This rack of lamb recipe is perfect for festive celebration and entertaining because it tastes and looks fabulous. The rack is cooked to a perfect medium and the flavours are amazing. If you're new to cooking, have no fear, you can easily achieve restaurant quality meat that's juicy and tender.
Ingredients (For 1 rack only, please double up for 2 racks)
1 rack of lamb
Rub for lamb
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp diced rosemary, more if you prefer
Finishing sauce
1 tbsp melted butter
1 tsp diced or minced garlic
1 tsp rosemary
1 tbsp Dijon mustard
1 big squeeze of fresh lemon juice
1 tbsp Worcestershire sauce
1 tbsp diced parsley
1 tsp black pepper
½ tsp of salt Please taste test
Method
1. Pat dry lamb rack
2. Trim excess fat and leave some fat on the rack
3. Prepare rub and sauce by dicing parsley, rosemary and garlic
4. Put dry rub (salt pepper, rosemary, garlic powder) all over rack and let it marinates for 2 hours. If you store the rack in the fridge, take the rack out of the fridge one hour before cooking to let it get to room temperature
5. Preheat oven at 425F/220C
6. Put lamb rack on a baking tray. If you have 2 racks, leave enough space to allow heat to circulate. You can also interlock the bones of the 2 racks into a tent making your dish more fabulous when plating
7. Brush rack in cooking oil
8. For medium doneness bake for 25 mins. For rare, 22 mins
9. In the meantime, prepare sauce by mixing all the ingredients. Let the sauce sit in room temperature so that butter is softened
10. When rack is ready from the oven, move it to a serving board or plate and brush finishing sauce over it. Let it sit for 10 mins before carving