Roast Rack of Lamb with Potatoes is one of the most traditional Italian meat dishes, especially popular during Easter celebrations in Italy.
But the good news is—you don’t have to wait for Easter to enjoy this delicious recipe! It’s a wonderful choice for any special occasion, especially a Sunday lunch with family or friends.
The rack of lamb comes from the part of the animal that includes the ribs and the loin. It’s a naturally tender cut that stays soft and slightly pink after roasting—perfectly juicy and full of flavor.
In this recipe, I’ll show you how to roast a rack of lamb and serve it with classic Italian-style potatoes. Of course, you can also pair it with your favorite seasonal vegetables. Roman-style artichokes, for example, make a fantastic side dish.
This recipe is ideal for anyone who loves tender, aromatic meat. We recommend marinating the lamb with olive oil, salt, pepper, garlic, and plenty of rosemary for at least an hour before cooking—or even better, overnight in the fridge.
As it roasts, the rosemary and garlic will fill your kitchen with amazing aromas. The result? Incredibly flavorful lamb with a crispy potato side that’s sure to impress.
Try Roast Rack of Lamb with Potatoes! It's always a guaranteed hit!
Ingredients
Prep Time: 15 Mins | Marinade Time: 1 Hour | Cook Time: 45 Mins | Servings: 4
- 1 kg (2.2 pounds) of rack of lamb
- 4-5 sprigs of rosemary
- 3 cloves of garlic
- 6 tablespoons of extra virgin olive oil
- 500 g (1.1 pound) of potatoes
- Salt, to taste
- freshly ground black pepper, to taste
Instructions
Step 1) - First of all, clean the rack of lamb by removing the very fatty parts of the meat and any residual rind. then divide the ribs between them. If your butcher has not already done so, cut to the beginning of the loin and try to uncover the bones as much as possible by pushing the meat down.
Step 2) - If you want now you can cover the bones of the ribs with aluminum foil. This will prevent the bones from burning during cooking. Then in a baking pan pour 3 tablespoons of extra virgin olive oil and lay the meat on top.
Marinate the Meat
Step 3) - Season with plenty of rosemary, peeled garlic cloves cut in half, a pinch of fine salt to taste, ground black pepper and the other 3 tablespoons of extra virgin olive oil.
Step 4) - Cover with aluminum foil and leave to marinate for at least 1 hour. This preparation can be done even the day before, keeping the marinade in the fridge.
Boil the Potatoes
Step 5) - Meanwhile peel the potatoes and cut them into quite big pieces. Boil the potatoes in salted water for about 5 minutes and then drain them.
Step 6) - After marinating, take the pan with the meat and arrange the potatoes around it, add a little more of fine salt and ground black pepper to taste, especially on potatoes.
Bake and Serve
Step 7) - Bake for 30 minutes at 190°C (370°F) for a medium cooking of the meat.
Step 8) - After 30 minutes, remove the rack of lamb from the pan and set it aside. Lamb loin meat should not overcook and should remain pink and juicy inside. Finish cooking the potatoes for another 5 minutes at 250°C (480°F) so they will become golden and crispy.
Cut the rack of lamb between one rib and the other. Arrange them on a dish with some potatoes and serve.
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- Veal Milanese recipe
- Italian Stuffed Artichokes
- Roast Turkey Breast with Grapes
- Brasato al Barolo (Italian Beef Stew With Barolo Wine)
- Italian Roasted Potatoes
Storage
I recommend serving Roast Rack of Lamb fresh out of the oven for the best flavor and texture.
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to one day.
I don’t recommend freezing the lamb once it’s been cooked. However, you can safely freeze it raw—just place it in an airtight container and store it in the freezer for up to two months.
Tips
Cooking Lamb: Times, Temperatures, and Tips
When cooking delicate meats like lamb, the level of doneness is very important. Keep in mind that the cooking times given in recipes are just guidelines—they can vary depending on the size of the meat and your personal preference.
If you’re not very experienced or simply want to cook with more confidence, I highly recommend using a meat thermometer. It’s a very helpful tool that takes the guesswork out of the process.
Only by checking the internal temperature can you be sure the meat is cooked exactly the way you want it.
Here are the recommended temperatures to follow:
- Rare: 55°C (130°F)
- Medium-rare: 60°C (140°F)
- Well done: 70°C (160°F)
In my recipe, I suggest medium doneness, which means the lamb will be beautifully pink in the center.
Variations
Lamb in Italian Cuisine
Lamb has been part of Italian culinary tradition for centuries, especially in regions with a strong history of sheep farming.
You’ll find the most traditional lamb recipes in the Apennine regions and on the islands. These dishes are usually very simple—shepherds considered lamb a delicacy and would reserve it for special occasions and feast days.
Typical Herbs and Regional Flavors
Garlic, rosemary, and sage are the most common herbs used in Italian lamb recipes. However, depending on the region, you might also find more unique flavors like juniper berries, oregano, or fresh mint. Regions like Abruzzo, Sardinia, Lazio, and Campania are especially known for their rich variety of lamb dishes.
Grilled Lamb (Perfect for Spring)
Lamb is incredibly versatile and can be prepared in many ways—except boiling, which doesn’t suit this delicate meat. It’s best roasted, grilled, braised, or fried.
On warm spring days, grilling is one of the best ways to enjoy lamb. If you have a barbecue, you’ll be hooked—nothing beats the flavor of grilled lamb chops!
Lamb Ragù and Lasagna
Lamb also makes a delicious ragù, perfect for dressing fresh pasta or layering into a hearty lasagna.
Classic Italian Lamb Dishes
Some of the most beloved traditional Italian lamb recipes include:
- Roast Lamb with Potatoes – a true classic, especially for Easter.
- Stuffed Leg of Lamb – often prepared with herbs, breadcrumbs, and cheese.
- Fried Lamb Chops– tender, crispy, and kid-friendly.
- Lamb Stewed in Tomato Sauce – slow-cooked in passata di pomodoro for rich, comforting flavor.
Recipe Card
Roast Rack of Lamb with Potatoes
Ingredients
- 1 kg rack of lamb - 2.2 pounds
- 5 sprigs rosemary
- 3 cloves garlic
- 6 tablespoons extra virgin olive oil
- 500 g potatoes - 1.1 pound
- salt - to taste
- black pepper - to taste
Instructions
- Clean the rack of lamb by removing the very fatty parts of the meat and any residual rind. Then divide the ribs between them. If your butcher has not already done so, cut to the beginning of the loin and try to uncover the bones as much as possible by pushing the meat down.
- If you want now you can cover the bones of the ribs with aluminum foil. This will prevent the bones from burning during cooking. Then in a baking pan pour 3 tablespoons of extra virgin olive oil and lay the meat on top.
MARINATE THE MEAT
- Season with plenty of rosemary, peeled garlic cloves cut in half, a pinch of fine salt to taste, ground black pepper and the other 3 tbs of extra virgin olive oil.
- Cover with aluminum foil and leave to marinate for at least 1 hour. This preparation can be done even the day before, keeping the marinade in the fridge.
BOIL THE POTATOES
- Meanwhile peel the potatoes and cut them into quite big pieces. Boil the potatoes in salted water for about 5 minutes and then drain them.
- After marinating, take the pan with the meat and arrange the potatoes around it, add a little more of fine salt and ground black pepper to taste, especially on potatoes.
BAKE
- Bake for 30 minutes at 190°C (370°F) for a medium cooking of the meat.
- After 30 minutes, remove the rack of lamb from the pan and set it aside. Lamb loin meat should not overcook and should remain pink and juicy inside. Finish cooking the potatoes for another 5 minutes at 250°C (480 F) so they will become golden and crispy. Cut the rack of lamb between one rib and the other. Arrange them on a dish with some potatoes and serve.
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