This marinated rack of lamb recipe is a family favourite. The key to success is buying the freshest, highest quality rack of lamb you can find. I love the Hampstead Butcher in Muswell Hill, London. Their selection is phenomenal and the service is very personal. Your taste buds will thank you! For this dish I’ve gone a bit off the beaten path and paired it with a Tasmanian Pinot Noir.
Marinating the Rack of Lamb (6 Hours Before Cooking)
- Begin by placing three racks of lamb in a roasting dish.
- Combine the marinade ingredients together and rub all over the three racks of lamb. Cover and refrigerate for at least 6 hours. I usually marinate them the night before.
Cooking
- 20 minutes before cooking, remove the marinated racks from the refrigerator and set the oven to 250°C.
- Once the oven has reached the temperature, cook for the rack for 10 minutes.
- Reduce the temperature to 200°C and continue to cook for 20 minutes until the internal temperature reads 50°C (rare) or 60°C (medium rare). You will have to monitor this, as the rack of lamb’s size affects the cooking time.
- When the lamb has reached your desired internal temperature, transfer to a carving board, cover loosely with aluminium foil and let it stand 5 minutes or so until carving.
Serving
- Finally, carve the rack of lamb into individual rib chops and serve with your favourite vegetables, potatoes and/or pasta. As a nod to my husband’s Icelandic roots, we always serve lamb with peas and red cabbage, which is considered the Holy Trinity of an Icelandic lamb dinner. In place of potatoes, we really love serving fresh linguine covered in a green pesto sauce because my kids aren’t huge potato fans (not quite sure why, but they’ll eat it in the deep fried chip form?!?!). Enjoy!
Wine Pairing
- Serve with a glass of Pinot Noir such as the Tolpuddle Vineyards 2018 Pinot Noir from Tasmania.
Marinated Rack of Lamb with Tasmanian Pinot Noir
This recipe is a family favourite. I guarantee that this will be your go-to recipe from now on. The key to success is buying the freshest, highest quality rack of lamb you can find.
Servings: 6 people
Ingredients
- 3 racks of French trimmed 8 boned prime-cut lamb 750g/rack
- 3 minced cloves of garlic
- 1.5 tbsp fresh rosemary chopped
- 1.5 tbsp fresh thyme chopped
- 1.5 tbsp course sea salt
- 1.5 tsp ground black pepper
- 6 tbsp olive oil
- 1.5 tbsp balsamic vinegar
- 1.5 tbsp Dijon mustard
Instructions
Marinade
- Place three racks of lamb in a roasting dish to begin.
- Combine the ingredients together and rub over the three racks of lamb.
- Cover and refrigerate for at least 6 hours.
Cooking
- Remove the marinated racks from the refrigerator 20 minutes before cooking.
- Set the oven to 250°C and cook the rack of lamb for 10 minutes.
- Reduce the temperature to 200°C and continue to cook for 20 minutes until the internal temperature reads 50°C (rare) or 60°C (medium rare).
- When the lamb has reached your desired internal temperature, transfer to a carving board, cover loosely with aluminium foil and let it stand 5 minutes or so until carving.
- Finally, carve the rack of lamb into individual rib chops and serve with your favourite vegetables, potatoes and/or pasta.
Wine Pairing
- Serve with a glass of Pinot Noir.