Rack of Lamb with Rosemary Garlic Marinade (Oven Roasted)
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(19)
Ingredients
4 servings
- 2 x 800g / 1.3lb racks of lamb (, frenched (Note 1)
- 4 garlic cloves (, minced)
- 1 tbsp fresh rosemary (, finely chopped)
- 4 tbsp extra virgin olive oil
- 1/2 tsp salt (, cooking/kosher salt)
- 1/4 tsp black pepper
- 2 tbsp olive oil - for searing (1 tbsp each rack)
- 30g / 2 tbsp butter (, cut into 1cm / ½" cubes)
- 2 garlic cloves (, smashed (use side of knife)
- 1 sprig rosemary
- 1 quantity Salsa Verde (see separate recipe)
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Preparation
Step 1
Marinate lamb: Mix marinade ingredients in a ziplock bag (Note 2). Place lamb in bag, massage to coat, then seal and marinate for at least 24 hours and up to 48 hours.
Step 2
Remove lamb from fridge 1 hour prior to cooking, to ensure even cooking.
Step 3
Wrap bones in foil (optional): Wrap each bone with a small piece of foil. This keeps the bones white and looks prettier.
Step 4
Preheat oven: Preheat oven to 200°C/390°F (180°C fan).
Step 5
Sear: Heat 1 tbsp oil in a cast iron skillet (or other oven-proof, heavy-based skillet) over high heat. Sear one lamb rack on all sides until golden brown, including the ends. Remove and repeat with other lamb rack.
Step 6
Roast: Place both racks in the skillet and roast for 15 minutes, or until the internal temperature is 57°C/135°F (for medium-rare). Remove pan from oven.
Step 7
Baste: Add butter, smashed garlic and rosemary to pan. The residual heat of the pan will melt the butter. Spoon the butter over the lamb continuously for 30 seconds.
Step 8
Rest: Remove lamb from skillet and place on a rack set over a tray. Pour butter remaining in the skillet over lamb. Cover loosely with foil and rest for 5 minutes.
Step 9
Carve and serve! Cut lamb into individual cutlets or several cutlets per slice. Serve with Salsa Verde!
Step 10
Sides: Pictured in post with a Spring Salad and individual Mini Potato Gratin Stacks.
Step 11
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