Description

This classic Oven Roasted Rack of Lamb recipe features tender racks of lamb marinated in a flavorful rosemary garlic mixture, seared to a golden brown, then roasted to medium-rare perfection. Finished with a buttery baste infused with garlic and rosemary, this dish is served with a fresh and zesty Salsa Verde, making it a perfect elegant main course for special occasions or dinner parties.

Ingredients

Scale

Marinade

4 garlic cloves, minced
1 tbsp fresh rosemary, finely chopped
4 tbsp extra virgin olive oil
1/2 tsp cooking/kosher salt
1/4 tsp black pepper

Lamb

2 x 800g racks of lamb, frenched
2 tbsp olive oil (1 tbsp for each rack, for searing)
30g butter, cut into 1cm / ½" cubes
2 garlic cloves, smashed (use side of knife)
1 sprig rosemary

Accompaniment

1 quantity Salsa Verde (see separate recipe)

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Instructions

Marinate lamb: Mix the minced garlic, chopped rosemary, extra virgin olive oil, salt, and black pepper in a ziplock bag. Place the racks of lamb into the bag, massage to coat the meat thoroughly, then seal the bag. Refrigerate and marinate for at least 24 hours up to 48 hours to develop deep flavors.
Bring to room temperature: Remove the marinated lamb from the refrigerator one hour prior to cooking to allow it to come to room temperature for even cooking throughout.
Wrap bones (optional): Wrap each lamb bone with a small piece of foil. This keeps the bones looking clean and white when serving, enhancing presentation.
Preheat oven: Set your oven to 200°C/390°F (180°C for fan-forced ovens) to preheat while you prepare the lamb for searing.
Sear lamb: Heat 1 tablespoon of olive oil in a cast iron skillet or another oven-proof heavy-based pan over high heat. Sear the first rack of lamb on all sides, including the ends, until beautifully golden brown. Remove it, and repeat the process with the second rack.
Roast: Place both seared racks back into the skillet and transfer the skillet to the preheated oven. Roast for 15 minutes or until the internal temperature reaches 57°C/135°F for medium-rare doneness. Remove the pan carefully from the oven.
Baste with butter: Add the cubes of butter, smashed garlic cloves, and the rosemary sprig to the hot skillet. The residual heat will melt the butter. Continuously spoon the melted butter over the lamb for about 30 seconds to infuse extra flavor.
Rest lamb: Transfer the lamb from the skillet to a wire rack set over a tray. Pour any remaining melted butter from the skillet over the meat. Loosely cover the lamb with foil and let it rest for 5 minutes. This allows the juices to redistribute, keeping the lamb tender and juicy.
Carve and serve: Slice the racks into individual cutlets or several cutlets per slice as preferred. Serve immediately with a side of Salsa Verde and your choice of accompaniments such as a spring salad and mini potato gratin stacks.

Notes

Allow 3 to 4 cutlets per person depending on appetite and occasion.
Wrapping the bones in foil is optional but improves the presentation by keeping them white and clean.
Marinating the lamb for at least 24 hours enhances the garlic and rosemary flavors deeply penetrating the meat.
Use a meat thermometer to check for the recommended internal temperature of 57°C/135°F for perfectly medium-rare lamb.
Resting the lamb is crucial to keep it juicy and tender; do not skip this step.
Serve with freshly made Salsa Verde to add a fresh herbaceous contrast to the rich lamb.
A cast iron skillet or another oven-proof heavy-based skillet is preferred for proper heat retention during searing and roasting.

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