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December 10, 2018

Barbacoa Rack of American Lamb


Recipe Provided By
"The Food Joy"
Prep Time

-- min

Cook Time

-- min

Total Time

-- min



Barbacoa Rack of American Lamb on serving dish with roasted carrots


Barbacoa Marinade

  • 1 (7.5-ounce) can chipotle peppers in adobo sauce, peppers removed from sauce
  • 1/3 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons oregano
  • 2 teaspoons cumin
  • 1 teaspoon cloves
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 6 garlic cloves


In a blender, add chipotle peppers, vinegar, brown sugar, oregano, cumin, cloves, cinnamon, allspice, and garlic; blend until well combined. 

Place lamb rack in a large zip-close bag; cover lamb with marinade. Seal the bag; squeeze as much air out as possible. Refrigerate for 4 hours to overnight. 

Remove lamb from bag 1 hour before roasting, allowing it to rise to room temperature. Place lamb on a foil-lined baking sheet; cover bones with foil to prevent burning. Bake for 10 minutes at 450 degrees F; bake another 10 to 20 minutes at 300 degrees F. Use a meat thermometer to check the temperature in the thickest part of the lamb for 145 degrees F. Rest the lamb rack on a cutting board covered with foil for 15 minutes before slicing. 

Using a large, sharp knife, slice between each bone; serve immediately.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Barbacoa Rack of American Lamb on cutting board
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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