermometer reaches 130F (or longer if you like your cooked medium or medium-well). Simply insert the tip of the thermometer through the side of the chops and into the thickest part of the meat, careful not to touch the bone (which is hotter than the meat that surrounds it).
  • When that spot reaches 130°F, it’s finished. The temperature will continue to rise an additional 5 degrees as the lamb rests.
  • Transfer the lamb racks to a carving board and let them rest, tented with foil for 10 minutes.
  • Carve the lamb in between the rib bones and transfer to plates.
  • Serve right away. Trim fat before eating*.


*Nutrition is based on trimmed lamb. When cooking the whole rack, I found it best to trim the fat before eating rather than before roasting.


Serving: 2chops, Calories: 335kcal, Carbohydrates: 0.5g, Protein: 46.7g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 140mg, Sodium: 352.5mg, Sugar: 0.5g
Keywords: lamb chops, Rack of Lamb

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  1. This recipe is spot on. Do not skip the lemon if you are questioning it. It literally makes the dish.

  2. Made this tonight and it was delicious! It was my first time cooking lamb, and this recipe got a unanimous thumbs up, “please make again” from my family.

  3. Thank you for a very good recipe. Truly enjoyed!

  4. My toddler LOVED this… I didn’t have enough lamb chops for our family of 4… next time I will buy at least 2 pounds! Nothing to change in this recipe

  5. Why are ther 3 6’s at the top of the page???

  6. This was amazing. Made it for Easter dinner and everyone loved it. So simple, too, which no one would ever suspect by how good it tasted. I usually make the grilled rosemary lamb chop recipe from this site (wonderful as well) but this will be my new go-to for Easter. I will still make the grilled ones for other occasions. My daughter requested the stuffed red bliss potatoes and my husband wanted the roasted asparagus with parmigiano-reggiano sprinkled on top for sides (also from this site). Thank you for helping my family to eat more healthy!

  7. The meat falling off from the bones is very fun to watch and I enjoy eating it. But I never try to make my own, thanks for sharing this recipe! I’ll let you know as soon as I’ve tried it.

  8. This recipe blew my family away! Saving it for special occasions. 

  9. This was so simple and delicious but gives every impression of being incredibly fancy!

  10. Is the nutrition accurate? 1352 calories total for 4 lbs of lamb rack?

  11. This looks wonderful! I love lamb and will have to try this!