A rack of lamb is the elegant, tender centerpiece cut from the rib section — often frenched for a striking presentation. Lean and quick-cooking, it’s the special-occasion cut.
Where Rack of Lamb Comes From
The rack is the set of rib bones between the shoulder and loin.
How to Cook Rack of Lamb
- Roasting: sear then roast to 125–130°F, then rest
- Frenched: for the classic presentation
- Crusted: with herbs and mustard
- Serve pink — it’s lean and premium
Rack of Lamb is part of the lamb rack primal. Find a farm raising pasture lamb near you.
How to Cook It
Best methods for this cut: Roasting, Pan-Searing. Browse all recipes & guides.
Frequently Asked Questions
What temperature should rack of lamb be?
Roast to about 125–130°F for medium-rare, then rest. It is lean and best served pink.
What does frenched mean?
Frenching means scraping the rib bones clean of meat and fat for an elegant presentation — common on rack of lamb.
How long does rack of lamb take to cook?
Sear, then roast about 15–20 minutes at 400°F to medium-rare, depending on size.
Try this recipe: Herb-Crusted Rack of Lamb