Roast Rosemary Rack of Lamb

Roast Rosemary and Garlic Rack of Lamb (4 of 13)

Hosting a dinner party for friends but can’t think of what to make in a short amount of time? In situations like these, a quick and easy solution would be to roast a rack of lamb. Roasting is the ideal way to cook a rack of lamb. The process can basically be broken down further into three distinct parts: preparation, roasting and resting.

First, the prep work. Prepare a combination of fresh or dried herbs and spices or create a paste by combining the herbs and spices with a little bit of olive oil and rubbing it over the lamb. For best results, use the following steps for preparation:

  1. Score the fat covering the meat using a crisscross pattern across the surface of the lamb.
  2. Season both sides of the rack with salt and pepper.
  3. Rub the lamb with single herbs, mixtures or herb paste.
  4. Allow to sit at room temperature for 30 minutes before cooking.

What’s the best temperature to roast a lamb rack? Ideally, the best roasting temperatures are between 425 and 450 ° F (about 230°C ). Cooking lamb at high heat preserves the tender and juicy nature of the meat. The lamb rack should cook to a medium pinkish rare in about 12-18 minutes.

For me, I like to sear the lamb before roasting to get a nice brown finishing. This can simply be achieved by heating a salute pan with olive oil until the oil shimmers. Season the lamb generously with salt and pepper, and sear the meaty side for 3-4 minutes until a golden brown colour emerges. If you elect to pan sear before roasting, add herbs, crust or herb paste after searing and before roasting to ensure the lamb remains juicy and succulent.

Roast Rosemary and Garlic Rack of Lamb (10 of 13)

Roast Rosemary Rack of Lamb

Total time: 25 minutes | Serves: 6 (roughly 3 chops each)

INGREDIENTS:

  • Two baby back lamb ribs
  • Few sprigs of fresh rosemary
  • Few sprigs of fresh thyme
  • 2 tablespoons of freshly minced garlic
  • 3 tablespoons of olive oil, to rub
  • Salt and black pepper, to season

Roast Rosemary and Garlic Rack of Lamb (2 of 13)

METHOD:

  1. Season the lamb racks first by generously rubbing them all over with olive oil, black pepper, garlic, thyme, and rosemary. Leave to marinade for a few hours, or overnight if desired.Roast Rosemary and Garlic Rack of Lamb (5 of 13)
  2. Preheat oven to 230 degrees celsius and line roasting tray with parchment paper.
  3. Heat sauce pan on medium high. Pour some olive oil to coat and once oil starts shimmering, throw the lamb racks in and brown evenly on both side (roughly 2-3 minutes each side).Roast Rosemary and Garlic Rack of Lamb (7 of 13)Roast Rosemary and Garlic Rack of Lamb (3 of 13)
  4. Transfer browned racks to the preheated oven and roast for 12-15 minutes depending on how “rare” you like your lamb.Roast Rosemary and Garlic Rack of Lamb (8 of 13)
  5. Let the rack sit for a few minutes (can cover with an aluminium tent foil) to let the juices run so that the lamb chops will be tender upon serving.Roast Rosemary and Garlic Rack of Lamb (12 of 13)
    Roast Rosemary and Garlic Rack of Lamb (1 of 13)

Rosemary Crusted Lamb Chops with Grilled Eggplant

Grilled Rosemary Lamb Chops with Eggplant Side (2 of 13)

Hello my little lamb chops!

When it comes to cooking dinner for two, nothing comes easier than the lamb chops – delicate, tender, and oh-so-juicy. Rub with some chopped rosemary, garlic, salt, pepper, and olive oil, and let it sit for a bit, sear all over on high heat, rest for a few minutes, and serve.

A lamb chop is such a lovely tender piece of meat, bursting full of delicate flavours, that you don’t have to do much to it. In fact, the only thing you really have to take care of is not to overcook it. Lamb chops are best served pink (i.e. medium rare) but feel free to cook it for longer if you prefer your meat medium or well.

INGREDIENTS (Serves one):

  • Two lamb chops
  • 1/2 eggplant
  • A few fresh rosemary sprigs
  • 2 garlic cloves, diced
  • Olive oil
  • Salt and pepper, to taste

Grilled Rosemary Lamb Chops with Eggplant Side (13 of 13)

METHOD:

For Eggplant

1) Slice eggplant at a diagonal, ~3/4 inch thick.

2) Chop fresh rosemary finely. Grind rosemary, 2 tablespoons olive oil, salt and black pepper in a mortar and pestle.

Grilled Rosemary Lamb Chops with Eggplant Side (12 of 13)

3) Brush the olive oil mixture evenly onto the  eggplant slices, reserving some for later.

Grilled Rosemary Lamb Chops with Eggplant Side (11 of 13)

4) Heat griddle pan over medium heat. Oil griddle well and grill the eggplant slices. Brush the exposed eggplant side with the remaining olive oil mixture. Wait a few minutes until griddle marks form then the flip the eggplant slices to char grill the other side. Once chargrilled to perfection, set aside and keep warm.


Grilled Rosemary Lamb Chops with Eggplant Side (10 of 13)

 

Grilled Rosemary Lamb Chops with Eggplant Side (7 of 13)

For the Lamb Chops:

1) Combine chopped rosemary, diced garlic, 2 tablespoons of olive oil, salt and pepper into mortar and pestle. Ground and pound.

Grilled Rosemary Lamb Chops with Eggplant Side (9 of 13)

2) Marinade the lamb chops on both sides with the olive oil mixture.

Grilled Rosemary Lamb Chops with Eggplant Side (8 of 13)

3) Heat griddle pan on medium-high heat and brush with some olive oil. Once hot, throw in the lamb chops and sear on both sides until done to your liking (~3 minutes each side for medium. Remember, tender lamb chops are best served pink).

Grilled Rosemary Lamb Chops with Eggplant Side (6 of 13)

Grilled Rosemary Lamb Chops with Eggplant Side (5 of 13)

4) Let the chops rest for a few minutes then serve with the char-grilled eggplant as a side. Enjoy!

Grilled Rosemary Lamb Chops with Eggplant Side (3 of 13)