Easy Roasted Rack of Lamb (Gluten-Free, Dairy-Free)

Flavorful and tender, this easy roasted rack of lamb is the perfect main dish for the holidays or any special occasion. Serve with creamy mashed potatoes or green beans for hearty dinner. Totally gluten-free and dairy-free too.

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Beautiful and Tasty Roast Lamb Rack

While we eat chicken, pork and beef on a frequent basis, lamb is usually reserved for the holidays (think Easter or Christmas).

If there’s lamb at my dinner table, you can be sure that it’s a special occasion.

And this roasted rack of lamb is definitely worthy of gracing a holiday table. It’s tender, juicy and full of flavor…!

Why This Recipe Works:

• Simple Ingredients: The main ingredients required for making this oven roasted rack of lamb are easily accessible at the local grocery store (nothing fancy required)!
• Easy to Make: You’ll need to prepare the lamb rack beforehand so it has time to marinate in the flavors, but then roasting it is a pretty quick affair.
• Totally Gluten-Free & Dairy-Free: The good news is that this oven roasted rack of lamb is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this roast rack of lamb recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Lamb Rack: I recommend getting a well-marbled lamb rack as the fat will help to retain moisture and flavor.
• Olive Oil: I like using extra virgin olive oil for the best flavor. Alternatively, you may also use other types of vegetable oils (such as a canola oil, sunflower oil, avocado oil, etc).
• Garlic: Fresh garlic adds so much flavor to the meat, so I highly recommend you use fresh (as opposed to dried garlic). If you are a big fan of garlic, you can even add one or two additional cloves.
• Herbs: I used fresh thyme and fresh rosemary to season the meat. However, if you don’t have excess to fresh herbs, you can just use 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary instead.
• Seasonings: For seasoning the meat once it’s marinated, I used salt and ground black pepper. However, feel free to also use garlic powder, onion powder or Italian seasoning if you prefer.

How to Make Roasted Rack of Lamb (Step by Step):

1. Combine Oil, Herbs & Garlic

In a small bowl, combine olive oil, fresh chopped thyme, rosemary and minced garlic. Mix well to combine.

2. Marinate Lamb Rack

Spread the herb mixture all over the rack of lamb until it’s covered on all sides.

Place the lamb with the marinade in a zip-lock bag, then refrigerate it for at least 5-6 hours or overnight.

3. Prepare Lamb Rack and Preheat Oven

Remove the lamb an hour before roasting to allow it to warm up to room temperature. Make diagonal cuts on top, then season the meat with salt and pepper.

Place the rack of lamb on a roasting pan lined with aluminum foil. Preheat the oven to 425F.

4. Roast the Lamb Rack

Place the rack of lamb in a roasting pan, fat side up, and roast for 12-13 minutes in the preheated oven at 425F (this initially higher heat will help the outside become crispy).

Then reduce heat to 300F and roast for another 15 minutes. (Use a meat thermometer to check the internal temperature of lamb in the thickest part of the meat – it should be 125F for rare and 135F for medium rare).

5. Let Lamb Rest Before Slicing

Remove the rack of lamb from the oven and wrap in foil for 10-15 minutes to rest (this allows the juices to redistribute within the meat, making it more juicy).

6. Slice, Garnish and Serve

Once rested, cut the lamb chops in between the bones and serve with sauce and herbs.

Dish by Dish Tips/Tricks:

• Well-Marbled Rack: The fat will help to retain moisture and flavor, so make sure to get a well-marbled rack of lamb for the juiciest lamb chops!
• Make Sure to Marinate: Marinating the rack of lamb will create more flavor and tenderize the meat, so don’t skip the marinating time. Just prepare the lamb in the morning or the night before, then let it marinate for at least 5 to 6 hours or overnight before you roast it.
• Bring to Room Temperature: Make sure to bring the marinated lamb rack to room temperature for at least 30 minutes to an hour. This ensures that that the rack is all at the same temperature and promotes even cooking (preventing the outside from overcooking while the inside is still not done).