Roasted Rack of Lamb

A tender and flavourful roasted rack of lamb marinated in garlic, rosemary, and olive oil, then roasted until perfectly golden and pink in the middle. Ideal for a special dinner or an indulgent weekend treat.

Prep Time 10

Cook Time 30

Marinating & Resting 6 10

Total Time 6 50

Servings People

Ingredients

1 kg lamb rack whole Frenched
2 cloves garlic finely chopped
1 tbsp fresh rosemary finely chopped or 1 tsp dried
2 tbsp olive oil
salt to taste
freshly ground black pepper to taste

Instructions

Place the rack of lamb in a shallow dish. Mix the garlic, rosemary, olive oil, salt, and pepper together and rub the mixture all over the lamb.
1 kg lamb rack, 2 cloves garlic, 1 tbsp fresh rosemary, 2 tbsp olive oil, salt, freshly ground black pepper
Cover and refrigerate for at least 2 hours, preferably overnight.
Remove the lamb from the fridge about 30–45 minutes before roasting to let it come to room temperature. This ensures even cooking.
Set your oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
Place the lamb fat-side up on a roasting tray or ovenproof skillet. Roast for 25–30 minutes for medium-rare, or slightly longer if you prefer it more well done.
Remove the lamb from the oven, loosely cover with foil, and let it rest for 10 minutes before slicing.
Slice between the bones into individual cutlets and serve hot with your choice of side dishes.

Notes

Roasted rack of Lamb pairs beautifully with roasted root vegetables, creamy mashed potatoes, or a fresh green salad. A spoonful of mint sauce or redcurrant jelly on the side makes a lovely finishing touch.

Nutrition