ROAST LAMB RACKS WITH LEMON AND GARLIC
by Eat Little Bird recipe developer and blogger Tahn
(follow her along for more amazing meals at her website https://eatlittlebird.com)
A quick and easy marinade for Roast Lamb Racks with Lemon and Garlic which takes just a few minutes, perfect for busy weeknights and entertaining. The lamb is first cooked on the stove and finished off in the oven for perfectly cooked and tender meat.
Prep Time:35 mins
Cook Time:20 mins
Total Time:55 minutes
- 3 tablespoons olive oil
- 2 teaspoons coarse sea salt
- freshly cracked black pepper
- zest and juice of 1 lemon
- 2-3 garlic cloves, finely minced
- 2 small lamb racks (approx 350g or 12 oz each)
- 1-2 tablespoons olive oil (extra)
- In a small bow, mix together the oil, salt, pepper, lemon and garlic.
- Place the racks of lamb into a large ziplock freezer bag.
- Pour the marinade into the bag, seal the bag, and make sure that the racks of lamb are well coated in the marinade.
- Leave to marinate for at least 30 minutes, but overnight in the fridge is best. If your kitchen is quite cool, I would simply leave the bag on the kitchen counter to marinate. Otherwise, place it in the fridge.
- Preheat the oven to 390°F (200°C).
- Let the meat come to room temperature before cooking.
- Heat the extra oil in a large oven-proof saucepan which will fit both racks of lamb comfortably.
- On a medium-high heat, sear the racks of lamb on each side until they are nicely browned.
- Once both sides of the racks of lamb have been seared, quickly position them on the saucepan so that the bones are standing upwards.
- Place the saucepan into the oven and roast for 15-20 minutes, depending on how well-cooked you like your meat. I test for doneness by prodding the meat gently, but a more accurate way of testing is to use a meat thermometer. Please see Notes below for temperatures.
- Allow the lamb to rest for about 10 minutes before carving.