This rack of lamb recipe produces succulent aromatic meat that will please your taste buds and your belly.
The hint of lemon and fresh flavours of the herbs penetrate the meat which really complements the sweet taste of the lamb. There is not much you can do to spoil this dish, except to overcook the meat.
What you need
- 2 x racks of lamb (4 points on each)
- 2 tablespoons olive oil
- Rind of ½ lemon – finely grated
- I garlic clove – crushed
- 2 tablespoons fresh rosemary – finely chopped
- 2 tablespoons fresh oregano – finely chopped (dried oregano doesn’t work as good with this dish, but you could use fresh thyme instead)
- Sea salt and freshly ground pepper
Serves 2
What to do
Preheat the oven to 190°C
Combine the grated lemon, garlic, herbs and salt and pepper in a shallow dish
Drizzle 1 tablespoon of oil over each rack and rub it all over using your hands.
Roll the racks of lamb over the herbs and seasoning to coat the outside.
Heat a frypan on the stovetop and add the racks to ‘seal’ them all over for 5 minutes – this ensures they remain juicy in the oven.
Place the frypan in the oven (make sure the handle is ovenproof – if not, wrap it in aluminium foil.
Ideally, bake the racks for 15 – 20 minutes for a pink centre – the meat will continue to cook while it’s resting, so don’t be tempted to leave it in the oven for longer.
Remove from the oven, cover the lamb loosely with foil and allow it to rest to 5 -7 minutes.
Tip: You can use the juices on the bottom of the frypan to make a lovely sauce (or jus). Remove the racks from the frypan and heat the frypan on a low heat. Add a good splash of red wine and scrap all the juices from the bottom of the pan. Simmer for 2 minutes to allow the alcohol to evaporate from the wine, then add 30g butter and shake the pan while the butter melts. Simmer for 30 seconds then remove from heat. Spoon over the lamb racks just before serving.
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