Roasted Rack of Lamb

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Tonight we eat Lamb!

This lovely rack has been in the works for a few days now. I let it marinate for at least 2 days before the actual oven roasting. The recipe and strategy itself has taken about 3 years believe it or not. It all started as a friendly competition between my mother and myself. My mom has long since been known for her amazing lamb which is an absolute must at her dinner parties. When my husband and I went to one of these dinners, he of course stuffed himself silly with the rack of lamb barely coming up for air as did everyone else.  Since I had never made it for him before it was a nice treat, one that he was unsure I would ever be able to make better than my mom.

Challenge accepted.

Over the past few years I have made a rack of lamb for him every couple of months. The first attempt got an OK rating. I was not OK with just an OK so I kept on changing the recipe and playing around with the cooking temperature, strategy and of course the all important marinade. I am happy to announce that after what is most likely $500 + on lamb over the past few years, my husband has made it official…my lamb has now beat my mothers!! (announced while at a Greek Restaurant consuming more lamb)

For the Marinade:

  • Juice from 2 Oranges
  • Juice from 1/2 a Lemon
  • 6 Sprigs of Fresh Thyme
  • 2 Sprigs of Fresh Rosemary
  • 6 Cloves of Garlic (Minced or roughly chopped)
  • 1/4 cup Grapeseed Oil
  • 1/4 cup Maggie Seasoning Sauce
  • 1/2 Tsp Cayenne
  • 1 1/2 Tsp Garlic Powder
  • 2 Pinches of Ground Cumin
  • Salt and Pepper

Marinating How To:

1) Combine all the above in a large Tupperware container. Wash your rack of Lamb and place it into the marinade making sure it gets coated on both sides. Place in the refrigerator overnight.

2) After 24 Hours, take out the lamb and turn it over to it’s other side. Place back into fridge to continue the marinating process.

3) In another 24 Hours you are ready to bake your lamb.

4) Take out your lamb and let it come to room temperature (1-2 Hours) this will ensure an even cooking throughout.

For the Roasting:

1) In a large pan, pour approximately 2 Tbsp of the marinade in and heat it up. Once hot, place your lamb in rack down and brown it. (approx 2 mins) Turn the rack over and do the same on the other side.

2) Preheat your oven to 400F. Wrap the bones from the rack in tin foil to prevent them from burning.

3) In a glass baking dish coated in butter, pour some of the marinade in to lightly cover the bottom and place the lamb rack down into the dish.

4) I then bake it uncovered for 8 mins at 400F

5) Put the temperature down to 325F and bake for another 10-15 mins.

6) If need be I broil it at 500F for a final 3-5 mins depending on how thick the rack is.

Once ready take out your rack and cut it. (It is easier to cut when it is hot)

Serve and Enjoy!

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