Garlic rosemary classic rack of lamb

Garlic rosemary classic rack of lamb

Rack of lamb makes a superb centrepiece if you're looking to impress family and friends. This classic recipe is simple to prepare and lets the flavour of the meat shine through.

Serves 4.


2 Ethical Butcher PFLA 100% pasture fed racks of lamb

1 head of garlic (cloves peeled)

¼ cup fresh rosemary leaves

¼ cup extra-virgin olive oil

Salt and freshly ground pepper


Preheat oven to 220c fan

In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.

Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.

Carve the racks in between the rib bones and transfer to plates. Serve right away with vegetables of your choice.