Perhaps it is the elegant presentation of the elongated arched petite bones or dark crust and pink flesh that elicits so much amuse and delight. Either way, roasted rack of lamb is a very special dish reserved for celebratory dinners in my house.  Unlike many other 'special' dishes that require extensive preparation, this one is easy  to accomplish in a very short amount time. 

This is a recipe that I learned from my old friend and amazing cook, Ken Miller. Many recipes call for searing the rack on the stove before roasting in it the oven to create a crisp crust, but this recipe accomplishes the same firm crust with a simple dry rub. Elegant, simple and quick, what's not to like about this recipe!



  1. Heat the oven to 425 F.
  2. Combine the rosemary, sea salt and peppercorn in a grinder. Grind to a fine powder.

  3. With a paper towel pat the lamb rack dry to enable the meat to brown properly. Season the rack of lamb with the rosemary powder, taking care to rub the entire surface of of the meat for the dry crust.
  4. Place the rack bone side down in a pan, preferably a cast iron pan. Roast the lamb for 15-18 minutes in the oven. Use a meat thermometer to check for the desired degree of doneness, 120F for rare, 150F for medium. Be sure to remove the rack before it reaches the desired temperature as the meat will continue cooking when it rests. 
  5. Once the rack is cooked, remove the lamb from the oven and place it onto a cutting board or plate. Allow it to rest for at least 10 minutes. This is an important step to ensure that the juices settle and the meat retains its moisture.

Serve with herbed potatoes or garlic mashed potatoes and a good California cabernet sauvignon or Australian shiraz.

Serves 2-4