Roasted Rack of Lamb With Barbecue Rub 3.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Apr 9, 2014

The lamb recipe in the Torah's book of Exodus amounts to this: "Do not eat any of it raw, or cooked in any way with water, but roasted ... over the fire." If the weather is amenable to grilling over an outdoor flame by Passover time, feel free to do so. If not, use this recipe to oven-roast the meat.

A rack of lamb is a good choice for roasting. It is the rib section and can be divided into lamb chops for serving. The shank and other large cuts of lamb may be prepared in a similar way. For larger pieces, score with a small knife before slathering with rub. Then place fat side up in a roasting pan and heat in a 475-degree oven for the first 5 minutes. Reduce the heat to 325 degrees and roast for 30 minutes per pound, checking for doneness with a meat thermometer as directed below.

Serve with matzoh and Maror Salad.

Make Ahead: The lamb needs to marinate in the refrigerator for 1 hour.

Where to Buy: Ribs, shanks and other cuts are available from, a local source for grass-fed kosher meat, as part of the "half saddle" package.

Servings: 3 - 4
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon kosher for Passover powdered beef or chicken bouillon
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground ginger
  • 2 teaspoons sweet or hot paprika
  • 1/2 teaspoon ground cinnamon
  • 1 small onion, finely chopped (1/2 cup)
  • 2 tablespoons finely chopped garlic
  • 1 to 2 tablespoons prepared white horseradish
  • 1 tablespoon light brown sugar
  • 2 racks of lamb, frenched (about 2 pounds total)

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Combine the oil, lemon juice, powdered bouillon, pepper, ginger, paprika, cinnamon, onion, garlic, horseradish (to taste) and brown sugar in a bowl; mix well. Use as much of the mixture as possible to coat the racks of lamb (meat and fat). Cover or place in a zip-top bag to rest in the refrigerator for 1 hour.

Preheat the oven to 450 degrees.

Place the lamb racks fat side down in a large cast-iron skillet or small roasting pan. Roast for 15 minutes, then begin to check the internal temperature of the meat by inserting an instant-read thermometer (away from the bone), which should register between 125 and 140 degrees; roast further to taste (up to 25 minutes, depending on your preferred degree of doneness).

Let the lamb rest for 10 minutes before slicing and serving.

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Recipe Source

Rub recipe adapted from Michael Twitty of; lamb roasting recipe adapted from "The Joy of Cooking," by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker (Scribner, 1997).

Tested by Mike Cutler.

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