Description

This classic Rack of Lamb with Rosemary Garlic Marinade is a premium cut of meat infused with fresh rosemary and garlic flavors. Marinated for up to 48 hours, then seared and oven-roasted to a perfect medium-rare, it's served with a vibrant Salsa Verde for a deliciously fresh contrast to the rich lamb. Ideal for special occasions, this recipe promises tender, flavorful cutlets that impress.

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 cooking/kosher salt
1/4 tsp black pepper

For Searing

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

Accompaniment

1 quantity Salsa Verde (see separate recipe)

Cook Mode Prevent your screen from going dark

Instructions

Marinate Lamb: Mix minced garlic, rosemary, olive oil, salt, and black pepper in a ziplock bag. Add the racks of lamb, massage to coat thoroughly, then seal the bag. Refrigerate and marinate for at least 24 hours and up to 48 hours to allow deep flavor infusion.
Bring to Room Temperature: Remove the lamb from the fridge one hour prior to cooking so it reaches room temperature, ensuring even cooking throughout.
Wrap Bones (Optional): To keep the bones white and presentable, wrap each bone with a small piece of foil before cooking.
Preheat Oven: Set your oven to 200°C (390°F) or 180°C (fan oven) to prepare for roasting the lamb.
Sear Lamb: Heat 1 tablespoon of olive oil in a cast iron or other heavy-based ovenproof skillet over high heat. Sear each rack on all sides, including the ends, until golden brown. Remove and repeat with the second rack.
Roast: Place both lamb racks back into the skillet and put it in the preheated 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.
Baste: Add the butter cubes, smashed garlic, and rosemary sprig to the hot skillet. Let the residual heat melt the butter, then spoon this aromatic butter over the lamb continuously for 30 seconds to enhance flavor and moisture.
Rest: Transfer the lamb to a rack set over a tray. Pour any remaining butter from the skillet over the lamb. Cover loosely with foil and let it rest for 5 minutes to allow juices to redistribute.
Carve and Serve: Slice the lamb into individual cutlets or multiple cutlets per slice as preferred. Serve alongside Salsa Verde and your choice of sides such as a spring salad or mini potato gratin stacks.

Notes

This recipe requires marinating for at least 24 hours to maximize flavor penetration; do not shorten this time.
Wrapping the bones in foil is optional but enhances presentation by keeping them clean and white.
Use a meat thermometer to ensure perfect medium-rare doneness at 57°C internal temperature.
Salsa Verde pairs beautifully, adding a fresh and zesty contrast to the rich lamb flavor.
Plan for 3 to 4 cutlets per person when serving.
Use a heavy-based ovenproof skillet, preferably cast iron, to achieve an excellent sear and easy transfer to the oven.

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