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- A rack of lamb is a striking and sophisticated centerpiece for entertaining — and it’s juicier and more forgiving to cook than individual lamb chops.
- Basting the lamb with rosemary butter and finishing it with a sprinkling of fresh herbs accentuates the meat’s naturally robust flavor.
- It can be cooked either on the grill or in the oven, making it a great year-round option for any setup.
California chef David Kinch cooks his rosemary rack of lamb “low and slow,” either on the grill (his preference) or in a roasting pan in the oven. The gentle heat keeps the meat juicy and gives the cook full control over the doneness. For flavor, he bastes the meat in rosemary-infused butter — fragrant sprigs of fresh rosemary make a perfect brush.
Prepping a rack of lamb
Kinch recommends using a rack of lamb that’s been trimmed a certain way. The chine bones (the part of the backbone that attaches to the ribs) should be removed; this can require special equipment, so it’s best to ask your butcher to do it if they haven’t already. The rack should also be frenched — that is, the meat, fat, and other tissue should be removed from the rib bones to produce that classic clean look. This can also be handled by your butcher, but it’s not too difficult to do at home with a paring knife and some patience.
Notes from the Food & Wine Test Kitchen
- This recipe includes instructions for preparing the lamb either on the grill or in the oven; in Step 2, follow the directions for your method of choice.
- Kinch sprinkles the lamb with chopped fresh herbs just before serving; the warm meat makes the herbs especially fragrant.
