Description

This oven-roasted rack of lamb is marinated in a flavorful rosemary garlic mixture, seared to develop a golden crust, then roasted to a perfect medium-rare. The lamb is basted with butter, garlic, and rosemary for rich flavor and served with a fresh Salsa Verde, creating an elegant and delicious main course ideal for special occasions or a refined dinner.

Ingredients

Scale

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 Searing

2 tbsp olive oil (1 tbsp each rack)

For Basting

30g (2 tbsp) butter, cut into 1cm cubes
2 garlic cloves, smashed (use side of knife)
1 sprig rosemary

To Serve

1 quantity Salsa Verde (see separate recipe)

Cook Mode Prevent your screen from going dark

Instructions

Marinate Lamb: Mix the minced garlic, finely chopped rosemary, extra virgin olive oil, salt, and black pepper in a ziplock bag. Place the frenched racks of lamb inside, massage the marinade over the meat evenly, seal, and refrigerate for at least 24 hours up to 48 hours for maximum flavor infusion.
Prepare for Cooking: Remove the lamb from the refrigerator one hour before cooking to allow it to come to room temperature for even roasting. Optionally, wrap each bone with foil to keep the bones white and enhance presentation.
Preheat Oven: Set your oven to 200°C (390°F), or 180°C if using a fan-forced oven, ensuring it reaches temperature before roasting.
Sear the Lamb: Heat 1 tablespoon of olive oil in a cast iron or other oven-proof heavy skillet over high heat. Sear one lamb rack on all sides, including ends, until it develops a golden brown crust. Remove and repeat with the second rack.
Roast: Place both seared racks together 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 the skillet from the oven carefully.
Baste: Add the cubed butter, smashed garlic cloves, and rosemary sprig to the pan. The residual heat will melt the butter; spoon this buttery mixture over the lamb continuously for about 30 seconds to enhance juiciness and flavor.
Rest the Lamb: Transfer the lamb racks onto a wire rack set over a tray, pour the remaining buttery juices from the skillet over the meat, then loosely cover with foil. Allow the lamb to rest for 5 minutes to redistribute juices.
Carve and Serve: Slice the lamb racks into individual cutlets or group several cutlets per slice. Serve warm alongside Salsa Verde and optional sides like a spring salad and mini potato gratin stacks for a complete meal.

Notes

The rosemary garlic marinade deeply infuses the lamb; marinating for the full 48 hours will maximize flavor.
Wrapping the bones in foil is optional but helps keep the presentation neat and visually appealing.
Using a cast iron skillet ensures even searing and works well for oven roasting.
Allow the lamb to rest after cooking to lock in juices and enhance tenderness.
Plan for 3 to 4 cutlets per person when serving.
Salsa Verde adds a fresh, tangy contrast to the rich lamb; prepare separately or use store-bought for convenience.

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