Rack of Lamb
cooking times
20 min – 30 min At the most common temperature, 400°F, a rack of lamb takes about 20 min – 30 min. Pick your temperature below for the full chart. Done is always 145°F internal.
Pick your temperature
When is it actually done?
145°F internal The USDA FSIS safe minimum internal temperature for this cut is 145°F, followed by a rest of about 10 minutes. The clock estimates; the thermometer decides. Every time on this page is a planning range, not a doneness test.
Sizing: Times are per 1.5–2 lb frenched rack (8 ribs), for medium-rare to medium. Two racks roast in the same time.
Doneness temperatures
| Doneness | Internal temp | |
|---|---|---|
| Medium-rare | 130–135°F | below the USDA minimum |
| Medium | 135–145°F |
USDA FSIS recommends a minimum of 145°F with a 10-minute rest for whole cuts. Rare and medium-rare sit below that guideline — a personal choice many cooks make with fresh, well-handled meat, listed here because these are the temperatures cookbooks and restaurants use.
Worth knowing before you start
- Sear the fat side in a hot pan first — the oven time is too short to render and brown it on its own.
- Pull at 5°F below target; a thin rack carries over fast.
- Rest before cutting into chops, or the first slice bleeds the whole rack's juices onto the board.