Tender oven roast rack of lamb, coated in an achovy, garlic, rosemary and thyme marinade. An easy recipe and elegant show stopping main dish! This lamb meat recipe is incredibly delicious leaving you wanting more.
LAMB COOKING TIME
This is a guideline for the doneness of lamb because other factors like the thickness of the lamb meat and different stove temperatures will also count. However, here's a pretty good guideline.
- Medium: 125°F (52°C).
- Medium-Rare: 130°F to 135°F (54°C to 57°C)
- Medium: 140°F to 145°F (60°C to 63°C)
The rule of thumb here is to remove the roast 5 minutes before the level of cooking doneness has been reached. It rises as it rests, by roughly another 5 degrees. I prefer taking my lamb out sooner rather than later and find that working between the first 2 guides (above) gives the best results.
RACK OF LAMB RECIPE
Room temperature meat is where good flavor in meat begins. That and giving the lamb a sear on the stove before roasting. Every Easter, the most popular recipes are Pickled Fish, Hot Cross Buns and Lamb Roast.
Prefer an overnight slow cooker lamb recipe? Try this Overnight Slow Cooker Lamb Leg Roast
ANCHOVY-HERB MARINADE
You can easily make this lamb recipe without the potatoes, green sauce and peas but they do make the best complete meal, built-in with sides. You can substitute the herbs with your favorites, here I used parsley and mint but most times I use rosemary and thyme. This was something new that I wanted to try hence adding the anchovies. It's a very good marinade that I've made repeatedly, adding a rich umami flavor, a little salty and overall a little luxurious to be honest.
REASONS YOU WILL LOVE THIS RECIPE
- Flavor: The meat is tender and juices are mouth watering.
- Easy: An easy main course recipe with a very quick cooking time. Serve this rack of lamb simply seasoned on its own or for a special occasion, you can dress it up with sides.
- Versatility in Seasoning: You can use various seasonings and herbs, allowing you to tailor the recipe to suit your preferences.
- Presentation: Besides the taste, this dish presents beautifully, It's a centrepiece at the dinner table that will effortlessly dazzle your guests and family!
- Special Occasion: Whether it's for a Easter dinner, an intimate dinner for two, or any night of the week, this rack of lamb adds an elegant touch to any occasion.
Simple Ingredients For Roasted Rack of Lamb
Lamb: Frenched rack of lamb (one or two). One rack will serve 3 to 4 people easily, just have a side dish or two to fill up. If you have a larger crowd, use 2 x lamb racks. They cook at the same time, the only difference is that you will have to sear one at a time.
Seasoning: Kosher salt, I use this salt and black pepper and at times add this lamb seasoning along with fresh herbs. Feel free to add fresh rosemary and fresh thyme to this herb mixture. Extra virgin olive oil is used for the marinade and searing.
Lamb Marinade: Add the herbs, olive oil, garlic, fresh or dried chili, dijon mustard and anchovy into a food processor, it's very easy. Just blitz it up. You can also do this in a mortar and pestle.
Green Sauce: In this recipe, we use a green sauce that's made up of herbs and blitzed. The sauce is completely optional but it does go well with lamb in the same that red wine sauce goes with duck. Plus, it adds a vibrant taste and texture.
How To Cook Rack of Lamb In The Oven
Marinade: Start by rinsing the herbs, get them into a food processor with the fresh herbs, garlic, mild fresh chili (seeds removed), anchovy, olive oil, mustard. Taste and adjust for salt and pepper. We add the seasoning after as it will depend on the saltiness of the anchovies.
Make-Ahead: You can make this marinade 2 to 3 days before and if you are adding it to the lamb, then an hour to overnight. Store in an airtight container in the fridge.
- Coat the marinade over the lamb, with a brush and your hands to get it well coasted and mind the foil wrapped bones.
- Place it into into a large roasting pan or any dish with sides to do this, catching any drippings so you can use them later!
Prep to roast: Season with salt and pepper. Preheat the oven to 392 degrees F/ 200°C. The lamb usually comes 'frenched' and the bones come already wrapped in foil. If not, simply wrap the legs in foil to keep the bones nice and white.
Sear the lamb: In a skillet, heat a tablespoon of oil and sear the lamb all around. If the skillet is too hot, simply slide it off the heat for a couple of seconds and place it back on the stove again. It's just to drop the heat level a little. There is no reason to sear on very a very high temperature.
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Roast: Roast, fat side up for 15 to 20 minutes or until an instant-read thermometer reads 130°F to 135°F (54°C to 57°C) Pink and slightly firm meat for medium-rare. Simply insert the meat thermometer into the thickest part of the meat for an accurate reading.
Optional: Add whole, unpeeled garlic cloves and shallots when you transfer the lamb from the stove-top to the oven.
Lamb Rest: Once the lamb is out the oven, let it be. Translation for 'let it rest'. Transfer the lamb to rest on a rack (inside an tray) for the juice drippings that will occur. The lamb should rest about 5 t0 10 minutes before cutting into it. The juices will redistribute throughout the lamb and you will have a juicier lamb, very important step. Cover loosely with aluminium foil.
Carve: Remove the foil from the bones and slice the lamb down each chop or cutlet with a sharp knife. You can cut into single sliced chops or two at a time.
Peas for serving: I couldn't think of a more suited side dish to this lamb rack than a packet of frozen peas! So easy to prepare and complemented the meal. Microwave or stove-top to steam and they are ready.
Roast potatoes: I have an Air Fryer Potatoes recipe so that's how quickly the roast potatoes came together. Well seasoned, extra virgin olive oil and a couple of minutes. Done.
How To Serve Rack of Lamb?
Serve this tender rack of lamb:
- Getting out the largest serving platter I have, a carving knife and cutting board
- Spreading the herb sauce on the plate
- Place the lamb rack/chops over the sauce. You can place them down half over the sauce if you prefer, leaving the sauce to show.
- Spread the peas and potatoes over.
VARIATIONS
- Try a mustard and herb crust for an extra layer of flavor.
- Explore different marinades to customize the taste to your liking.
EQUIPMENT
- Oven-safe skillet
- Foil
- Tongs
- Food processor or a small bowl for the marinade (mince the garlic if using a bowl)
STORAGE
Best served fresh however, you can store any leftovers in an airtight container in the refrigerator for up to 3 days.
FAQ'S RACK OF LAMB
What goes well with lamb rack?
Many side dishes go well with lamb from butternut, potatoes, vegetables or salad.
How do I know my rack of lamb is cooked?
Use a meat thermometer and check the internal temperature. The roasting time will depend on the level of doneness.
WHAT CAN I USE IF I DONT HAVE A SKILLET?
Use a thick rimmed pan to sear the meat and then transfer it to a foil-lined baking sheet to roast.
More Lamb Recipes
- Air Fryer Lamb Chops
- Overnight Slow Cooker Lamb Leg Roast
- 3 Ingredient 7-Hour Lamb Roast
- Instant Pot Lamb Shanks In A Rich Red Wine Sauce
- Slow Roast Lamb Leg
- Slow Roast Lamb Shoulder With Potatoes
- Braised Lamb Shanks In Red Wine
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Oven Roast Rack of Lamb
Ingredients
For The Anchovy-Herb Marinade
- 6 garlic cloves
- 1 fresh chili, de-seeded (less heat) and sliced or ½ teaspoon dried chili flakes
- ¼ tbsps fresh mint, lightly packed and just under a ¼ cup
- 1 cup fresh parsely, lightly packed
- 1 tablespoon Dijon mustard
- 1 anchovy or 2 small ones
- ¼ cup extra virgin olive oil
- 1 teaspoon salt and pepper
Rack/s of Lamb
- 800 grams frenched rack of lamb, 1 rack (8 ribs)
- 1 tbsps olive oil, for searing
Serving Lamb Rack
- 1 serving cooked peas, 1 to 2 cups frozen peas
- 1 serving roast potatoes, 6 potatoes, halved
- 1 serving herb sauce, ½ cup sauce
Instructions
Step 1 - Make The Anchovy-Herb Marinade
- Rinse the herbs if required and add them into a food processor with the garlic, mild fresh chili (seeds removed for less heat), anchovy, olive oil and mustard. This can also be done in a pestle & mortar or add them all into a bowl (you'll have to mince the garlic if using a bowl). Set it aside while prepping the lamb or store in the fridge for an hour to overnight.6 garlic cloves, 1 fresh chili, de-seeded (less heat) and sliced or ½ teaspoon dried chili flakes, ¼ tbsps fresh mint, lightly packed and just under a ¼ cup, 1 cup fresh parsely, lightly packed, 1 anchovy or 2 small ones, ¼ cup extra virgin olive oil, 1 teaspoon salt and pepper, 1 tablespoon Dijon mustard
Step 2 - Dry and Season
- Remove the lamb from the fridge an hour before you begin cooking (a minimum of 30 minutes). Dry the lamb rack with kitchen tissue paper or towel and season with salt and pepper on both sides.800 grams frenched rack of lamb, 1 rack (8 ribs)
Step 3 - Coat The Lamb Rack
- Rub the marinade all over the lamb rack making sure to coat on both sides.
Step 4 - Foil the Bones
- Wrap the bones with small pieces of foil, if not already done. It keeps them from burning and they look better for serving.
Step 5 - Preheat The Oven
- Preheat the oven to 392°F/ 200°C.
Step 6 - Sear the Rack of Lamb
- In a skillet or any other oven-based pan (it will continue cooking in the oven) sear the lamb all round in about a tablespoon of oil until golden brown. There is no need to smoke out the kitchen, medium-high heat works. Shift the pan off the plate if it starts smoking, just to drop the temperature for a couple of seconds especially if your cooking oil does not have a high smoke point then you cannot cook on high the entire time.If you are not using an oven-based skillet, transfer the lamb racks, fat side up to a large rimmed baking sheet either over a rack or use a sheet of foil (catches the pan juices and makes cleaning it easier).1 tbsps olive oil, for searing
Step 7 - Roast
- Transfer the skillet with the golden brown lamb rack to the oven and roast for 15 to 20 minutes. If you want a medium-rare lamb, roast for 15 minutes because it will continue cooking as it rests and the internal temperarure will rise another 5 degrees or so while it rests. Use an instant read thermometer to check the level of doneness. For medium-rare it will be 130°F to 135°F (54°C to 57°C) Pink and slightly firm meat.
Step 8 - Rest and add Flavor
- Place the lamb on a rack that's on a tray (to collect any drippings) and then cover it loosely with foil to rest. Meanwhile, you can (optional) use the same pan that it cooked in, add a tablespoon of butter, salt, pepper and one or two cloves of smashed garlic to heat up, just a couple of seconds. Add a sprig of rosemary too if you have and then remove off the heat. Pour that over the lamb just before serving.
Step 9 - Carve and Serve The Lamb
- Cut the lamb into chops (cutlets) and serve with peas, roast potato and a green sauce or serve with just the butter and garlic basting.1 serving cooked peas, 1 to 2 cups frozen peas, 1 serving roast potatoes, 6 potatoes, halved, 1 serving herb sauce, ½ cup sauce
Step 10 - To Serve With Roast Potatoes, Peas and Green Sauce
- Use a large platter and add a couple tablespoons of green sauce, or a chimichurri sauce use the spoon to spread the sauce across the platter. Place the lamb chops over the sauce (you can reserve some sauce for over the top too) add the cooked peas around the meat and finish off with roast potatoes. See notes below for recipe links
Notes
- Medium: 125°F (52°C).
- Medium-Rare: 130°F to 135°F (54°C to 57°C)
- Medium: 140°F to 145°F (60°C to 63°C)
Resting: The most important part of the entire recipe! Rest the lamb for 5 to 10 minutes for the juices to redistribute back to the lamb and not on your plate. You want the flavor in the meat not lying on the plate.
Cooked Peas: If you haven't cooked peas, it's pretty simple. You do not boil peas! Add a dash of water (like a tablespoon or two) into a sauce-pan, add the peas, season with salt and butter, cover, steam for a minute or two. Done. You can also add a tablespoon of butter for flavor and no water at all, but then you must stand there and shift them about. Garlic Butter Sauce: In step 8, I give you the option of using a garlic butter sauce. If you want to get the gist of how to do this, I posted a video a few years ago that you can watch this video on my Youtube channel. It's for steak and not lamb but the idea is the same. Sauce: Serve with green sauce or a Chimichurri Sauce Potatoes: Roast potatoes or mashed potatoes.
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