Roast Rack of Lamb

Tender lamb rack with garlic & herb crust.

Recipe:

Peel and crush the garlic, sprinkle with olive oil and salt and let it infuse for 5 minutes.
In the meantime, season the lamb on both sides with black pepper and salt.

Now add the herbs, garlic and extra virgin olive oil to a food processor and mix it into a medium tick marinade. Rub the marinade all over the rack and let the lamb marinade for minimum 30 minutes or overnight.

Preheat the oven to 230’C.

Roast for 15 min with the fat side pointing up and then turn over and roast for another 5 min. Now it is time to check the internal temperature with a probe. This cut of the lamb is traditionally served rare e.g. pink (60ºC). If you are not a fan of rare, then serve it medium rare (60º-65ºC).

Once the desired temperature has been reached, take the rack out of the oven, cover it with foil and let it rest for 10 min before slicing.

Sprinkle with a little of extra virgin olive oil, serve and enjoy.

Chefs Tip

Ask your butcher to French Trim the rack to show off the meat in a professional and well-presented appearance.

Roast the rack of lamb to 2-3ºC below the final temperature to avoid overcooking. The internal temperature will rise during the rest period.

Marinade the lamb for minimum

Menu suggestion

Serve with blanched green beans or grilled green asparagus or a simple Greek salad or why not serve it with a rocket and parmesan salad.

Wine suggestion

A robust red wine such as a Spanish Rioja or South American Malbec.