Roast rack of lamb with rosemary

Latest comments and suggestions

• JT

  10 November 2007

  JT commented on this recipe

  Either the dial on my brand new oven is measuring the temperature wrong, or the rack of lamb indicated in this recipe is the smallest on record, but 10mins in the oven (for medium rare as indicated here), left my rack absolutely raw. Twenty five is closer to what I needed for medium rare.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Covlocks

  01 August 2008

  Covlocks rated and commented on this recipe

  

  Did a Rack recipe myself, to the Good Food Magazine recipe. it also said 10 minutes cook time. Well after 10 minutes it was still walking around the oven (I use an oven thermometer so temp was right). 25 minutes was good, still pink, but not hemoraging. Who ever writes these recipes copies them from somewhere else and doesnt cook themselves.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Roseleanor

  24 December 2008

  Roseleanor commented on this recipe

  I found the timings perfect providing the meat is at room temp before putting in the oven. If it is chilled, it will need longer.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• paris7th

  17 May 2009

  paris7th rated and commented on this recipe

  

  Meat was at room temp & I set the oven timer for 10 mins. Didn't hear the beep so think the meat was in for 15 minutes - perfectly cooked & delicious! Served the lamb with the chickpea stew (mentioned at the end of the recipe) & everyone loved it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• verito

  30 December 2010

  verito rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Byghan

  01 January 2011

  Byghan rated and commented on this recipe

  

  I agree that the cooking time is not sufficient. I like rare lamb but found that 10 minutes was not enough - after 15 minutes it was still very rare and moist. Quite delicious. I made a small amount of jus with the bits in the roasting dish and a little wine and some redcurrent jelly. Excellent

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mark W

  02 June 2011

  Mark W rated and commented on this recipe

  

  Having taken advice from the reviews, I cooked the lamb for 14 minutes from room temperature, and allowed to rest for another 10 minutes - absolutely perfect for rare to medium. I was afraid that marinating for more than a few hours would be too much and overpower the tender sweet meat, but I found 6 - 8 hours is great. Dinner guests where exceedingly impressed (as was I). It's now become my signature main course. Note: ensure the racks are well trimmed and as lean as possible.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• wendybea

  01 November 2011

  wendybea commented on this recipe

  Can anyone tell me where the chick pea stew recipe is? And yes, 10 minutes is for raw.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1239/

http://www.bbcgoodfood.com/recipes/1239/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preparation and cooking times

Prep 45 - 55 mins

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

Per serving

255 kcalories, protein 20g, carbohydrate 0g, fat 19 g, saturated fat 5g, fibre 0g, salt 0.18 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.