Rosemary Garlic Rack of Lamb
Marinated in rosemary and garlic, roasted until medium-rare, and finished with a butter baste. Serve with fresh Salsa Verde.
By Cookin' Kitchen
- Total: 35 minutes
- Servings: 4 servings
Recipe
Rosemary Garlic Rack of Lamb
Marinated in rosemary and garlic, roasted until medium-rare, and finished with a butter baste. Serve with fresh Salsa Verde.
Cookin' · https://cookin.club/recipes/rosemary-garlic-rack-of-lamb
- Prep
- 10 minutes
- Cook
- 25 minutes
- Total
- 35 minutes
- Servings
- 4
Ingredients
For 4 servings
Marinade
Cooking
Basting finish
Serving
Instructions
Step 1: Mix the marinade ingredients in a ziplock bag. Add the lamb, massage the bag to coat the racks, then seal and marinate for at least 24 hours and up to 48 hours.
Step 2: Remove the lamb from the fridge 1 hour before cooking so it can cook evenly.
Step 3: Optional: Wrap each bone with a small piece of foil to keep the bones white and improve the presentation.
Step 4: Preheat the oven to 200°C/390°F (180°C fan).
Step 5: Heat 1 tbsp oil in a cast iron skillet, or another heavy-based oven-proof skillet, over high heat. Sear one lamb rack on all sides until golden brown, including the ends. Remove it from the pan and repeat with the other rack.
Step 6: Place both racks in the skillet and roast for 15 minutes, or until the internal temperature reaches 57°C/135°F for medium-rare. Remove the pan from the oven.
Step 7: Add the butter, smashed garlic, and rosemary to the pan. The pan's residual heat will melt the butter. Spoon the butter continuously over the lamb for 30 seconds.
Step 8: Remove the lamb from the skillet and place it on a rack set over a tray. Pour the remaining butter from the skillet over the lamb. Cover loosely with foil and rest for 5 minutes.
Step 9: Cut the lamb into individual cutlets or slices with several cutlets each. Serve with Salsa Verde.
Step 10: Serve with a spring salad and individual mini potato gratin stacks.
Notes
If you use a snug, non-reactive container instead of a ziplock bag, increase the marinade by 50% and turn the lamb twice while it marinates.
Non-frenched racks work too, though they look less neat and take longer to cook.
Leftover lamb can be brought to room temperature and sliced for salads or sandwiches. Reheating in the microwave will mean the lamb is no longer medium-rare.
Nutrition per serving
- Calories
- 511 kcal
- Fat
- 34 g
- Saturated fat
- 11 g
- Carbohydrates
- 5 g
- Sugar
- 4 g
- Fiber
- 1 g
- Protein
- 43 g
- Sodium
- 889 mg
- Cholesterol
- 153 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Rosemary and garlic flavor these lamb racks during a long marinade. After searing, roast them in the oven, baste with garlic butter, and serve with fresh, tangy Salsa Verde.
A centerpiece for sharing
Cut the cooked racks into individual cutlets or larger slices, then serve on a platter or plate. The recipe allows 3 to 4 cutlets per person.
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