Description
A classic oven-roasted rack of lamb marinated in a fragrant rosemary garlic mixture, seared to golden perfection, and finished with a buttery garlic rosemary baste. This premium cut is juicy and tender, served with fresh Salsa Verde for a vibrant contrast. Perfect for an elegant dinner or special occasion.
Ingredients
Scale
Rack of 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 salt (kosher salt)
- 1/4 tsp black pepper
- 2 tbsp olive oil, for searing (1 tbsp each rack)
- 30g butter, cut into 1cm cubes
- 2 garlic cloves, smashed
- 1 sprig rosemary
Accompaniment
- 1 quantity Salsa Verde (see separate recipe)
Instructions
- Marinate Lamb: Mix minced garlic, rosemary, olive oil, salt, and pepper in a ziplock bag. Place lamb racks inside, massage to coat thoroughly, seal, and marinate refrigerated for at least 24 hours up to 48 hours.
- Prepare for Cooking: Remove lamb from refrigerator 1 hour before cooking to bring to room temperature for even cooking. Optionally, wrap each bone with foil to keep bones looking white.
- Preheat Oven: Set oven to 200°C (390°F), or 180°C with fan.
- Sear Lamb: Heat 1 tbsp olive oil in a cast iron or heavy oven-proof skillet on high heat. Sear one rack on all sides, including ends, until golden brown. Remove and repeat with second rack.
- Roast Lamb: Place both racks in the skillet and roast in the oven for 15 minutes, or until internal temperature reaches 57°C (135°F) for medium-rare doneness. Remove skillet from oven.
- Baste with Butter: Add cubed butter, smashed garlic cloves, and rosemary sprig to hot skillet. The residual heat will melt the butter. Spoon the melted butter over the lamb continuously for 30 seconds to enhance flavor.
- Rest Lamb: Remove lamb from skillet and place on a rack over a tray. Pour remaining butter from the skillet over the lamb. Loosely cover with foil and allow to rest for 5 minutes to redistribute juices.
- Carve and Serve: Cut lamb into individual or multiple cutlets per slice as preferred. Serve immediately with Salsa Verde and desired side dishes.
Notes
- Allow 3 to 4 cutlets per person to serve.
- Wrapping bones in foil is optional; it keeps bones looking clean and presentable.
- Resting the meat after cooking is essential for juicy, tender lamb.
- Searing locks in flavor and gives a beautiful crust.
- Salsa Verde adds a fresh, zesty contrast to the rich lamb.
- Ensure lamb reaches an internal temperature of 57°C for medium-rare; adjust cooking time if preferred differently.
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
