Recipe: Classic Australian Rack of Lamb

If you’re from Australia or New Zealand, you probably love a classic rack of lamb.

Here’s a simple recipe from my Mum. My Mum cooked this once for us when she visited New York, God bless her memory. This Australian Rack of Lamb Recipe works US gas ovens and is mother approved.

Cooking Time: ~ 90mins for a rack

Important: You need to cook for about 30min per pound.

I recommend letting the rack of lamb get to room temperature first to get the best result.

  1. Pre-Heat Oven to 425 F (~220C).
    Note. You will reduce the oven to 400F when you put the Lamb in the oven.
  2. Diamond-Cut / Score the Lamb.
  3. Season with Olive Oil
  4. Season with Coarse Salt and optionally coarsely chopped mint.
  5. Stand up lamb, interlocking the bones on an oven tray with a raised rack.
  6. Reduce oven temperature to 400F (~200C) and put the Lamb in the oven.
  7. Sit back, relax, for at least 90min time.

The cooking time really depends on the meat/fat content. It can take up to 2 hours, I typically plan for 2 hours and check the internal temperature at the 90minute mark.

If roasting with vegetables put the vegetables in first for 15-30minutes.

Rack of Lamb: Internal Temperature Guide

If you want to check the internal temperature of the Rack of Lamb is right for your preferences:

  • Rare: 115-120°F
  • Medium-Rare: 125°F
  • Medium: 130°F
  • Medium-Well: 145°F
  • Well Done: 150°F


Like this? Hungry? Check out some other recipes I have shared.

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