Roast rack of lamb with rosemary

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• 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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• 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

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• 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.

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• 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.

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• cheshirecheese

  19 February 2012

  cheshirecheese commented on this recipe

  @ wendybea ... I assume the chickpea stew mentioned is the Italian one from this website, as it's pictured with cutlets from a rack of lamb. http://www.bbcgoodfood.com/recipes/1240/italian-chickpea-stew

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• Kate D

  19 March 2012

  Kate D commented on this recipe

  OK, first ever attempt cooking lamb rack! Based on comments above I gave it 18 mins, and it was still bleeding. After five further mins it was still very pink, and delightfully rare. 10 minutes? Sounds like freshly killed to me!! Didn�t quite marinade it for four hrs but with a chunk of garlic and more than a handful or rosemary and a total of 23 mins cooking, it was absolutely, utterly delicious when served. And it was actually really easy to do! Will definitely do again and maybe wow guests rather than just hubby�

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• Kate D

  19 March 2012

  Kate D commented on this recipe

  Eek, have forgotten how to do star ratings. It's been a while! My last rack of lamb rating would have been 4 stars...

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• Anneli

  23 March 2012

  Anneli rated and commented on this recipe

  

  Lovely recipe - though also needed to cook for 25 mins - even though lamb was at room temp. Delicious, and will cook again.

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• purplemoo92

  25 April 2012

  purplemoo92 commented on this recipe

  cooked for 25 mins and was still lovely and pink, everyone enjoyed it! Made a lovely port jus to go with it :)

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• purplemoo92

  25 April 2012

  purplemoo92 rated this recipe

  

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• Willibobs

  22 August 2012

  Willibobs commented on this recipe

  Loved this recipie. So easy to do. One of the easiest dinner parties to cook ever. Took the meat out an hour before, sealed then put in the oven when guests arrived whilst we had our starters... Simples....

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• leo

  15 November 2012

  leo commented on this recipe

  just wondering if anyone has some good tips on what best to serve it with im not really sure how the chickpea stew would go down with my family ( not very adventurous with their food lol ) maybe just a nice mash with veg and sauce/ gravy

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• Broe

  10 March 2013

  Broe commented on this recipe

  Lamb was amazing but needed about 24 min in the oven to be medium rare that's after searing and cooking from room temperature. Served with creamy mash and roast veg

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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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