We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Rack of Lamb?

Mary McMahon
By
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Rack of lamb is a cut of lamb from the ribs. The rib section is cut out and roasted whole, brought to table in its complete form for cutting and serving. This is a popular cut of lamb in many regions of the world and there are numerous ways to prepare it. Most butcher shops carry rack of lamb in the spring, during lambing season, and can order it by special request at other times of the year. Off-season rack of lamb may be frozen rather than fresh, depending on availability in the area.

A typical rack of lamb is served with the trimmed bone ends protruding. In a variation known as a crown roast, the ends of the bones are capped with paper as a decorative element and the rack of lamb may be wrapped in a circle so that it resembles a crown. The origins of this dish appear to lie in England, and it continues to be popular during the holiday season and on other special occasions.

Meat on this cut is tender, juicy, and flavorful. In addition to being roasted in an oven, rack of lamb can be prepared on the barbecue or spit as well. Glazes and sauces are used to preserve moisture while the dish cooks and to add flavor. Lamb can safely be eaten rare and is often taken out of the oven before it is completely cooked to allow the meat to cook through while resting without drying out or becoming leathery.

A simple roast rack of lamb may be made with a basic oil and herb rub. People can use a variety of sauces and marinades to prepare lamb, including Asian, Middle Eastern, and Indian inspired sauces. Popular accompaniments for this dish include roast vegetables, rice, yogurt dipping sauces, and mint sauces. The dish can be eaten cold or hot, although if lamb is going to be eaten cold, it needs to be refrigerated as soon as possible after cooking so bacteria do not have an opportunity to colonize the meat.

Fresh rack of lamb can be kept in the fridge for several days before cooking, or sealed tightly and frozen. Frozen meat will keep for six to eight months if it is packaged appropriately, although sometimes freezer burn may develop. When thawing meat, people should place the meat on a plate in the fridge, rather than thawing at room temperature, to reduce the risk of food-borne illness.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments
Mary McMahon
Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.