A super easy recipe to get the best out of our amazing British rack of lamb.
Ingredients
- Frenched lamb rack
- Salt
- Fresh ground black pepper
- olive oil
- Parsley leaves
- Garlic cloves
- Fresh rosemary leaves
- Fresh thyme leaves
Method
STEP 1: Defrost the lamb rack slowly in the fridge overnight. Once defrosted, pat the rack dry and lightly score in a criss cross manner over the fat cap. Lightly season with salt and fresh ground pepper.
STEP 2: In a blender, blend together the parsley, garlic, rosemary, and thyme leaves whilst drizzling in some olive oil to create a rub. Liberally coat the lamb rack in this rub and set aside to marinate for 1-2hrs in a bag, or cover and leave to marinate for longer in the fridge.
STEP 3: Pre-heat oven to 230c/450f. Remove the rack from its marinating bag and place fat cap side up on the baking tray. Place foil over the exposed bone rib to make sure it doesn't burn. Bake the rack of lamb for 25mins or until it reaches 57c/135f for a perfect medium rare.
STEP 4: Remove the rack of lamb once it reaches your desired temperature, loosely cover in foil and let it rest for around 15 minutes. this will ensure the juices flow back into the rack.
