From Ordinary to Extraordinary: How to Cook Rack of Lamb to Perfection

How to cook Rack of Lamb Well hello, friends today I have a fantastic recipe to share with you: How to Cook Rack of Lamb. It’s a great choice for a special occasion or when you want to elevate your everyday cooking.

Rack of Lamb can trace its origins to the European and Mediterranean regions, where it has long been celebrated as a centerpiece of elegant dining. It has become a symbol of gourmet cuisine, renowned for its tenderness and delicate flavor.

A rack of lamb is a premium cut of meat that you can usually find at your local butcher or grocery store, normally in a bone-in presentation. I bought mine at my local Costco! Typically it’s sold with eight ribs per rack, offering a visually impressive feast when cooked.

The Perfect Rack of Lamb _ Chef Jean Pierre In the video below I’ll take you through the step-by-step process of preparing and cooking your lamb, ensuring you’re equipped with all the know-how to cook a rack of lamb to perfection. We’ll cover everything from seasoning to cooking times to ensure you achieve that juicy, melt-in-your-mouth perfection. Whether you’re a beginner or an experienced cook, this recipe is easy to follow and will yield delicious results.

I have also shared other Lamb recipes that may interest you. Click here to see a recipe on Lamb Chops in a Mascarpone and Fresh Bread Crumb Crust, or here for a Roasted Lamb Loin Recipe.

But for now, get ready to learn how to cook rack of lamb perfectly and create a dining experience that will be the talk of the dinner table.

So, let’s get cooking!

How To Cook Rack Of Lamb

How to Cook Rack Of Lamb Perfectly Every Time!

Hello friends, today I want to share with you How to Cook Rack of Lamb — a recipe that is surprisingly simple to make at home. Nothing quite evokes the aura of fine dining like a beautifully cooked rack of lamb, with its blend of robust flavors and delicate tenderness.
It is the perfect centerpiece for a fancy dinner, offering a dining experience that is as visually stunning as it is delicious. In the video I will walk you through every step, ensuring that even beginners can master the art of creating this delicious dish. So, whether you're cooking to impress at a dinner party, or simply want to treat yourself to an exquisite meal, you are going to love this recipe.
4.16 from 51 votes

Recipe Video


  • 1 Rack of Lamb with 8 chops, 1 ½ to 2 ½ lbs.
  • 1 cup Fresh Breadcrumbs
  • 2 tablespoon Dijon Mustard
  • Salt and Freshly Ground Black Pepper to taste

Red Wine Reduction:

  • 2 tablespoons Sweet Butter
  • ¼ cup Shallots chopped
  • 1 teaspoon Garlic chopped
  • 4 tablespoons Black Mission Fig Balsamic Vinegar
  • 2 cups Red Wine
  • 1 tablespoon Tarragon chopped
  • ¼ cup Port Wine, if you have some
  • 2 cups Beef Stock
  • 1 tablespoon Cornstarch dissolved in 1-tablespoon water ONLY if needed
  • 3 tablespoons Sweet Butter
  • Salt and Pepper to taste

Roasted Brussel Sprouts with Benton’s Bacon:

  • 1 pound Brussel Sprouts
  • 2 to 3 tablespoons Clarified Butter, if you have it, if not use only the oil below
  • 2 tablespoons Butter Infused Olive Oil
  • ¼ pound Bacon diced
  • ½ cup Red Onion diced
  • 3 tablespoons Black Mission Fig Balsamic Vinegar


For the Rack of Lamb:

  • Preheat Oven to 425°/450°
  • Clean and prepare the rack as per the video on YouTube.
  • Place the rack on a roasting pan and roast for 20 to 25 minutes, or until the crumbs are golden brown.  Remove the rack from the oven and let rest 15 minutes to redistribute the juices. 

For the Red Wine Reduction:

  • In a saucepan, heat the olive oil and add the shallots.  When they are a light golden brown, add the garlic, balsamic and the red wine, the tarragon and let it reduce until about ¾ cup remains. Add the stock and let it cook for a few more minutes.  Add cornstarch mixture and stir until smooth. (ONLY if needed it).  
  • If you wish at this point you can strain the sauce. Add butter off the heat and adjust the salt and pepper to your liking.

For the Roasted Brussel Sprouts with Benton’s Bacon:

  • Preheat Oven to 375°
  • Poach in lightly sugared water the sprouts for about 10 minutes or until 80% cooked and immediately plunge them in ICE COLD water to cool.  
  • In a sauté pan, heat some olive oil or butter and sauté the bacon for a few minutes.  Add the onion and cook for a couple minutes and add the sprouts and mix well.  
    Add salt and pepper, mix well and put them in a lasagna pan.
  • Drizzle balsamic vinegar on top and bake for about 15 minutes until crispy and serve with the Balsamic just before serving.


Click here for the Fresh Breadcrumbs
Chef Jean-Pierre

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