If you have a special occasion or simply want to elevate your dinner game, the Rack of Lamb with Rosemary Garlic Marinade and Salsa Verde Recipe is a stunning choice that will impress any guest. This dish combines the rich, juicy flavor of perfectly roasted lamb with the aromatic punch of rosemary and garlic, while the bright, herbaceous salsa verde adds a fresh, zesty contrast. It’s a harmonious blend of robust and refreshing tastes that come together effortlessly, making it one of my all-time favorite recipes to prepare and share.
Ingredients You’ll Need
Every bite of this dish owes its magic to a few simple but powerful ingredients. Each one plays a crucial part — from tenderizing and infusing the lamb with flavor to creating that beautiful golden crust and vibrant salsa that brightens the plate.
- Rack of lamb (2 x 800g / 1.3lb, frenched): The star of the show, providing tender, flavorful meat perfect for roasting.
- Garlic cloves (6 in total): Minced for the marinade and smashed for basting, garlic delivers aromatic depth to the lamb.
- Fresh rosemary (1 tbsp finely chopped + 1 sprig): Adds a woodsy, piney flavor that pairs beautifully with lamb.
- Extra virgin olive oil (4 tbsp): Essential for the marinade, helps seal in moisture and flavor.
- Salt (½ tsp cooking/kosher): Enhances all the flavors and tenderizes the meat.
- Black pepper (¼ tsp): Lends a gentle heat that balances the herbs.
- Olive oil for searing (2 tbsp): Gives the lamb a golden, crispy crust before roasting.
- Butter (30g / 2 tbsp, cubed): Melts over the lamb during resting, enriching its flavor.
- Salsa verde (1 quantity): A fresh, zesty accompaniment that cuts through the richness of the meat.
How to Make Rack of Lamb with Rosemary Garlic Marinade and Salsa Verde Recipe
Step 1: Marinate the Lamb
Start by combining minced garlic, chopped rosemary, olive oil, salt, and black pepper in a ziplock bag to create your marinade. Add the frenched racks of lamb, then gently massage the marinade over the meat, ensuring every surface is covered. Seal the bag and let it marinate in the fridge for at least 24 hours, up to 48 hours, to deeply infuse those wonderful flavors.
Step 2: Bring to Room Temperature
About an hour before cooking, take the lamb out of the fridge. This lets the meat cook more evenly, so you avoid cold centers and get that perfect medium-rare doneness throughout.
Step 3: Optional Bone Wrapping
For a professional finish, wrap each exposed rib bone with foil. This keeps the bones looking crisp and white after roasting, making your presentation look like it came straight from a fine dining kitchen.
Step 4: Preheat Your Oven
Set your oven to 200°C/390°F (180°C fan) so it’s nice and hot when your lamb goes in. High heat is crucial to develop a beautiful crust and cook the lamb just right.
Step 5: Sear the Lamb
Heat a tablespoon of olive oil in an oven-safe skillet over high heat. Place one rack of lamb in the skillet and sear every side, including the ends, until golden brown. Repeat with the second rack. This step locks in juices and develops that irresistible crust.
Step 6: Roast to Perfection
Place both lamb racks in the skillet and slide it into the oven. Roast for about 15 minutes, or until the internal temperature reaches 57°C/135°F, which gives you a tender, medium-rare finish that really lets the flavor shine.
Step 7: Baste with Butter and Herbs
Remove the skillet from the oven and add cubed butter, smashed garlic cloves, and a sprig of rosemary. Let the residual heat melt the butter, then continuously spoon it over the lamb for 30 seconds. This enhances the richness and infuses the meat with a buttery, garlicky aroma.
Step 8: Rest the Lamb
Transfer the lamb to a rack placed over a tray, pour any remaining butter from the skillet on top, cover loosely with foil, and let it rest for 5 minutes. Resting allows juices to redistribute so every bite remains moist and flavorful.
Step 9: Carve and Serve
Slice the rack into individual cutlets or several cutlets per slice, depending on your preference. Plate with a generous dollop of fresh salsa verde, which provides the ideal bright contrast to the savory lamb.
Step 10: Add Sides
Serve alongside your favorite spring salad and mini potato gratin stacks for a meal that’s as balanced in flavor as it is in texture.
How to Serve Rack of Lamb with Rosemary Garlic Marinade and Salsa Verde Recipe
Garnishes
Fresh herb sprigs like rosemary or parsley alongside a wedge of lemon make lovely, aromatic garnishes that also offer bursts of freshness to cleanse the palate between bites.
Side Dishes
Pair this rack of lamb with earthy sides like roasted baby potatoes, creamy gratins, or a crisp spring salad with vinaigrette. These complement the richness with varying textures and flavors that delight the senses.
Creative Ways to Present
For a beautiful touch, try stacking the lamb cutlets on a wooden board garnished with edible flowers and a smear of salsa verde. You could also serve individual portions on small plates with mini roasted vegetable skewers for an elegant appetizer style.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover lamb tightly in plastic wrap or foil and refrigerate for up to 3 days. Keep the salsa verde separate to maintain its fresh flavor.
Freezing
You can freeze cooked lamb for up to 2 months. Slice it first to make thawing and reheating easier. Freeze salsa verde in an airtight container to preserve its brightness.
Reheating
Reheat the lamb gently in a low oven (around 120°C/250°F) covered with foil to prevent drying out. Warm salsa verde separately at room temperature or slightly chilled to keep its vibrant taste.
FAQs
Can I use other herbs besides rosemary in the marinade?
Absolutely! Thyme or oregano also work wonderfully with lamb, but rosemary’s piney notes are classic and complement the meat beautifully.
How do I know when the lamb is cooked perfectly?
The best method is using a meat thermometer. For medium-rare, aim for an internal temperature of 57°C/135°F. This ensures the lamb stays juicy and tender.
Is it necessary to marinate the lamb overnight?
While a minimum of 24 hours is recommended to fully develop the flavors, if you’re short on time, 4 to 6 hours can still impart delicious taste, though not quite as intense.
Can I prepare the salsa verde ahead of time?
Yes! Salsa verde actually tastes better after resting in the fridge for a few hours, as the flavors meld together beautifully. Just keep it covered and fresh.
What’s the best way to carve the rack of lamb?
Use a sharp knife and slice between the ribs to create tender cutlets. Slicing after resting keeps the juices locked in for each piece.
Final Thoughts
This Rack of Lamb with Rosemary Garlic Marinade and Salsa Verde Recipe truly transforms a simple dinner into a special event. It’s the kind of recipe that feels impressive but is surprisingly straightforward, rewarding you with mouthwatering flavors and heartfelt compliments. I can’t wait for you to try it and make it one of your signature dishes to share with friends and family.
Print
Rack of Lamb with Rosemary Garlic Marinade and Salsa Verde Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 24 hours 35 minutes (including marinade time)
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Description
This Rack of Lamb with Rosemary Garlic Marinade is a succulent, oven-roasted dish perfect for special occasions. The lamb is marinated for up to 48 hours in a fragrant blend of garlic, fresh rosemary, olive oil, salt, and pepper, then seared to develop a golden crust before roasting to medium-rare perfection. Finished with a butter baste infused with garlic and rosemary, it is a tender, flavorful centerpiece served best with a vibrant Salsa Verde and classic sides like spring salad and mini potato gratin stacks.
Ingredients
Lamb and Marinade
- 2 x 800g (1.3lb) 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 salt)
- 1/4 tsp black pepper
For Searing and Basting
- 2 tbsp olive oil (1 tbsp per rack for searing)
- 30g (2 tbsp) butter, cut into 1cm (½”) cubes
- 2 garlic cloves, smashed (use side of knife)
- 1 sprig rosemary
To Serve
- 1 quantity Salsa Verde (see separate recipe)
Instructions
- Marinate lamb: Mix minced garlic, chopped rosemary, extra virgin olive oil, salt, and black pepper in a ziplock bag. Place the racks of lamb in the bag, massage gently to coat thoroughly, then seal. Marinate in the refrigerator for at least 24 hours and up to 48 hours to develop flavor.
- Bring to room temperature: Remove the lamb from the fridge 1 hour prior to cooking to ensure the meat cooks evenly and retains juiciness.
- Wrap bones (optional): Wrap the exposed bones of each rack with small pieces of foil to keep them white and enhance presentation.
- Preheat oven: Set your oven to 200°C (390°F), or 180°C (350°F) if using fan-forced setting.
- Sear lamb: Heat 1 tablespoon of olive oil in a cast iron or heavy-based oven-proof skillet over high heat. Sear one rack of lamb on all sides, including the ends, until a golden crust forms. Remove and repeat with the second rack.
- Roast lamb: Place both seared racks back into the skillet and transfer to the preheated oven. Roast for 15 minutes or until the internal temperature reaches 57°C (135°F) for medium-rare doneness. Remove pan from oven.
- Baste with butter: Add the cubed butter, smashed garlic cloves, and rosemary sprig to the hot skillet. The residual heat will melt the butter quickly. Continuously spoon the melted flavored butter over the lamb for about 30 seconds to enhance richness and flavor.
- Rest the lamb: Transfer the lamb from the skillet onto a wire rack set over a tray. Pour the remaining melted butter from the pan over the meat. Loosely cover with foil and let rest for 5 minutes to allow juices to redistribute.
- Carve and serve: Slice the racks into individual cutlets or several cutlets per slice. Serve warm, paired with fresh Salsa Verde for a vibrant contrast.
- Suggested sides: Serve alongside fresh spring salad and individual mini potato gratin stacks for a complete meal.
Notes
- Marinating the lamb for at least 24 hours significantly enhances flavor and tenderness; avoid skipping this for best results.
- Wrapping the bones with foil is optional but keeps them looking clean and visually appealing when serving.
- Use a meat thermometer to ensure perfect medium-rare doneness; the lamb will continue to cook slightly during resting.
- Cast iron skillet is preferred for even searing and oven roasting, but any heavy-based ovenproof pan works well.
- Salsa Verde adds a fresh, herbal brightness that complements the richness of the lamb.
