Roast Rack of Lamb with Rosemary
Roast rack of lamb with rosemary is a simple yet elegant dish.
Ingredients
- 2 racks of lamb
- 4 garlic cloves roughly chopped
- 1 large stalk fresh rosemary needles stripped and chopped
- 8 tbsp light olive oil
- Salt
- Black pepper
Instructions
- Place the racks of lamb in a glass or ceramic dish.
- Scatter garlic and rosemary over the lamb, then drizzle with olive oil.
- Marinate for at least 4 hours or overnight, turning occasionally.
- Preheat oven to 200°C fan (220°C conventional).
- Season lamb generously with salt and pepper.
- Heat a heavy pan over medium-high heat and sear the lamb on all sides until browned.
- Arrange racks in a roasting tin with bones interlinked.
- Roast the Roast Rack of Lamb with Rosemary:
- 15 minutes for rare
- 20 minutes for medium-rare
- 25–30 minutes for well done
- Test doneness using a skewer or thermometer.
- Rest the lamb for 10 minutes under foil before carving.
- Slice into cutlets and serve warm.
Notes
- Serve with chickpea stew, roasted vegetables, or mashed potatoes.
- Add lemon zest for a fresh citrus note.
- You can marinate up to 24 hours for deeper flavor.