Easiest Rack of Lamb

Cut Rack of Lamb

I think I found a magic sauce. It transformed my chicken-breast eating experience and now my rack-of-lamb-eating experience. Never would I have guessed that a simple stir of mayonnaise, mustard and some fresh herbs would play such a role in my meat-cooking endeavors these days. Seriously, everything this sauce touches turns to mouth-watering goodness.

Let’s see, how else can I sell this recipe to you? It takes five minutes to prepare. It’s foolproof. And if you enjoy gnawing on bones as if they were lollipops, this recipe is for you. Make it.

Rack of Lamb — Just Out of the Oven

Rosemary & Thyme

Lamb — Prepped for Oven

Cooked Rack of Lamb

Rack of Lamb

Serves 2
This rack of lamb goes beautifully with crispy fingerling potatoes.

1 rack of lamb, about a pound
kosher salt
fresh cracked pepper
2 T. mayonnaise
2 tsp. mustard
chopped fresh herbs*: rosemary, thyme, chives, mint, tarragon — whatever you have

*Rosemary and lamb always go well together but I adore tarragon with this recipe as well.

1. Preheat the oven to 475ºF. Place lamb on a parchment-lined (for easy clean-up) rimmed baking sheet. Season with salt and pepper on all sides. Mix together mayo, mustard and herbs. Spread in an even layer across the rack of lamb — you might not need it all.

2. Place pan in the oven. Bake for 10 minutes, reduce heat to 400º and bake for 10 more minutes. Take pan out of the oven and place lamb on a board to rest. Let rest for at least 10 minutes. Seriously, no less than 10 minutes — I can’t emphasize resting enough. Cut and serve.

Notes: The lamb takes about 20 minutes to cook but depending on the size of the rack, the temperature of the lamb (room temperature or cold), and the reliability of your oven, the time will vary slightly. It might take a teensy bit of practice to nail it. For example, I made a rack today that weighed .92 lbs, and I removed it before the 20-minute mark because after 18 minutes it felt perfectly firm.

Rack of Lamb


  1. says

    My fiancée and I tried rack of lamb once at a swanky steakhouse downtown(thank you, restaurant.com!), and it was one of the finer things we’ve eaten out. Someday we’ll be bold enough to try it at home — this will be the recipe!



  2. says

    I am a huge rack of lamb person. If it is on the menu i order it. Most of the time i make mine with rosembary and garlic and make it into a paste. But this looks fabulous major and mustart. I think i just need to try this next time.

  3. says

    Love this-I make the same topping and add parmesan to it and in tomato season slater this on whole tomatoes (topped off) and bake-really good. I will definitely try both lamb and chicken this way.

  4. says

    Made this for a dinner party – HUGE hit. I love cooking rack of lamb and this is the easiest recipe ever. Next time I will add mint to the oregano, rosemary, thyme and garlic blend I used. Thanks! BTW – this technique is also awesome on boneless, skinless chicken breasts – keeps them from drying out.

  5. Teddi says

    I used this recipe to my make my first rack of lamb. It turned out PERFECTLY and my husband couldn’t stop raving about the dish, especially the coating. I used tarragon, thyme and rosemary. Thank you so much for such an easy recipe with exceptional results!

    • says

      Wonderful to hear this Teddi! Tarragon has to be my favorite herb. It imparts such flavor. So happy this worked out for you. I love this one, too.

    • says

      I would estimate at least 2 per guest. Some of the guests will want more, some will be happy with just 2. Better to have more than less — these are kind of irresistible, so if you have a platter of chops lingering in the center of the table, they most likely will disappear. Hope they turn out well!

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