About this recipe:A lovely blend of fresh herbs gently compliment the natural flavours of the succulent rack of lamb. This is rather an expensive cut, so great for a special occasion.
2 (500g) racks lamb, French trimmed
6 tablespoons olive oil
salt and pepper, to taste
chopped fresh rosemary, to taste
chopped fresh parsley, to taste
chopped fresh thyme, to taste
chopped fresh sage, to taste
1 tablespoon caraway seeds
4 cloves garlic, minced
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Method Prep:15min › Cook:40min › Ready in:55min
Bring the lamb up to room temperature as this will help to ensure that the lamb cooks more evenly throughout.
Preheat the oven to 200 C / Gas 6.
Line a baking tray or roasting tin with aluminium foil. Rub the lamb all over with 5 tablespoons olive oil then season generously and rub with chopped herbs, caraway and minced 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 to 3 minutes each side. Remove from the heat and immediately transfer lamb to prepared tin. Stand the racks up on the meat end facing each other with the bones interlocked.
Roast in the preheated oven for 20 to 25 minutes for medium, cook in increments of 10 minutes for a more well done lamb. Remove from the 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.
This dish was an amazing dish. It had lots of textures, eg, smooth and had lots of different tastes, because of the marinade. I would cook this again because it is a good meal to have and it's quite a nutritious dish for people to have, and especially for the family! - 18 Jul 2014