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

Scale

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)

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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.