A simple and delicious Roast Rack of Lamb with Lemon and Garlic for busy weeknights and entertaining.
As an Australian, lamb features a lot on our menu at home and I particularly love cooking with lamb racks. You don’t have to do too much to them, but they will always look impressive!
I have a habit of always marinating meat, something which I am sure I picked up from my mother. The advantages of marinating is that you can add flavour to the meat while also tenderising it at the same time.
My basic marinade for lamb (whether racks, cutlets, fillets, or even a leg), is comprised simply of olive oil, lemon, garlic, salt and pepper. Always. This means that, when I don’t have the time or energy to think about complicated flavours, I just make my basic marinade and I know that dinner will still be delicious.
But depending on my mood or what I might be serving with the lamb, I might add some other spices to my basic marinade. Sometimes it is dried mint or dried chilli flakes, and at other times I might go down the middle eastern route and add cumin and ground coriander. If I want to go all out, I tend to make a herb-crusted rack of lamb.
For instant flavour, I recently discovered a delicious blend using smoked sea salt and a medly of Middle Eastern inspired dried spices which make for a great shortcut when I don’t have the time to grind a dozen different spices together. I simply grind a few tablespoons with a mortar and pestle and use it in place of sea salt in my usual marinade.
You might not believe it, but I frequently make lamb racks like those pictured in these photos on a casual weeknight. I try to marinate the lamb racks for at least 30 minutes, but overnight is always better. Paired with a simple couscous salad and maybe a homemade hummus, it makes for the perfect, but special, weeknight dinner.
But my main question to everyone is: who else – like me – also loves mint sauce with their lamb??!
P.S. For the Aussie readers, I am sure you will enjoy the following trip down memory lane …
Roast Rack of Lamb with Lemon and Garlic
- Prep Time: 35 mins
- Cook Time: 20 mins
- Total Time: 55 minutes
- Yield: Serves 3-4
- 3 tablespoons olive oil
- 2 teaspoons coarse sea salt
- freshly cracked black pepper
- zest and juice of 1 lemon
- 2-3 garlic cloves, finely minced
- 2 small racks of lamb (approx 350g or 12 oz each)
- 1-2 tablespoons olive oil (extra)
- In a small bow, mix together the oil, salt, pepper, lemon and garlic.
- Place the racks of lamb into a large ziplock freezer bag.
- Pour the marinade into the bag, seal the bag, and make sure that the racks of lamb are well coated in the marinade.
- Leave to marinate for at least 30 minutes, but overnight in the fridge is best. If your kitchen is quite cool, I would simply leave the bag on the kitchen counter to marinate. Otherwise, place it in the fridge.
- Preheat the oven to 390°F (200°C).
- Let the meat come to room temperature before cooking.
- Heat the extra oil in a large oven-proof saucepan which will fit both racks of lamb comfortably.
- On a medium-high heat, sear the racks of lamb on each side until they are nicely browned.
- Once both sides of the racks of lamb have been seared, quickly position them on the saucepan so that the bones are standing upwards.
- Place the saucepan into the oven and roast for 15-20 minutes, depending on how well-cooked you like your meat. I test for doneness by prodding the meat gently, but a more accurate way of testing is to use a meat thermometer. Please see Notes below for temperatures.
- Allow the lamb to rest for about 10 minutes before carving.
To add additional spices to this basic marinade, some suggestions are as follows:
- 1 teaspoon dried mint
- 1/2 to 1 teaspoon dried chilli flakes
- for a Moroccan-inspired marinade: 1/2 teaspoon each ground cumin, ground coriander, and ground cardamom
If you are testing with a meat thermometer, the reading should be as follows:
- Rare 115°F (46°C)
- Medium-Rare 120°F (48°C)
- Medium 130°F (54°C)
- Medium-Well 140°F (60°C)
- Well-done 150°F (65°C)
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If you have used this recipe, I would love to hear how it turned out! Please leave a comment below and share your photos by tagging @eatlittlebird on Instagram, Facebook or Twitter and using #eatlittlebird
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