Lamb racks – in 30 minutes

Lamb racks! …. finally! …a meat recipe again! After soup and salad recipes, this is really needed, as I could already sense that our meat-loving male readers were getting a bit impatient. I also heard through the grapevine that big uncle Tom is waiting for more meat (recipes). I can already promise you some substantial meat recipes later in June, when he and his wife Isolde will come to visit us here in Copenhagen. Schweinebraten (pork roast) is a must, and maybe I can also get him to grill some of his awesome spareribs… Let’s see – but now back to the lamb.

Lamb RacksThese lamb racks are a really quickly prepared meal. I’d say quicker than ordering Pizza, and probably more impressive. Most of my friends who read this have probably already eaten it at a dinner at our place – it’s one of my favourite dishes to prepare for guests, and also very versatile. In the winter, my favourite combination are the lamb racks with a chocolate-chili-olive oil sauce and celery puree. They also go very well with the classical potato-gratin/ green beans or any salad.

For the FoodFamily launch weekend, we chose the lamb racks as main dish of the Day 2 Menu, and the couscous salad with pomegranate and the salad of grilled eggplants and tomatoes harmonized perfectly with it. Normally, I simply season the racks with olive oil and garlic (sometimes fresh rosemary) – but this time, I added a little bit of Ras el Hanout, an oriental spice mix which is also used in the couscous recipe.

Until last week I always prepared the lamb racks in the oven, now I also tried the grill – and they turned out as good. The trick when making them in the oven is the high temperature of 220°, which makes it redundant to roast them in the pan before. Racks in the hot oven – wait 18 minutes (while you prepare the side dish) – take them out – let rest for 8 minutes – ready. As simple as that – and so far, they always turned out perfectly “medium/rare”.

lamb racks

Recipe for 30-minute lamb racks

Serves 4 (or 2 hungry men)


  • 2 lamb racks (without the fat layer, otherwise remove it)
  • salt
  • freshly ground black pepper
  • olive oil
  • 1 garlic clove
  1. Preheat the oven to 220°C, including the baking tray
  2. Mix olive oil, salt, pepper and the finely chopped garlic clove in a bowl. Rub into the meat.
  3. Put  lamb racks onto aluminium foil and into the preheated oven. Set the timer to 18 minutes.
  4. Prepare your side dish. After 18 minutes, take the lamb racks out of the oven and let them rest for about 8 minutes.
  5. Slice each lamb racks into 4 pieces (2 bones per piece) and that’s it – serve.


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