Herb roasted rack of lamb
(1)
55 min
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.
yellowfluff
11 people made this
Ingredients
Serves: 10
- 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
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.
Tip
For the best flavours, rub the lamb in oil, herbs and garlic several hours prior to cooking.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
0
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