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ROSEMARY GARLIC MARINATED RACK OF LAMB (ROASTED)

Properly frenched (ie. trimmed for presentation), a whole rack of lamb makes for a seriously impressive centerpiece and screams luxury. If you’re wanting to turn a meal into an occasion, it’s hard to go past serving a rack of lamb to your lucky guests!

https://www.recipetineats.com/rosemary-garlic-rack-of-lamb-recipe/

https://youtu.be/il8vIh1TIy0


INGREDIENTS:

2 x 800g / 1.3lb racks of lamb, frenched (Note 1)


MARINADE:

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


COOKING:

2 tbsp olive oil – for searing (1 tbsp each rack)


BASTING FINISH:

30g / 2 tbsp butter , cut into 1cm / ½" cubes

2 garlic cloves, smashed (use side of a knife)

1 sprig rosemary


SERVING:

1 quantity Salsa Verde or Mint



INSTRUCTIONS:

For marinade:

1. Mix the lamb marinade in a ziplock bag and thoroughly coat the lamb. If you prefer to use a container, use a snug one, and increase the marinade by 50%. Turn the lamb once or twice during the marinating time.

2. Marinate the lamb for a minimum of 24 hours, though for extra flavor you can go up to 48 hours.

3. Foil-wrap the bones The foil stops the bones from going brown so they look nicer.


For Cooking:

1. Remove lamb from fridge 1 hour prior to cooking to ensure even cooking.

2. Preheat the oven to 200⁰C/390⁰F (180⁰C fan)

3. Sear the lamb rack in an oven-proof skillet. We must sear the lamb before roasting to get some color on the meat because the roasting time is too short for the surface to get browned in the oven.

4. Sear: Heat 1 tbsp oil in a cast-iron skillet (or other oven-proof, heavy-based skillet) over high heat. Sear one lamb rack on all sides until golden brown, including the ends. Remove and repeat with other lamb racks.

5. Roast in a 180°C/350°F (fan) oven until you reach your desired level of doneness. It should take 15 minutes for 2 x 800g / 1.3lb lamb racks to reach 57°C/135°F, the target internal temperature for medium-rare.


For Herb and garlic butter baste:

1. As soon as you pull the lamb from the oven, toss some butter, smashed garlic, and a sprig of rosemary into the pan. The residual heat from the skillet will melt the butter quickly.

2. Squish the garlic and rosemary into the butter to get the flavors infused.

3. Once the butter has melted, baste away! The smell of freshly roasted lamb in sizzling garlicky-rosemary-butter will make you delirious.

4. Finally, let the lamb rest for a good 5 minutes before serving.


NUTRITION:

Calories: 511cal (26%)

Carbohydrates: 5g (2%)

Protein: 43g (86%)

Fat: 34g (52%)

Saturated Fat: 11g (69%)

Trans Fat: 1gCholesterol: 153mg (51%)

Sodium: 889mg (39%)

Potassium: 709mg (20%)

Fiber: 1g (4%)

Sugar: 4g (4%)

Vitamin A: 495IU (10%)

Vitamin C: 4mg (5%)

Calcium: 38mg (4%)

Iron: 4mg (22%)






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