A lamb rack may look intimidating to cook, but it's actually relatively easy as long as you stick to the few easy steps in this recipe. What you will end up with is a crowd and stomach pleaser for any occasion, whether it is a dinner party or a cosey weekend family lunch. Get that carving knife out, oui chef!
Serves 3-4 persons as a main dish
- Whole Rack of Lamb - 0.9-1.0kg, Frenched
- Garlic - Whole head of cloves, separated with skin on
- Parsley - 1 small bunch, finely chopped
- Olive Oil - 3 Tablespoons
- Salt & Pepper - For seasoning
1) Preheat oven at around 100C (or 210F) and season the lamb rack generously with salt and pepper. Place the rack along with the garlic cloves on an oven tray lined with tin foil and 1 tablespoon of olive oil (to prevent lamb and garlic from sticking to the tray).
2) Roast lamb rack for around 25-35 minutes until inside meat (next to bone) temperature reaches 52C or 125F for medium rare doneness (57C or 135F for medium) - use a temperature probe to check.
Alternative to Steps 1 & 2: If you do have a sous-vide machine, cook the lamb rack at 54C or 130F for 45 minutes (or up to 3 hours) in a vacuum seal bag, at the same time, roast the garlic in the oven with olive oil at 100C (or 210F) until it is soft or are starting to turn golden brown
3) Once the meat temperature reaches desired doneness, sear the lamb rack on a very hot pan until a golden brown crust appears. Place the rack back on the oven tray and let it rest for 5-10 minutes
4) In the meantime, set your oven to grill/broil. Combine the remainder of the olive oil with the chopped parsley, and squeeze out the soft flesh of the roasted garlic into the same bowl.
5) Mix well until you have a smooth paste.
6) Apply the paste on the top of the lamb rack.
7) Place the lamb rack into the oven until a fragrant brown crisp crust forms on top of the rack. Remove from oven and serve by slicing in desired portions.