Oven Roast Rack of Lamb
Tender oven roast rack of lamb, coated in an achovy, garlic, rosemary and thyme marinade. An easy recipe and elegant show stopping main dish!
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
Rack of lamb: Each rack of lamb will come with either 4, 6, 7 or 8 chops attached to the rack. Depending on how many bones (or chops) are in each rack that will help you decide if you want 1 or 2 racks. Each one is generally around 800g to 1kg.
Frenched Rack of Lamb: Most lamb racks come already frenched or you can do them yourself or ask your butcher. It's when the fat and meat are removed from the bone.
Foil: Prevents the bones from burning and is good for appearance too!
A Simpler Method: Omit the sauce and potatoes, you can still follow the recipe to make the lamb without the extras.
Instant Read Thermometer: To check the doness with the thermometer, insert it into the thickest part of the meat. Push it all the way through (avoid the bone) and then pull it back slightly, when you feel it's in the center, leave it to read. For a more accurate medium-rare, take it out 5 minutes beore because it will continue cooking a couple more degrees (5 or so) as it rests.
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.
- 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.
Nutrition
Serving: 1personCalories: 301kcalCarbohydrates: 33gProtein: 8gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 14mgSodium: 1133mgPotassium: 849mgFiber: 5gSugar: 2gVitamin A: 3478IUVitamin C: 68mgCalcium: 41mgIron: 2mg
DID YOU MAKE THIS? We love seeing what you made! Tag us on Instagram @anosmickitchen #anosmickitchen
