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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 Time
10 mins
Cook Time
10 mins
Marinating
1 d
Servings: 4
Calories: 511 kcal
Course: Main Course
Cuisine: American

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)

Instructions

    Cup of Yum
  1. 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.
  2. Remove lamb from fridge 1 hour prior to cooking, to ensure even cooking.
  3. Wrap bones in foil (optional): Wrap each bone with a small piece of foil. This keeps the bones white and looks prettier.
  4. Preheat oven: Preheat oven to 200°C/390°F (180°C fan).
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Carve and serve! Cut lamb into individual cutlets or several cutlets per slice. Serve with Salsa Verde!
  10. 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

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

% 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.