Rack of Lamb with Rosemary Garlic Marinade and Salsa Verde Recipe

Introduction

This oven-roasted rack of lamb is marinated with a fragrant rosemary garlic blend, creating a tender and flavorful centerpiece for any meal. With a perfect sear and a buttery baste, it’s an impressive yet approachable dish for home cooks.

Ingredients

• 2 x 800g (1.3lb) racks of lamb, frenched
• 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
• 2 tbsp olive oil (1 tbsp per rack) for searing
• 30g (2 tbsp) butter, cut into 1cm (½”) cubes
• 2 garlic cloves, smashed (use side of knife)
• 1 sprig rosemary
• 1 quantity Salsa Verde (see separate recipe)

Instructions

1. Step 1: Combine minced garlic, chopped rosemary, extra virgin olive oil, salt, and pepper in a ziplock bag to create the marinade. Add the racks of lamb, massage to coat evenly, seal the bag, and marinate in the fridge for at least 24 hours and up to 48 hours.
2. Step 2: Remove the lamb from the fridge 1 hour before cooking to allow it to come to room temperature for even cooking.
3. Step 3: (Optional) Wrap each lamb bone with a small piece of foil to keep the bones white and visually appealing during roasting.
4. Step 4: Preheat your oven to 200°C (390°F) or 180°C (fan).
5. Step 5: Heat 1 tbsp olive oil in a cast iron or other heavy-based oven-proof skillet over high heat. Sear one rack of lamb on all sides, including the ends, until golden brown. Remove and repeat with the second rack.
6. Step 6: Place both racks back into the skillet and roast in the oven for 15 minutes, or until the internal temperature reaches 57°C (135°F) for medium-rare. Remove the skillet from the oven.
7. Step 7: Add butter cubes, smashed garlic, and rosemary sprig to the hot pan. The residual heat will melt the butter. Continuously spoon the melted butter over the lamb for about 30 seconds to baste.
8. Step 8: Transfer the lamb from the skillet to a rack set over a tray. Pour any remaining butter from the skillet over the lamb, loosely cover with foil, and rest for 5 minutes.
9. Step 9: Carve the racks into individual or multiple cutlets and serve immediately with prepared Salsa Verde.
10. Step 10: Serve alongside spring salad and mini potato gratin stacks for a complete meal.

Tips & Variations

• Marinating the lamb for up to 48 hours intensifies the flavor, but 24 hours is sufficient for a tasty result.
• Use a meat thermometer to ensure perfect medium-rare; adjust roasting time if you prefer your lamb more or less cooked.
• For a different herb profile, swap rosemary for thyme or add a touch of lemon zest to the marinade.
• Wrapping the bones in foil keeps them clean and adds a nice presentation touch but can be skipped if preferred.

Storage

Store leftover cooked lamb in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (around 150°C/300°F) to avoid overcooking and drying out the meat. Leftover lamb can also be enjoyed cold in salads or sandwiches.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use racks of lamb that are not frenched?

Yes, you can use racks that are not frenched, but frenched racks usually look more elegant and cook more evenly since the bones are cleaned.

What is the best way to tell when the lamb is done?

The most reliable method is to use a meat thermometer. Aim for 57°C (135°F) internal temperature for medium-rare. The meat will continue to cook slightly while resting.

Rack of Lamb with Rosemary Garlic Marinade and Salsa Verde Recipe

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★★★★★

4.5 from 119 reviews

• Author: Ethan
• Total Time: 25 minutes active cooking plus 24-48 hours marinating and 5 minutes resting
• Yield: Serves 4–6 people 1x

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Description

This succulent Rack of Lamb with Rosemary Garlic Marinade offers a perfectly roasted, flavorful centerpiece for any special occasion or dinner. Marinated for up to 48 hours in fresh rosemary, garlic, and olive oil, the lamb is then seared to develop a golden crust before roasting to juicy medium-rare perfection. Finished with a fragrant butter baste and served with vibrant Salsa Verde, this dish combines elegant presentation with deeply satisfying taste.

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Ingredients

Scale 1x2x3x

For the Rack of Lamb and Marinade

• 2 x 800g / 1.3lb racks of lamb, frenched
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 4 tbsp extra virgin olive oil
• 1/2 tsp salt, cooking or kosher salt
• 1/4 tsp black pepper

For Cooking and Basting

• 2 tbsp olive oil (1 tbsp per rack) for searing
• 30g / 2 tbsp butter, cut into 1cm / ½” cubes
• 2 garlic cloves, smashed (use side of knife)
• 1 sprig rosemary

To Serve

• 1 quantity Salsa Verde (refer to separate recipe)

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Instructions

1. Marinate Lamb: In a ziplock bag, combine minced garlic, chopped rosemary, extra virgin olive oil, salt, and pepper to create the marinade. Place the frenched racks of lamb inside the bag, massage to coat evenly, then seal. Refrigerate and marinate for at least 24 hours and up to 48 hours to allow flavors to infuse deeply.
2. Bring to Room Temperature: Remove the lamb from the refrigerator about 1 hour before cooking. This step ensures the meat cooks evenly by taking the chill off.
3. Prepare Bones (Optional): To maintain a pristine presentation, wrap each exposed lamb bone with a small piece of aluminum foil. This keeps the bones looking white and elegant after cooking.
4. Preheat Oven: Set your oven to 200°C (390°F) or 180°C (fan-forced) to prepare for roasting.
5. Sear Lamb: Heat 1 tablespoon of olive oil in a cast iron skillet or any oven-proof heavy-based skillet over high heat. Sear one rack of lamb on all sides — including the ends — until a golden brown crust forms. Remove it from the skillet and repeat with the second rack.
6. Roast Lamb: Place both seared racks back into the hot skillet. Transfer the skillet to the preheated oven and roast for 15 minutes, aiming for an internal temperature of 57°C (135°F) for medium-rare doneness. Remove skillet from oven once reached.
7. Baste with Butter: Add butter cubes, smashed garlic cloves, and rosemary sprig directly into the hot pan. The residual heat will melt the butter. Continuously spoon the infused butter over the lamb for 30 seconds to enhance flavor and moisture.
8. Rest Lamb: Remove the racks from the skillet and transfer them to a wire rack set over a tray. Pour any remaining butter and aromatics from the pan over the meat. Loosely cover with foil and let rest for 5 minutes to allow juices to redistribute.
9. Carve and Serve: Using a sharp knife, cut the rack into individual cutlets or slices with multiple cutlets per slice based on preference. Serve immediately with a side of fresh Salsa Verde for a bright, herbaceous complement.
10. Suggested Sides: This dish pairs beautifully with a fresh Spring Salad and Mini Potato Gratin Stacks for a complete gourmet meal experience.

Notes

• Note 1: Frenched racks of lamb have the bones cleaned of meat and fat for elegant presentation.
• Note 2: Marinating for at least 24 hours develops robust flavor and tenderizes the meat.
• Wrapping the bones in foil during roasting is optional but enhances the final look of the dish.
• Use a reliable meat thermometer to check the internal temperature for perfect doneness.
• Resting the meat after roasting helps keep it juicy and allows flavors to settle.

• Prep Time: 10 minutes plus 24-48 hours marinating
• Cook Time: 25 minutes (10 minutes searing + 15 minutes roasting)
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean

Keywords: Rack of lamb, rosemary garlic marinade, oven roasted lamb, medium rare lamb, garlic butter lamb, Mediterranean lamb recipe