Best Rack of Lamb

By Schuzelle    , , , , , ,   ,

August 11, 2017

Best Rack of Lamb. Great for Sunday lunch with sweet potato mash.

  • Prep: 10 mins
  • Cook: 50 mins
  • Yields: 3 servings


For Lamb

1 x 8-rib racks of lamb, trimmed of all but a thin layer of fat

1 1/2 tsp of salt

1/2 tsp of black pepper

1 tsp of olive oil

For coating

3 x regular garlic cloves, minced

1 tsp of dried thyme

2 tsp of dried rosemary

1/2 tsp of salt

1/2 tsp of black pepper

1/2 squeezed lemon

2 T of extra-virgin olive oil


1Preheat oven to 190°C.

Browning lamb

1Heat a frying pan to high heat. Rub the meat with salt and pepper.

2Add the olive oil to pan, then brown rack on all sides for about 10 Minutes in total.

3Transfer the rack to a square baking tin or roasting pan.

Coat and roast lamb

1Combine garlic, herbs, salt, pepper, lemon juice and olive oil.

2Coat the rack of lamb with mixture.

3Roast for 20 Minutes, then cover the pan with foil and roast for another 15 Minutes.

4Let the rack stand, covered for 15 Minutes.

5If you would like more well done meat you can roast it for another 5 Minutes to 10 Minutes.



Nutrition Facts

Serving Size2-3 chops
Calories199 calories per serving
Sodium1323mg per serving
Protein8g per serving
Sugar0g per serving
Total Fat18g per serving
Total Carbohydrates4g per serving

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