Pairings

Marinated Rack of Lamb with a glass of 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. 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!

Let’s get started!

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. I usually marinate them the night before.

Remove the marinated racks from the refrigerator 20 minutes before cooking. Heat the oven to 250°C. Cook for 10 minutes and then 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.

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?!?!).


Wine pairing:

I always think that lamb should be accompanied by a medium-bodied red wine that exudes earthy, herbal aromas and flavours which compliment the meat, rather than overpower it. Therefore, I highly recommend a Pinot Noir. Usually, I’m tooting Oregon’s horn, but recently, I had the most amazing 2018 Tazmanian Pinot Noir from Tolpuddle Vineyard. Initially, this ruby red coloured, medium bodied beauty enticed my nose with its pronounced aromas of black plum, black cherry and strawberry. This pinot noir was something to get excited about! On the palate, a bright, refreshing acidity followed by a flavours of black plum, black cherry, earth and spice lingered on a lengthy finish. My husband brought home this little treasure as a gift for me, knowing that I love to try Pinot Noirs from all over the world. Well done, hubby!!


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.
Prep Time 6 hrs 25 mins
Cook Time 30 mins
Resting Time 5 mins
Total Time 7 hrs
Course Main Course
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.
Keyword Pinot noir, rack of lamb