Rosemary Garlic Marinated Rack of Lamb

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Rosemary Garlic Marinated Rack of Lamb (Roasted)

An assertive rosemary garlic marinade injects flavour into the meat before roasting in the oven, then finishing by basting with garlic butter. To serve, a dazzling green Salsa Verde sauce is the perfect fresh and tangy accompaniment to cut through the richness of the lamb!

Total time: 35 minutes 

Serves 4

Ingredients

  • 2 x 800g racks of lamb, frenched

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 cubes
  • 2 garlic cloves, smashed (use side of knife)
  • 1 sprig rosemary

Salsa Verde:

  • 1 cup green basil, packed
  • 3/4 cup parsley, flatleaf; packed
  • 1/2 cup mint leaves, packed
  • 2 tbsp gherkins, roughly chopped
  • 1/2 tbsp capers
  • 1 tsp dijon mustard
  • 1/2 tbsp red wine vinegar
  • 4 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1 ice cube – for loosening but keeps the mixture green.

Optional

  • 1 – 2 anchovies
  • 1/2 small garlic clove , roughly chopped
  • Substitute the basil and mint with more parsley

        Method:

        1.  Mix marinade ingredients in a ziplock bag . Place lamb in bag, massage to coat, then seal and marinate for at least 24 hours and up to 48 hours.
        2. Remove lamb from fridge 1 hour prior to cooking, to ensure even cooking.
        3. Wrap bones in foil (optional): Wrap each bone with a small piece of foil. This keeps the bones white and looks prettier.
        4. Preheat oven: Preheat oven to 180°C fan.
        5. 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 rack.
        6. Place both racks in the skillet and roast for 15 minutes, or until the internal temperature is 57°C/135°F (for medium-rare). Remove pan from oven.
        7. Add butter, smashed garlic and rosemary to pan. The residual heat of the pan will melt the butter. Spoon the butter over the lamb continuously for 30 seconds.
        8. Remove lamb from skillet and place on a rack set over a tray. Pour butter remaining in the skillet over lamb. Cover loosely with foil and rest for 5 minutes.
        9. Carve and serve! Cut lamb into individual cutlets or several cutlets per slice. Serve with Salsa Verde!

        Salsa Verde:

        1. Place all ingredients in a tall container and blitz into a fine puree (or to the texture you prefer) using a stick blender. You could also use a small food processor.

        Recipe inspired by: Recipe Tin Eats