Roast Rack of Lamb2018-01-29
- Servings : 4
- Prep Time : 8:00 h
- Cook Time : 36m
- Ready In : 8:46 h
- 1 rack of lamb
- 2 sprigs rosemary, leaves stripped and chopped
- 1 tbsp fresh thyme, chopped
- 2 garlic cloves, peeled and chopped
- 1⁄4 cup olive oil
- 1⁄2 tsp salt
- 1⁄2 tsp ground black pepper
Trim all but a thin layer of fat from the lamb. Score the fat layer in a cross-hatch pattern, being careful to not cut through to the meat. Combine the herbs and garlic in enough oil to coat the lamb. Sprinkle salt and pepper all over the meat, and rub with the olive oil and herbs. Place in a container and seal tightly. Refrigerate for 8 hours.
Preheat oven to 220°C. Let the meat come to room temperature while the oven preheats.
Place a pan over medium heat. Once it’s heated add 2 tablespoons oil. Place the lamb, fat-side down, in the pan and cook for 6 minutes, or until well-browned.
Add the rack to a greased baking dish. Cook in the middle of the oven for 15 minutes. Reduce the heat to 165°C and roast for 5–15 minutes. Use a meat thermometer to test the meat’s doneness: 54°C for medium rare, 60°C for medium, and 65°C for well done. Let it rest for 10 minutes before cutting the rack between the bones in sections of two and serve.