Tabasco and Garlic–Marinated Rack of Lamb

Debbie Gold

Tied House, Chicago

JBF Award winner Debbie Gold gave us a master class in cooking a perfect rack of lamb in Kansas City. This is a perfect dish for a celebratory dinner, especially with her deliciously bright cauliflower tabbouleh.


4 servings


  • 2 cloves garlic, minced
  • 2 teaspoons chopped rosemary
  • 1 teaspoon chopped thyme
  • One 1 ¼ to 2 pound lamb rib rack (with approximately 7 to 8 ribs)
  • Salt and freshly ground pepper to taste
  • 1 tablespoon Tabasco 
  • 2 tablespoons olive oil
  • Cauliflower Tabbouleh


Marinate the lamb: in a small bowl, combine the garlic, rosemary, and thyme. Rub the lamb all over with the herb and garlic mixture. Sprinkle the lamb with freshly ground black pepper and salt to taste and place in a thick plastic bag. Add the olive oil and Tabasco sauce; spread the oil around so that it coats the lamb all over. Squeeze out as much air as you can from the bag and seal. Put the lamb in the refrigerator to marinate for 1 hour.

Remove the lamb from the refrigerator 1 1/2 to 2 hours before you want to cook it so that it comes to room temperature. (Note: if the meat is not at room temperature, it will be hard to cook it evenly.)

Preheat the oven to 450°F and set the rack so that it’s in the middle of the oven.

Score the fat of the lamb by making sharp shallow cuts through the fat, spaced about an inch apart. Wrap the bones in foil and place the lamb in a baking pan fat side up. Season the rack with salt and pepper. Roast the lamb in the oven for 10 minutes, or until the surface of the roast is nicely browned. Lower the heat to 300°F and cook for 10 to 20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well-done you want your lamb). For rare, cook the lamb until it reads 125°F on a meat thermometer inserted into the thickest part of the rack or 135°F for medium-rare. Remove the lamb from the oven, cover with foil, and let rest for 15 minutes.

Cut the lamb chops away from the rack by slicing between the bones. Serve 2 to 3 chops per person along with the Cauliflower Tabbouleh.