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Roasted rack of lamb

By mariabjo (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 5
A delicious lamb dish with a fresh twist
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Ingredients

  • AUSTRALIAN LAMB
  • 2-3 medium Australian lamb racks (7-8 bones per rack)
  • SEASONING BLEND
  • 2 teaspoons thyme, dry, whole
  • 1 teaspoon salt
  • 1 teaspoon black pepper, freshly ground
  • FRESH MINT BALSAMIC VINAIGRETTE
  • ¼ cup olive oil
  • ½ cup chicken stock
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons fresh mint, coarsely chopped
  • 8 cups salad greens (optional), such as curly endive, frise or your favorite, washed

Method

  • STEP 1
    Preheat oven to 475F.
  • STEP 2
    Combine seasonings in a small bowl and sprinkle over the meat
  • STEP 3
    Heat a large heavy skillet over high heat and add 1 tablespoon olive oil. Brown lamb on both sides for 3 minutes each side. Pour off fat from pan, but save any juices to make pan sauce later.
  • STEP 4
    Transfer lamb to roasting pan and roast, fat side up, in the middle of the oven for 13-15 minutes until the internal temperature is 130-135F for medium-rare. Remove racks to a warm platter and let rest for 10 minutes while you make the sauce.
  • STEP 5
    Set the original skillet back on a burner. Add stock and scrape up any browned pieces from the bottom of the pan. Reduce to about 1 tablespoon. Add vinegar and remove pan from heat and whisk in the remaining 3 tablespoons olive oil and mint to form vinaigrette. Cut the racks into individual chops and serve, topped with the sauce atop salad greens.

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