[Plane]made French Rack of Lamb

[Plane]made French Rack of Lamb

Yes, this is the lamb rack recipe I had mentioned in the Formidable Woman Magazine Top Chefs Issue. This recipe is tried and true, minimal prep work, and always a crowd pleaser.

I’ll include the side dishes I prepared as well with this dish but overall the main focus of this post is the lamb rack.

To start, I like to source my French Rack of Lamb either from Whole Foods or Trader Joes when domestic in the U.S. as they offer already removed sinew (Frenching) from the bones of the lamb for presentation.

The classic presentation for a roasted rack of lamb, calls for frenching the meat—removing the layer of muscle and fat that extends to the end of the rib bones.


  • 2 sprigs of rosemary, chopped
  • 1 cup of soy sauce
  • A few TBSP of olive oil to rub on the lamb
  • 4 garlic cloves, minced
  • 1.5lbs French rack of lamb
  • Salt and Pepper


  • Start by seasoning your lamb with salt and pepper, front and back
  • Rub your minced garlic, chopped rosemary, and olive oil all over the rack of lamb, really cake it on to get the utmost flavor infusing for the marinating process
  • Place into large Ziploc bag and pour soy sauce into the bag to evenly coat the lamb
  • Let the lamb rack marinate for at least 30 minutes up to a few hours
  • Preheat oven to 400 degrees F
  • Line a baking sheet with aluminum foil and place lamb in the center, cook in the aircraft oven for approx. 25-30 mins. This will give you a medium rare cook.
  • Let it rest for at least 5 minutes out of the oven and then slice individually between the bones and serve

Side Dishes

Potato Au Gratin: Using a waxy potato variety, run alongside your mandolin on a thin setting. Layer in a greased baking dish and salt the layers as you go. Once complete, pour heavy cream until it lightly covers the layers of potatoes, crack fresh pepper over the top and bake for 30-40 minutes in a 400 degree oven.

Waxy potatoes are characterized by a thin, papery skin that can be scratched off using your fingernail. Red skin potatoes, new potatoes, and fingerling potatoes all fall into this category. These potatoes have a lower starch content and a waxy texture, so they hold their shape well as they cook.

Broccoli Bake: Slice 1/4 a red onion thinly, spread over broccoli florets, drizzle with olive oil and sprinkle salt and pepper, bake at 400 degrees for 15-20 minutes

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