Roast rack of lamb with rosemary

Simple and impressive, this dish is perfect for a dinner party

  • Prep:1 hrs
    Plus 4 hrs overnight marinating time
  • Serves 8
  • More effort

Nutrition per serving

  • kcal 255
  • fat 19g
  • saturates 5g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 20g
  • 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
MPU 2

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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