Description
This classic oven-roasted Rack of Lamb is infused with a fragrant rosemary garlic marinade, seared to lock in flavors, then roasted to perfect medium-rare tenderness. Served with a vibrant Salsa Verde, this dish is elegant and perfect for special dinners or gatherings.
Ingredients
Scale
Marinade and Lamb
- 2 x 800g racks of lamb, frenched
- 4 garlic cloves, minced
- 1 tbsp fresh rosemary, finely chopped
- 4 tbsp extra virgin olive oil
- 1/2 tsp cooking salt
- 1/4 tsp black pepper
For Searing and Basting
- 2 tbsp olive oil (1 tbsp per rack)
- 30g butter, cut into 1cm cubes
- 2 garlic cloves, smashed
- 1 sprig fresh rosemary
Accompaniment
- 1 quantity Salsa Verde (see separate recipe)
Instructions
- Marinate Lamb: Combine minced garlic, chopped rosemary, extra virgin olive oil, salt, and black pepper in a ziplock bag. Add the racks of lamb and massage the marinade thoroughly to coat the meat. Seal and refrigerate for at least 24 hours and up to 48 hours to develop flavor.
- Bring to Room Temperature: Remove the lamb from the refrigerator 1 hour before cooking to ensure even roasting.
- Prepare Bones: Optionally, wrap each exposed bone of the racks with small pieces of foil to keep them white and presentable after cooking.
- Preheat Oven: Set your oven to 200°C (390°F) or 180°C fan-forced and allow it to fully reach temperature.
- Sear Lamb: Heat 1 tablespoon of olive oil in a heavy-based, oven-safe skillet (preferably cast iron) over high heat. Sear one lamb rack on all sides, including the ends, until golden brown. Remove and repeat with the second rack.
- Roast Lamb: Place both seared racks into the same skillet and transfer to the preheated oven. Roast for 15 minutes or until the internal temperature reaches 57°C (135°F) for medium-rare doneness. Remove skillet from oven.
- Baste Lamb: Add the butter cubes, smashed garlic cloves, and rosemary sprig to the skillet. As the butter melts from residual heat, continuously spoon it over the lamb for about 30 seconds to add richness and flavor.
- Rest Lamb: Transfer the lamb racks to a wire rack set over a tray. Pour any remaining butter from the skillet over the lamb. Cover loosely with foil and let rest for 5 minutes to redistribute juices.
- Carve and Serve: Cut the racks into individual cutlets or serve multiple cutlets per slice as preferred. Accompany with Salsa Verde and optional sides such as a spring salad and Mini Potato Gratin Stacks.
Notes
- This recipe includes a video demonstration for step-by-step guidance.
- Allow 3 to 4 cutlets per person depending on appetite.
- Wrapping the bones in foil is optional but enhances presentation by keeping bones white.
- Marinating for at least 24 hours ensures the lamb absorbs the rosemary and garlic flavors deeply.
- Use a meat thermometer to check doneness accurately; 57°C (135°F) for medium-rare is ideal.
- Resting the meat after roasting is crucial to retain juices and tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 511 kcal
- Sugar: 4 g
- Sodium: 889 mg
- Fat: 34 g
- Saturated Fat: 11 g
- Unsaturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 153 mg
