Roast rack of lamb with rosemary
By Good Food
Simple and impressive, this dish is perfect for a dinner party
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Prep:1 hrs
Plus 4 hrs overnight marinating time - Serves 8
- More effort
Nutrition per serving
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kcal 255
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fat 19g
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saturates 5g
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carbs 0g
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sugars 0g
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fibre 0g
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protein 20g
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salt 0.18g
Ingredients
- 4 racks of lamb (2 pairs of best ends), French trimmed
- 4 garlic cloves, roughly chopped
- a big stalk of rosemary, needles stripped off and roughly chopped
- 8 tbsp light olive oil
Method
Stand the racks of lamb in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil. Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally.
Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the lamb generously with salt and pepper. Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared. Remove and repeat with the remaining two racks.
Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Roast for about 8 minutes for very pink meat, 10 minutes for medium and 12-15 minutes for well-done.
Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew.
