Rack Lamb Rosemary Garlic Lemon

The surprising thing about garlic rosemary rack of lamb is that it is super easy to make.

Rack lamb rosemary garlic lemon. Trim any excess fat from the lamb racks. Juicy and tender rack of lamb is an exquisite dish filled with incredible flavours of garlic and rosemary in each and every bite. Add the lamb cutlets toss to coat then set aside to marinate for 30 mins if you have the time. Cut small slits in the top of the lamb with a small sharp knife.

Spread the mustard over the fatty part of the lamb rack and use this to adhere the breadcrumb mixture to the rack. This rosemary garlic oven roasted rack of lamb is a perfect centerpiece for an elegant holiday dinner without requiring any fussy or difficult skills. Preheat the oven to 200 degrees c. Place oil into a heavy skillet sear lamb over high heat for 3 minutes per side.

Sit the lamb on a plate. Heat a heavy cast iron pan on the stovetop at medium high heat. For the lamb mix together the breadcrumbs herbs lemon zest and garlic. Combine lemon juice rosemary oregano salt pepper in a small bowl.

For the marinade mix the oil lemon juice zest garlic rosemary salt and pepper in a small bowl. In a large bag add lamb and olive oil garlic and lemon juice. Place in the oven and cook 15 20 minutes for medium rare add an extra 5 minutes for well done. Place the lamb in a large baking dish or resealable plastic bag.

Whisk the lemon zest and juice with 1 tbsp olive oil the garlic chopped rosemary leaves and seasoning. Garlic rosemary rack of lamb. Let marinate at least two hours or overnight. This sous vide rack of lamb recipe uses rosemary and garlic to bring the flavors of the mediterranean to life with lamb so juicy and flavorful that it will melt in your mouth.

Place rack of lamb fat side up in a roasting pan uncovered roast in the middle of the oven for 15 minutes for medium rare. Coat lamb with the sauce. Preheat oven to 350 degrees. Remove lamb racks from marinade pat with towels to remove excess oil and liquid doesn t need to be bone dry just not dripping.

Heat oven to 220c 200c fan gas 7. Whisk together the honey wholegrain mustard and mint sauce then brush over the lamb racks. Pour the marinade onto the lamb and rub the mixture all over the lamb.