Rosemary Rack of Lamb

This is a terrific, classic Rack of Lamb recipe that makes the most of this premium cut of meat. 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!

Rack of Lamb recipe
Welcome to the first recipe for Easter Week 2021! We’re kicking off with a traditional choice of meat for Easter: lamb. Not just any old lamb, though. Today we’re going for the Rolls Royce of cuts, rack of lamb!

Lamb rack is a premium cut of meat and a darling of fine dining restaurants, for good reason. The meat in a rack of lamb is amongst the most tender and juicy on the animal, while still retaining plenty of flavour.

Properly frenched (ie. trimmed for presentation), a whole rack of lamb makes for a seriously impressive centrepiece and screams luxury. If you’re wanting to turn a meal into an occasion, it’s hard to go past serving a rack of lamb to your lucky guests!

Rosemary Garlic Marinade for Rack of Lamb
I believe the better the meat, the less you should do to it, to allow the meat itself to really shine. And thus today we’re going with nothing more than a very simple and classic rosemary garlic marinade, and a little butter baste to finish.

To serve, what could be more perfect to play against the richness of lamb than a fresh and zingy Salsa Verde? When you have meat this good, simple really is best!

Ingredients

• 1 rack of lamb (about 1.5–2 lbs)
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp Dijon mustard
• ½ tsp lemon zest (optional)

Directions

1. Prepare the Marinade:
3. In a small bowl, mix olive oil, garlic, rosemary, salt, pepper, Dijon mustard, and lemon zest.
4. Marinate the Lamb:
6. Pat the lamb dry with paper towels.
7. Rub the marinade all over the rack of lamb, ensuring it’s evenly coated.
8. Cover and let it marinate for at least 1 hour (or overnight for deeper flavor).
9. Preheat Oven:
11. Preheat your oven to 400°F (200°C).
12. Line a baking sheet with foil or parchment paper.
13. Sear the Lamb:
15. Heat a skillet over medium-high heat.
16. Sear the lamb for 2–3 minutes per side until golden brown.
17. Roast the Lamb:
19. Transfer the lamb to the baking sheet.
20. Roast for 15–20 minutes for medium-rare (internal temp: 125°F–130°F).
21. Roast 20–25 minutes for medium (internal temp: 135°F–140°F).
22. Rest & Serve:
24. Remove from the oven and let it rest for 10 minutes before slicing.
25. Serve warm with roasted vegetables or mashed potatoes.