So festive, easy and delicious! Got a fine piece of New Zealand rack of lamb with some baby potatoes and created a feast! This fine lamb rack should not be overcooked. Pink is perfect!
Roasted rack of lamb
So festive, easy and delicious! Got a fine piece of New Zealand rack of lamb with some baby potatoes and created a feast! This fine lamb rack should not be overcooked. Pink is perfect!
Ingredients
- 2 New Zealand Lamb rack french cut
- Sea salt
- Black pepper
- 2 Tbsp olive oil
- 80 grams unsalted butter
- 4 garlic cloves bashed
- 4 thyme sprigs
- 2 rosemary sprigs
- 2 Tbsp Dijon mustard
Instructions
- Preheat oven to 200˚ C fan.
- Season the racks generously with salt and pepper. In a hot skillet (choose one that you can transfer in the oven later), add the olive oil and sear the lamb rack on all sides. Add the butter, garlic, thyme and rosemary sprigs. Keep cooking while basting the meat with the pan juices.
- Turn the lamb skin side up. Cover the exposed bones with aluminium foil. Brush the meat with the mustard and sprinkle generously with the chimichurri spice. Transfer skillet with lamb in the preheated oven. Roast for 20-30 minutes (20 minutes for pink, 30 for pale pink).
- Let lamb rest for 15 minutes before slicing and serving. Serve with the roasted garlic, any pan drippings and potatoes.
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