Rosemary Garlic Marinated Rack of Lamb (Roasted)

Introduction

Cooking lamb may seem intimidating, but great food doesn’t have to be complicated. This simple roasted rack of lamb recipe delivers tender, juicy meat that will have you wondering why you didn’t make it sooner.

The key to a perfectly flavorful cut of lamb is to marinate it overnight. Our recipe uses a premium lamb rack marinated in a simple rosemary and garlic marinade to allow the meat to shine. This will be roasted in the oven until your desired doneness (we recommend medium-rare) for a dish that will be sure to impress–right from your own kitchen.

Preparation

1. Make the Marinade: To prepare your marinade, grind the garlic, rosemary, salt, and pepper in a mortar and pestle. Alternatively, you can chop them together with a food processor or knife.
2. Mix with Olive Oil: Combine the mixture with olive oil and place the marinade in a ziplock bag or large Tupperware.
3. Trim the Lamb: Trim the fat from the lamb cut. To save time on prep, ask your Tenderbites butcher to French the rack.
4. Marinate the Lamb: Place the lamb rack in the marinade and leave to marinate overnight. For extra flavor, marinate for up to 24 hours. Turn the rack once during the marinating time.

How to Cook

1. Wrap the Bones (optional): Foil-wrap the bones. This optional step might not affect flavor but will brown the bones for a nicer look.
2. Sear the Lamb: Sear the lamb rack on a frying pan or skillet to get color on the meat. Sear around all the edges to get a nice, even color on each slice of meat.
3. Prepare for Roasting: Place the meat on a rimmed baking sheet. Pour in any excess marinade for an aromatic roast.
4. Roast the Lamb: Roast the lamb rack at 180°C/350°F and until the desired doneness. Getting the lamb to medium-rare should take about 15-20 minutes.
5. Rest the Meat: Let the meat rest for 10-15 minutes before carving and serving. This is essential to getting the most juice from the meat, resulting in a more succulent meal!