Description

This Oven Roasted Rack of Lamb with Rosemary Garlic Marinade features tender, succulent lamb infused with aromatic rosemary and garlic. Marinated for up to 48 hours, then seared to a golden crust and oven-roasted to medium-rare perfection, it's served with a fresh and vibrant Salsa Verde for a delicious contrast. Ideal for a special dinner or festive meal, this recipe highlights premium lamb with classic, bold flavors.

Ingredients

Scale

Marinade and Lamb

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
1/4 tsp black pepper

For Searing and Basting

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

Accompaniment

1 quantity Salsa Verde (see separate recipe)

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Instructions

Marinate lamb: Mix minced garlic, chopped rosemary, olive oil, salt, and black pepper in a ziplock bag. Add the racks of lamb, massage the marinade onto the meat thoroughly, seal the bag, and refrigerate for at least 24 hours and up to 48 hours.
Bring to room temperature: Remove the marinated lamb from the fridge 1 hour before cooking to allow it to reach even room temperature for uniform cooking.
Prepare bones: Optionally wrap each bone with a small piece of foil to keep them white and presentable after roasting.
Preheat oven: Set the oven to 200°C/390°F (or 180°C fan) to prepare for roasting.
Sear lamb: Heat 1 tbsp olive oil in a cast iron or other oven-proof heavy skillet over high heat. Sear one rack of lamb on all sides, including the ends, until golden brown. Remove from skillet and repeat with the second rack.
Roast lamb: Arrange both seared racks in the skillet and transfer to the preheated oven. Roast for 15 minutes or until internal temperature reaches 57°C/135°F, which is medium-rare.
Baste with butter and herbs: Remove skillet from oven. Add butter cubes, smashed garlic cloves, and rosemary sprig to the skillet. As the butter melts from residual heat, spoon it continuously over the lamb for about 30 seconds to infuse rich flavors.
Rest the lamb: Transfer the lamb racks to a rack set over a tray. Pour any remaining butter mixture from the skillet over the meat. Loosely cover with foil and let rest for 5 minutes to retain juices and finish cooking gently.
Carve and serve: Slice the rack into individual or multiple cutlets per slice. Serve immediately with Salsa Verde and optionally alongside spring salad and mini potato gratin stacks for a complete meal.

Notes

For best flavor, marinate the lamb for at least 24 hours but no longer than 48 hours to avoid overpowering the meat.
Wrapping bones in foil is optional but helps maintain their aesthetic whiteness for presentation.
Use a meat thermometer to ensure medium-rare doneness at 57°C/135°F for optimal texture and juiciness.
Letting the lamb rest after roasting allows juices to redistribute, making the meat more tender and flavorful.
Serve with fresh Salsa Verde to balance the rich flavors of the lamb with bright and herbal notes.
Plan for 3 to 4 cutlets per person for a satisfying portion size.

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