Pan seared New Zealand or Australian Rack of Lamb is easy, festive, dress-up and delicious. And that says it all! Serve it with a beautiful side of Greek salad or for a really decadent dinner, try Gratin Dauphinoise potatoes.

Rack of Lamb

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Course: Dinner
Cuisine: French
Keyword: 30 Minute Meal, Casual Dinner Party, Special Dinner, Spring
Prep Time: 10 minutes
Cook Time: 10 minutes
Passive Time: 1 hour
Total Time: 1 hour 20 minutes
Degree of Difficulty : Easy
Servings: 2 people
Tip : For best results, buy frozen New Zealand or Australian rack of lamb.


  • 1 rack New Zealand or Australian rack of lamb
  • kosher salt and freshly ground black pepper
  • drizzle of olive oil


  • Gather all ingredients before starting recipe.
  • Pre heat oven to Convection Oven400 °F
  • Trim the cap off the rack.
  • The racks come 'Frenched' just remove any remaining bits between the bones after removing the cap and season well with salt and fresh black pepper. Drizzle with a bit of olive oil and allow to rest for an hour before cooking.
  • Heat a small oven proof frying pan over high heat for 1-2 minutes, then add the rack, skin side down.
  • Turn to rack side down and place in a Convection Oven400 °Foven for 10-12 minutes
  • Remove from oven and place on a cutting board and allow to rest for 5-10 minutes before slicing.
  • Slice and serve.

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