Description

This Oven Roasted Rack of Lamb with Rosemary Garlic Marinade offers a classic, flavorful way to prepare premium rack of lamb. Marinated for up to 48 hours in a fragrant blend of fresh rosemary, garlic, olive oil, salt, and pepper, then seared to develop a caramelized crust and roasted to medium-rare perfection. Finished with a buttery garlic and rosemary baste and served with a vibrant Salsa Verde, this dish is perfect for an elegant dinner.

Ingredients

Scale

For the Lamb and Marinade

2 x 800g 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

For Cooking

2 tbsp olive oil (1 tbsp for each rack)
30g butter, cut into 1cm cubes
2 garlic cloves, smashed
1 sprig rosemary

For Serving

1 quantity Salsa Verde (recipe separate)

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Instructions

Marinate Lamb: Combine minced garlic, chopped rosemary, extra virgin olive oil, salt, and pepper in a ziplock bag. Add the racks of lamb and massage the marinade over them, then seal the bag and refrigerate to marinate for at least 24 hours and up to 48 hours.
Prepare for Cooking: Remove the lamb from the refrigerator 1 hour before cooking to allow it to come to room temperature for even roasting.
Wrap Bones (Optional): Wrap each individual lamb bone with a small piece of foil to keep them white and improve presentation.
Preheat Oven: Set oven to 200°C/390°F (180°C fan) to prepare for roasting.
Sear Lamb: Heat 1 tablespoon olive oil in a cast iron or 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 other rack.
Roast: Place both racks in the skillet and transfer to the oven. Roast for 15 minutes or until the internal temperature reaches 57°C/135°F for medium-rare doneness. Remove from oven carefully.
Baste: Add butter cubes, smashed garlic cloves, and rosemary sprig to the hot pan. Let the residual heat melt the butter, then spoon the melted butter continuously over the lamb for about 30 seconds to infuse flavor.
Rest: Transfer the lamb racks onto a wire rack set over a tray. Pour the leftover butter mixture from the pan over the lamb, then cover loosely with foil. Let rest for 5 minutes to allow juices to redistribute.
Carve and Serve: Slice the racks into individual cutlets or groups of cutlets. Serve immediately with the prepared Salsa Verde and your choice of sides such as spring salad and mini potato gratin stacks.

Notes

This recipe features a video demonstration to guide you through the steps.
Marinating the lamb for up to 48 hours enhances the depth of flavor from the garlic and rosemary.
Allow 3 to 4 rack cutlets per person when serving.
Wrapping bones with foil during roasting helps keep them white and visually appealing.
Use a cast iron or heavy-based oven-proof skillet for best heat retention and searing results.
Resting the lamb before carving ensures juicy and tender meat.

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