Oven-Roasted Rack of Lamb with Rosemary Garlic Marinade

Name: Oven-Roasted Rack of Lamb with Rosemary Garlic Marinade
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 rack of lamb; 4 clove garlic cloves, minced; 2 tbsp fresh rosemary; 4 tbsp extra-virgin olive oil; 2 tbsp olive oil; 30 g butter; 1/2 tsp salt; 1/4 tsp black pepper; 1 serving salsa verde

This oven-roasted rack of lamb is infused with a fragrant rosemary garlic marinade, seared for a golden crust, and finished with buttery pan juices. It is an elegant yet approachable main dish for a special dinner, holiday meal, or impressive weekend roast.

Servings4 Portions

Prep Time10 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

rack of lamb
2
garlic cloves, minced
4 clove
fresh rosemary
2 tbsp
extra-virgin olive oil
4 tbsp
olive oil
2 tbsp
butter
30 g
salt
0.5 tsp
black pepper
0.3 tsp
salsa verde
1 serving

Step-by-Step Instructions

Make the marinade by combining the garlic, 1 tbsp fresh rosemary, extra-virgin olive oil, salt, and black pepper in a sealable bag or shallow dish. Add the lamb racks, turn to coat thoroughly, cover or seal, and refrigerate for 24 to 48 hours.

Take the lamb out of the refrigerator about 1 hour before cooking so it loses some of its chill and roasts more evenly.

For a cleaner presentation, wrap the exposed rib bones with small pieces of foil before cooking.

Preheat the oven to 390°F (200°C), or 355°F (180°C) for a fan oven.

Heat the olive oil for searing in a heavy oven-safe skillet over high heat. Sear one rack of lamb at a time until well browned on all sides, including the ends, then transfer it to a plate.

Return both lamb racks to the skillet and place the pan in the oven. Roast for about 15 minutes, or until the thickest part reaches 135°F (57°C) for medium-rare.