Rack of Lamb
Easy
This delicious, herbed rack of lamb would make for the perfect centrepiece for your Easter Sunday dinner. I picked up a rack of lamb, perfectly prepared by my local butchers in Moate Meats, and simply added a herbed crust to compliment the fresh flavour of the lamb. In Moate, we’re lucky to have a butcher who can source lamb within miles of their shop. The lamb is incredibly tender and bursting with flavour. The lack of food miles and the quality of local sourcing makes all the difference to this finished dish. This size rack serves about 3 people, and pairs well with roast potatoes, steamed vegetables, gravy, and a dollop of mint sauce. Enjoy! Created by Nessa Robins
PREP IN
10 MIN
COOK IN
50 MIN
SERVE
4-6
Rack of Lamb
Easy
PREP IN
10 MIN
COOK IN
50 MIN
SERVE
4-6
Introduction
This delicious, herbed rack of lamb would make for the perfect centrepiece for your Easter Sunday dinner. I picked up a rack of lamb, perfectly prepared by my local butchers in Moate Meats, and simply added a herbed crust to compliment the fresh flavour of the lamb. In Moate, we’re lucky to have
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Ingredients
- 2 sprigs thyme
- 2 sprigs mint
- 1 sprig rosemary
- 2 garlic cloves, crushed
- Zest of 1 lemon
- 1 tsp sea salt
- 1 x 8 bone rack of lamb
- 1 large onion, cut into wide slices
Method
- 1. Take the thyme, mint, and rosemary from the stalks and add to a food processor with the garlic, lemon zest, and sea salt. Blitz until a paste is formed.
- 2. Place the lamb on a board, fat side up, and score the fat in a criss-cross fashion. Cover with the herbed mixture. Cover and refrigerate for a few hours or overnight.
- 3. Preheat the oven to 200°C/fan 180°C /Gas Mark 6.
- 4. Line a high-sided baking tray with tin foil. Add the slices of onion, to make a trivet. Place the lamb on top, herbed side up. Add two cups of water to the tray. Cover with foil and place in the preheated oven. After 20 minutes, remove the foil and return to the oven for another 30 minutes. For medium-rare reduce this timing by 10 minutes. Adjust the timings if cooking a smaller rack of lamb. Leave to rest for 5-10 minutes.
- 5. Slice the lamb and serve with potatoes, vegetables, gravy, and mint sauce.
