Roast rack of lamb with rosemary

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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.

Per serving

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

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.

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• 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.

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• 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.

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• 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!

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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

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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

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