lamb rack recipe

Recipe video above. Here is a wonderful, classic way to cook a rack of lamb that makes the most of this premium cut of meat! Infused with the flavours of rosemary and garlic from a marinade, then roasted to perfection, it&#039;s served with Salsa Verde for a deliciously fresh accompaniment that plays beautifully against the rich lamb.Allow 3 to 4 cutlets per person.

Rosemary & Garlic Rack of Lamb recipe

lamb

garlic (, minced)

rosemary

tbsp extra virgin olive oil

salt (, cooking/kosher salt)

tsp black pepper

olive oil

butter

garlic

quantity Salsa Verde ((see separate recipe))

Marinate lamb: Mix marinade ingredients in a ziplock bag (Note 2). Place lamb in bag, massage to coat, then seal and marinate for at least 24 hours and up to 48 hours.

Remove lamb from fridge 1 hour prior to cooking, to ensure even cooking.

Wrap bones in foil (optional): Wrap each bone with a small piece of foil. This keeps the bones white and looks prettier.

Preheat oven: Preheat oven to 200°C/390°F (180°C fan).

Sear: Heat 1 tbsp oil in a cast iron skillet (or other oven-proof, heavy-based skillet) over high heat. Sear one lamb rack on all sides until golden brown, including the ends. Remove and repeat with other lamb rack.

Roast: Place both racks in the skillet and roast for 15 minutes, or until the internal temperature is 57°C/135°F (for medium-rare). Remove pan from oven.

Baste: Add butter, smashed garlic and rosemary to pan. The residual heat of the pan will melt the butter. Spoon the butter over the lamb continuously for 30 seconds.

Rest: Remove lamb from skillet and place on a rack set over a tray. Pour butter remaining in the skillet over lamb. Cover loosely with foil and rest for 5 minutes.

Carve and serve! Cut lamb into individual cutlets or several cutlets per slice. Serve with Salsa Verde!

Sides: Pictured in post with a Spring Salad and individual Mini Potato Gratin Stacks.

Who doesn&#39;t love a lamb rack? Well we just made this one a lil&#39; bit fancy looking, without too much effort. This is a great entertaining dish that will have them all coming back for more.&amp;nbsp;

Mingle&#39;s Herb Crusted Lamb

pistachios

mint

cherry tomatoes

dijon mustard

capers

tbsp of thick greek yoghurt

lemon

tbsp of Mingle's Garlic & Herb

RUB Mingle Garlic &amp;amp; Herb Seasoning on lamb rack and then sear on a hot pan with olive oil until brown. Remove and set aside to cool.

MIX pistachios, mint, 2 tablespoons of Mingle Garlic &amp;amp; Herb Seasoning, mustard and sliced lemon rind in a mortar and pestle and grind into a paste

COVER cherry tomatos with olive oil and Mingles Garlic and Herb Seasoning and place on an oven proof tray. Coat lamb in Garlic and Herb crust.

PLACE lamb in the middle of the oven proof tray and place into an over at 200C for 10 minutes - 12 minutes with tomatoes. Remove and set aside to cool.

SPREAD yoghurt on plate and top with the tomatoes, capers and mint with any left over pan juices. Serve with lamb rack and enjoy.

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