Preheat oven to 220°C. Season 2-3 lamb racks with salt and pepper. Heat a frying pan over medium-high heat and brown the lamb well, meaty side down, for 3 minutes. Turn and brown the other sides and ends for a further 2 minutes. Show
2. Transfer racks to a large roasting pan, sprinkle with rosemary sprigs and season with salt and pepper. Roast for 10 minutes for medium and 12-15 minutes for well done or until cooked to your liking. Remove the lamb and place onto a warm serving platter. Cover loosely with foil, and leave to rest for about 5 minutes before carving. Make our classic roast rack of lamb with garlic and rosemary seasoning, it's perfect for a family Sunday dinner or an easy main for entertaining
Advertisement Stand the racks of lamb in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil. Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally. Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the lamb generously with salt and pepper. Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared. Remove and repeat with the remaining two racks. Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Roast for about 8 minutes for very pink meat, 17-20 minutes for medium and 25 minutes for well-done. To test the lamb stick a skewer or the point of a knife into the centre of the meat, leave it for 30 seconds and then test it against the inside of your wrist, it should feel hot. If it still feels cold then keep cooking the lamb as it will still be raw in the centre. Test again after 5 mins. Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew. Tender, oven roasted rack of lamb is elegant and easy to prepare. You'll love this lamb rack covered in a simple Mediterranean garlic and herb marinade and cooked for a quick 15 to 20 minutes in a high-heated oven. Be sure to read through for tips and watch the video below for how to cook rack of lamb. I once heard someone describe rack of lamb this way: “Rack is the finest part of the lamb. It is to lamb what prime rib is to beef.” I couldn't agree more! The rack is the most luxurious cuts of lamb. It is tender, full of flavor, and makes an elegant centerpiece on the dinner table. And thankfully, it is fairly easy to cook. In this recipe, the lamb rack is covered in a quick Mediterranean marinade with garlic, rosemary, and fresh parsley (which turns into a beautiful crust once the lamb is roasted). After about 15 to 20 minutes in a high-heated oven, the tender, flavor-packed lamb is ready! Just add your favorite side or salad for a special dinner any night of the week (lots of ideas below). If you're not familiar, the rack is a section of ribs with the loin meat attached; delicious and incredibly tender. One rack can be divided into 8 lamb chops to serve 2 to 3 people. You can count on about 2 to 3 lamb chops per person. In this recipe, I used 2 racks of lamb, which yields 16 lamb chops and can easily serve 6 people for dinner. A high-heated oven (450 degrees F) is recommended for roast lamb rack. And it will take somewhere between 15 and 20 minutes to cook. This part of the lamb is typically served pink--rare (internal temperature of 125 degrees F) or medium-rare (internal temperature 135 degrees F). To avoid overcooking lamb rack, roast to 5 degrees below the final temperature you want. Remember that the meat will have time to rest and the temperature will continue to rise then. This recipe is made up of two simple components
How to Cook Rack of Lamb in the Oven:
LeftoversIf you have leftovers, you can store them in the fridge in an airtight container for up to 3 days. I think leftover cooked lamb rack is best served at room temperature. But if you want to reheat, cover the lamb with foil and put a bit of broth or water in the bottom of the sheet pan to help keep the meat moist. Place in a medium-heated oven until warmed through. Serve it withWhenever I serve lamb, be it leg of lamb or rack, I often add a side of tzatziki sauce and Greek potatoes, but the possibilities of sides and salads to serve along are endless. Here are some more ideas:
More special roast recipes to try:
Browse all Mediterranean recipes Visit Our Shop! 4.84 from 131 votes Roast Rack of Lamb with Garlic and HerbsPrint Recipe Pin Recipe Rate this Recipe Suzy KaradshehTender, oven roasted rack of lamb is elegant and easy to prepare. You'll love this lamb rack covered in a simple Mediterranean garlic and herb marinade and cooked for a quick 15 to 20 minutes in a high-heated oven. Prep – 15 mins Cook – 25 mins Marinating time 30 mins Cuisine: Mediterranean Serves – 6 up to Course: Entree Ingredients 1x2x3xFor the garlic-herb marinade
For the rack of lamb
Instructions
VideoNotes
NutritionCalories: 299kcalCarbohydrates: 2.9gProtein: 26.7gSaturated Fat: 5.9gCholesterol: 92.5mgSodium: 102mgPotassium: 389.8mgFiber: 1gVitamin A: 891.8IUVitamin C: 14.9mgCalcium: 47.7mgIron: 3.1mg Tried this recipe? Mention @Themediterraneandish Or Tag #Themediterraneandish! *This postand recipe first appeared on The Mediterranean Dish in 2015. The recipe has been modified and updated with new information and media for readers' benefit. How long does lamb take in the oven?Place the lamb in the oven and roast for 1 hr 40 mins for rare meat, 2 hrs for medium and 2 hrs 30 mins for well done (see our temperature guide below).
What temperature should lamb rack be cooked to?Look for about 125-130 degrees as a final internal temperate of the center of the meat. The outer edges will be done more, but the center should be medium-rare. Take it out the pan at about 120 degrees. Tent it foil and let it rest a good 10 minutes — the temperature will continue to rise.
What temperature do you cook lamb in the oven?THE MEAT THERMOMETER TEST
Medium rare 60–65°C. Medium 65–70°C. Medium well done 70°C. Well done 75°C.
How long does lamb take to cook at 350?Best Temperatures to Cook It
For a 7-9 lb. leg of lamb at a medium internal temperature of 135° F <-> Cook at 350° for 15-20 minutes per pound.
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