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March 21, 2024

Cacio e Pepe Crusted Rack of American Lamb


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lamb loin chops with cucumber mint salad and sweet and smoky tahini


For the American Lamb: 

● 3 garlic cloves, peeled 

● 1 cup finely grated Pecorino 

● 1 1/2 teaspoons kosher salt 

● 3 teaspoons black peppercorns, toasted then ground

● 2 tablespoons extra virgin olive oil 

● 1/4 cup roughly chopped parsley 

● 1 rack of American lamb, frenched 

For the salad: 

● 1 large fennel bulb 

● 1 cup roughly chopped Italian parsley 

● Zest and juice from 1 large lemon 

● 1 tablespoon extra virgin olive oil 

● Salt 

● Black pepper


1. Prepare the Cacio e Pepe rub: 

Add the garlic, pecorino, salt, pepper, olive oil, and parsley to the bowl of a food processor or use a mortar and pestle. Pulse until finely chopped and everything is well combined. Rub and press this mixture all over the American lamb rack and place on a roasting pan or sheet pan for 1 hour. 

2. Roast the lamb: 

Preheat your oven to 450*F. Roast the American lamb in the upper third of the oven for 15 minutes before carefully flipping the rack over and roasting for an additional 10 minutes more, for medium rare. Remove the lamb when the thermometer hits 135*F then let it rest until the final temperature is 145*F for a perfect medium rare. 

3. Make the salad: 

Remove any tough roots and core from the fennel bulb and thinly slice with a knife or mandolin. Add this to a medium bowl and toss with the parsley, lemon zest and juice, olive oil, salt and pepper. 

4. Cut and serve: 

Stand the rack upright on a cutting board and let rest for 10 minutes before cutting. Serve with the Lemony Fennel & Parsley Salad.

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

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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