Rack of Lamb with Rosemary Garlic Marinade (Oven Roasted)
User Reviews
5.0
60 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Marinating
1 d
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Servings
4
-
Calories
511 kcal
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Course
Main Course
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Cuisine
American
Rack of Lamb with Rosemary Garlic Marinade (Oven Roasted)
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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.
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Ingredients
- 2 x 800g / 1.3lb racks of lamb , frenched (Note 1)
Marinade:
- 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
Cooking:
- 2 tbsp olive oil - for searing (1 tbsp each rack)
Basting finish:
- 30g / 2 tbsp butter , cut into 1cm / ½" cubes
- 2 garlic cloves , smashed (use side of knife)
- 1 sprig rosemary
Serving:
- 1 quantity salsa verde (see separate recipe)
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Instructions
- 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!
- Sides: Pictured in post with a Spring Salad and individual Mini Potato Gratin Stacks.
Notes
- 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.
- 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.
- Salsa Verde recipe – Makes around 1 cup, more than enough for four servings of lamb. Recipe here.
- 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.
Nutrition Information
Show Details
Calories
511cal
(26%)
Carbohydrates
5g
(2%)
Protein
43g
(86%)
Fat
34g
(52%)
Saturated Fat
11g
(55%)
Trans Fat
1g
Cholesterol
153mg
(51%)
Sodium
889mg
(37%)
Potassium
709mg
(20%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
495IU
(10%)
Vitamin C
4mg
(4%)
Calcium
38mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511cal | 26% |
| Carbohydrates | 5g | 2% |
| Protein | 43g | 86% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 153mg | 51% |
| Sodium | 889mg | 37% |
| Potassium | 709mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 38mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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