rack of lamb

Rack of Lamb Recipe

Spring is in the air and lamb is the meat of the season – so succulent and sweet.

We love this recipe from BBC Good Food. Why not try it yourself and buy your Spring lamb here.

4 racks of lamb (2 pairs of best ends), French trimmed
4 garlic cloves, roughly chopped
a big stalk of rosemary, needles stripped off and roughly chopped
8 tbsp light olive oil


Stand the racks of lamb in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil.

Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally.

Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the lamb generously with salt and pepper.

Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute.

Finally, brown the ends briefly so that all of the exposed meat is seared.

Remove and repeat with the remaining two racks.

Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Roast for about 8 minutes for very pink meat, 10 minutes for medium and 12-15 minutes for well-done.

Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature).

Carve into cutlets and serve on warmed plates with spring vegetables or mix it up with a chickpea stew.

Check out our other lamb recipes here.

Posted in Lamb Recipes, Recipes.

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