This roasted rack of lamb recipe looks very impressive, but it takes minutes to prepare and can feed a crowd. Perfect for a gathering of family and friends.
It took me a long time to get comfortable with roasting lamb; as I mentioned previously, when I was a child my mother would always boil the lamb and it didn’t taste that good. It was only when I moved to New Zealand – where the world’s best lamb exists – that I finally decided to try my hand at roasting lamb. I bought a boneless, ready-rolled and marinated roast from the supermarket (I forget which cut it was, probably from the leg) and made it at home. It was heavenly! I then decided to make my own roasted leg of lamb and that was really good too. I’ll write out the recipe sometime soon.
Back in Egypt, we used to eat lamb ribs as part of the regular kabab and kofta spread you’d get grilled at specialty restaurants. I didn’t know what they looked like when you bought them from a butcher or supermarket or how to cook them. I also didn’t know you could easily roast them at home and get amazing results. This is something I only recently learned.
A few weeks ago I bought a rack of Salt Spring Island lamb; a variety of lamb that only exists in the British Columbia area on this particular island. It supposedly has an exquisite flavour; I can testify to the fact that it does taste amazing! You can find out more about them here.
If you have a nice roasting pan with a rack, you can put the lamb on top and some vegetables to roast on the bottom. The vegetables soak up the juices and fat from the lamb rack to become beautifully crispy on the outside. I find that the best vegetables for this are potatoes and carrots. However, you could also use mushrooms, asparagus, sweet potatoes, garlic and onions. They all work beautifully. With lamb, don’t be stingy with the marinade or with the herbs and garlic. Lamb has a strong flavour in general and it goes well with flavourful marinades and spices.
- 1 medium rack of lamb, if frozen, thaw in the fridge overnight
- 1 cup of fresh mint leaves
- 1 cup fresh basil leaves
- 1/2 cup fresh chives
- 1 tablespoon dried sage
- All the cloves in 1 whole garlic bulb
- Juice of one lime
- 1/4 cup cranberry balsamic glaze (you can use regular balsamic glaze or pomegranate molasses)
- 1/2 teaspoon salt.
- 1/2 teaspoon chilli flakes (or more if you like it spicy!)
- 10 small new potatoes
- 4 medium carrots
- 12 asparagus spears
- 1 large onion, quartered
- Place all the marinade ingredients in a food processor and blend. If you don’t own a food processor, you can chop them up finely using a knife and then mix the dry and wet ingredients together.
- Place the lamb rack in a large bowl and pour the marinade mixture on top. Cover and refrigerate for 4-5 hours or overnight.
- One hour before cooking, take the lamb out of the fridge and let it come to room temperature.
- Preheat oven to 400 degrees Fahrenheit
- Place the vegetables on the bottom of the roasting pan, add 3/4 cup of water.
- If the roasting pan has a rack, place the lamb on it on top of the vegetables
- Pour the remaining marinade over the lamb and vegetables
- Roast for 1 1/2 hours for medium. Remove from oven, allow to rest for 10 minutes then slice the lamb ribs.
- Serve with the roast vegetables. Enjoy!
Have you ever roasted a lamb rack? How did you do it? Did you like it? What interesting ingredients did you add? Let me know in the comments!
If you like lamb, you might enjoy this Lamb Heart Recipe.
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