Best-Ever Rack of Lamb
This lamb rack recipe uses beautiful fresh herbs and is just perfect for a BBQ. The lamb rack can also be pan-fried or oven-baked in the cooler months.
This rack of lamb, infused with rosemary and garlic is delicious served with scalloped or creamy mashed potatoes with the lamb jus.
Prep Time 1 hour hr
Cook Time 45 minutes mins
Total Time 1 hour hr 45 minutes mins
- 1 rack of lamb or 12 trim cutlets
- 4 Tbsp rice bran oil
- 4 cloves garlic crushed
- 2 Tbsp fresh rosemary chopped
- Sea salt
- freshly ground pepper
Heat oven to 200°C
Combine rice bran oil, garlic, fresh rosemary and seasonings and rub into the lamb cutlets.
Chill for one hour.
Cook rack of lamb in pre-heated oven for 20 minutes (if using individual lamb cutlets, cook on a hot BBQ plate or frying pan for 2 minutes each side, or cook in oven pre-heated to 200°C for 5-10 minutes).
Rest the lamb, covered with foil or lid, for 15 minutes before serving. Add more fresh herbs and serve with your favourite creamy mash for extra flavour.
Enjoy!