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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Preheat Oven: Set your oven to 200°C (390°F) or 180°C (fan-forced) to prepare for roasting.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
