Succulent, juicy lamb combines with the fruit flavour of plums to give a spectacular final result great for family gatherings and special occasions.
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2 (700g) racks lamb
4 tablespoons olive oil
salt and pepper, to taste
3 sprigs fresh rosemary
2 cloves garlic, minced
85g plum jam
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Method Prep:15min › Cook:40min › Ready in:55min
Take the lamb out of the fridge and bring up to room temperature before you start cooking.
Preheat the oven to 200 C / Gas 6.
Line a baking tray or roasting tin with aluminium foil. Rub the lamb all over with 3 tablespoons olive oil then season generously and rub with rosemary and garlic.
Heat the remaining oil in a large frying pan over high heat. Place lamb in frying pan when the oil is very hot. Brown well on all sides, about 2 minutes each side. Remove from heat and immediately transfer lamb to prepared roasting tin and brush over the plum jam. Stand the racks up on the meat end facing each other with the bones interlocked.
Roast in the preheated oven until lamb is still pink in the centre, 20 to 25 minutes. Remove from oven, transfer to a plate and let rest 10 minutes before slicing.
For the best flavours, rub the lamb in oil, herbs and garlic several hours prior to cooking.