Step 1

Preheat the oven to 375°F. Place the lamb in a shallow roasting pan. Editor's Tip: No preliminary searing is required. Some rack of lamb recipes where the lamb is roasted at a higher heat—usually 400° or more—will often have you sear the lamb on the stovetop to give it some color before roasting in the oven. This lower oven temperature allows the outside of the lamb to get plenty of color in the oven while leaving the inside perfectly tender and juicy.

Step 2

In a small bowl, combine the lemon zest, oregano, garlic, oil, salt and pepper. Rub the mixture over the lamb on all sides. Editor's Tip: There are countless other types of herbs and seasoning choices for lamb. Once you master the basics of how to cook a rack of lamb, you may explore some of the variations listed below, or create your own enticing dry rub recipes.

Step 3

Bake the lamb for 30 to 40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let it stand for at least five minutes before carving. To serve, garnish with fresh oregano and lemon slices if desired. Editor's Tip: Keep in mind that the lamb will continue to cook as it rests (a process known as "carryover cooking"). Therefore, you may want to pull the lamb from the oven when it reads about five degrees less than your final desired internal temperature.