Rack of Lamb with Rosemary Garlic Marinade (Oven Roasted)
Recipe video above. Here is a wonderful, classic way to cook a rack of lamb that makes the most of this premium cut of meat! Infused with the flavours of rosemary and garlic from a marinade, then roasted to perfection, it's served with Salsa Verde for a deliciously fresh accompaniment that plays beautifully against the rich lamb.Allow 3 to 4 cutlets per person.
Prep Time10 minutesmins
Cook Time25 minutesmins
Marinating1 dayd
Course: Mains
Cuisine: Western
Keyword: lamb rack recipe, marinade for rack of lamb, Rack of lamb, sauce for lamb rack
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.
Remove lamb from fridge 1 hour prior to cooking, to ensure even cooking.
Wrap bones in foil (optional): Wrap each bone with a small piece of foil. This keeps the bones white and looks prettier.
Preheat oven: Preheat oven to 200°C/390°F (180°C fan).
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.
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.
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.
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.
Carve and serve! Cut lamb into individual cutlets or several cutlets per slice. Serve with Salsa Verde!
1. Rack of lamb – Required weight is the weight of a frenched rack of lamb (ie fat trimmed, bones cleaned) which is up to 25-30% LESS than a rack of lamb that is NOT frenched. So take this into consideration when purchasing.This recipe works fine for lamb racks that aren't frenched, they just do not present as neatly. Also, they will take longer to cook.2. Marinating – If you prefer not use a ziplock bag, use a non-reactive container that fits the lamb snugly. Increase marinade by 50%, and turn the lamb twice during the marinading time.3. Salsa Verde recipe – Makes around 1 cup, more than enough for four servings of lamb. Recipe here.4. Storage and reheating – It's possible to reheat the lamb in the microwave, however expect that they will no longer be medium-rare once heated. Alternatively, bring to room temperature and slice leftover lamb for use in salads, sandwiches etc along with the salsa verde.