Rack of Lamb with Rosemary Garlic Marinade (Oven Roasted)
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Marinating
1 d
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Servings
4
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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)
Description
This Rack of Lamb with Rosemary Garlic Marinade involves soaking frenched lamb racks in a mixture of minced garlic, chopped rosemary, olive oil, salt, and pepper for at least 24 hours. Marinating in a sealable bag ensures even coating and flavor absorption. Before cooking, the lamb is brought to room temperature for uniform roasting.
For a polished look, the bones can be individually wrapped in foil to keep them clean and white. The racks are seared in a hot skillet to create a golden brown crust, then oven-roasted at 200°C to reach an internal temperature appropriate for medium-rare doneness (57°C). Post roasting, a mix of butter, crushed garlic, and rosemary sprigs is added to the pan, and the lamb is basted briefly to impart additional aroma and richness.
Resting the lamb after roasting allows juices to redistribute for a tender texture. The prepared salsa verde (made separately) pairs well, providing a fresh and tangy herb sauce to balance the richness of the lamb.
Choosing frenched racks delivers a neater appearance, but other racks can be used, noting that cooking times may increase. Marinating in a non-reactive container with increased marinade volume and turning the meat periodically offers an alternative to bag marination. Leftover lamb slices serve well in salads or sandwiches, maintaining flavor when served with salsa verde.
Ingredients
- 2 x 800g / 1.3lb lamb rack frenched (Note 1
Marinade:
- 4 garlic minced, cloves
- 1 tbsp rosemary finely chopped, fresh
- 4 tbsp extra virgin olive oil
- 1/2 tsp salt , cooking/kosher salt
- 1/4 tsp black pepper
Cooking:
- 2 tbsp olive oil 1 tbsp each rack, for searing
Basting finish:
- 30g / 2 tbsp butter , cut into 1cm / ½" cubes
- 2 garlic smashed (use side of knife, cloves
- 1 rosemary sprig
Serving:
- 1 quantity salsa verde (see separate recipe)
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
- Frenched lamb racks are trimmed for a cleaner appearance and weigh 25-30% less than non-frenched racks; plan portions accordingly.
- Non-frenched racks work but may need longer cooking and present less neatly.
- Marinate in a non-reactive container with 50% more marinade if not using a ziplock bag; turn the lamb twice during marination.
- Salsa verde recipe yields about 1 cup, suitable for four servings, and complements the lamb well.
- Leftovers can be reheated in a microwave, though this may reduce medium-rare quality; alternatively slice and use in salads or sandwiches with salsa verde.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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