Description
This classic Oven Roasted Rack of Lamb with Rosemary Garlic Marinade offers a tender, flavorful main course infused with fresh rosemary and garlic. The lamb is marinated for up to 48 hours, seared for a golden crust, then roasted to medium-rare perfection and served with a bright, herbaceous Salsa Verde accompaniment.
Ingredients
Scale
Lamb and Marinade
- 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, cooking/kosher salt
- 1/4 tsp black pepper
For Searing and Roasting
- 2 tbsp olive oil (1 tbsp each rack, for searing)
- 30g butter, cut into 1cm cubes
- 2 garlic cloves, smashed (use side of knife)
- 1 sprig rosemary
To Serve
- 1 quantity Salsa Verde (see separate recipe)
Instructions
- Marinate Lamb: Mix minced garlic, chopped rosemary, olive oil, salt, and black pepper in a ziplock bag. Add the racks of lamb, massage the marinade over the meat thoroughly, seal the bag, and refrigerate for at least 24 hours and up to 48 hours to infuse flavors deeply.
- Bring to Room Temperature: Remove the lamb from the fridge 1 hour prior to cooking. This helps the meat cook evenly by allowing it to come to room temperature.
- Wrap Bones (Optional): Wrap the bones of each rack with small pieces of foil to keep them white and make for a more attractive presentation after cooking.
- Preheat Oven: Set the oven to 200°C (390°F), or 180°C (356°F) if using a fan-forced oven, to prepare for roasting the lamb.
- Sear Lamb: Heat 1 tablespoon of olive oil in a cast iron or other oven-proof heavy skillet over high heat. Place one rack of lamb in the skillet and sear all sides, including the ends, until a golden brown crust forms. Remove and repeat with the second rack.
- Roast Lamb: Place both seared racks back into the skillet and transfer it to the preheated oven. Roast for 15 minutes, or until the internal temperature reaches 57°C (135°F) for medium-rare.
- Baste with Butter: Remove the pan from the oven and add the butter cubes, smashed garlic cloves, and rosemary sprig to the skillet. The residual heat will melt the butter—continuously spoon this melted butter over the lamb for approximately 30 seconds to enhance flavor and moisture.
- Rest Lamb: Transfer lamb from the skillet to a rack set over a tray. Pour any remaining buttery pan sauce over the meat, cover loosely with foil, and allow it to rest for 5 minutes. This step lets juices redistribute for tender, juicy lamb.
- Carve and Serve: Slice the rack into individual cutlets or several cutlets per slice as preferred. Serve immediately with the fresh Salsa Verde and optional sides like spring salad and mini potato gratin stacks.
Notes
- Allow 3 to 4 lamb cutlets per person for serving.
- Wrapping the bones in foil keeps them looking clean and attractive after cooking but can be omitted if preferred.
- Use a meat thermometer to ensure perfect medium-rare doneness at 57°C (135°F).
- The recipe benefits from marinating the lamb for up to 48 hours, but a minimum of 24 hours will still infuse good flavor.
- Salsa Verde adds a fresh, herbal contrast to the rich lamb; a separate recipe is recommended for this sauce.
- Resting the meat after roasting is crucial to maintain juiciness and tenderness.
- Use a heavy oven-proof skillet such as cast iron for optimal searing and oven roasting results.
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
