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.

👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Nagi📖 recipetineats

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●oven
●skillet
●pan

📝 Preparation Steps

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.

fresh rosemary (, finely chopped)1 tbspprig rosemary1 s

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.

Nutrition Facts

calories

511 kcal

fat Content

34 g

serving Size

1 serving

fiber Content

1 g

sugar Content

4 g

sodium Content

889 mg

protein Content

43 g

trans Fat Content

1 g

cholesterol Content

153 mg

carbohydrate Content

5 g

saturated Fat Content

11 g

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