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 (thanks Mum) that works in US gas ovens.

Cooking Time ~ 2 hours

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)
  2. Diamond-Cut / Score the Lamb.
  3. Season with Coarse Salt and optionally coarsely chopped mint.
  4. Season with Olive Oil
  5. Stand up lamb, interlocking the bones on an oven tray with a raised rack.
  6. Reduce oven temperature to 400F (~200C) and put Lamb in oven.
  7. Sit back, relax, for the 2-hour cooking time.

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