Rack of Lamb. The quick, easy, dish full of flavour for those times you want to impress or just have something wow those tastebuds.
Roast Rack of Lamb
Rack of lamb is a long time favourite and still, one of my favourite cuts of meat to both eat and cook. Whether cooking for the family or impressing guests, rack of lamb is a great choice of cut which cooks, presents and tastes amazing
Lamb can quite regularly be considered heavy due to its fat content but the rack of lamb rarely is - it is a tender cut with a unique delicate flavour that could be overpowered with a strong rich sauce so when preparing, try using a butter infusion, mint, rosemary or other lighter options allowing the lamb to give off its full flavour.
DURATION: 30 - 35 MINS
WHAT YOU WILL NEED:
• 100ml extra-virgin olive oil
• 1 garlic clove
• Fresh Rosemary
PREPARATION & INSTRUCTIONS
1. Preheat your oven to 200 degrees Celcius
2. Lightly season with Pink Himalayan Salt
3. Heat a frypan with a heavy base or a heavy base oven tray until hot. Drizzle some olive oil in before placing the rack of lamb fat side down. Cook until golden brown
4. Once golden brown, flip the rack and quickly sear the opposite side for approximately 1 minute.
5. I am cooking two racks so I will repeat this process
6. While this is taking place I break a clove of garlic up and cut my medium red onion into roastable chunks
7. If you are cooking a single rack then place it onto a wire rack in your oven baking tray but as I am cooking two I will stand them against each other
8. Spread the garlic, onion and rosemary sprigs around the racks, drizzle some more olive oil and into the pre-heated oven
9. Roast the lamb for approximately 20-25 minutes for a medium-rare to medium result.
10. After roasting, remove from oven and let it stand for 10 minutes.
11. When serving, you may like to place the full rack on a bed of rosemary sprigs if available or serve as cutlets. I don't believe there is a wrong way you can eat this dish so experiment and come up with new creative ways to serve.
This dish goes well with a large variety of vegetable options but personally I favour some dutch carrots and other fresh spring vegetables.
Have you prepared this dish?
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