Herb-Marinated Rack of Lamb

Recipe courtesy Maria Sinskey

Show: Sara's SecretsEpisode: Chefs Cook at Home: Robert and Maria

Rated: 5 stars out of 5Rate itRead users' reviews (18)

RECIPE
COMMENTS & REVIEWS(18)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: 12 hr 0 min
Cook: 1 hr 0 min
Total:: 13 hr 10 min

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Ingredients

2 lamb racks (about 8 to 9 ribs each)
1/2 cup extra-virgin olive oil, plus 2 tablespoons
4 garlic cloves, unpeeled and crushed
2 (4-inch) rosemary sprigs, crushed
6 thyme sprigs, crushed
4 rosemary sprigs, for garnish
Freshly ground black pepper
Sea salt

Directions

Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.

The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.

Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.

To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.

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Comments & Reviews

recipe Herb-Marinated Rack of Lamb
J Hesperia, MI 01-10-2010
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The best lamb I have ever had
Rated: 5 stars out of 5

This recipe was done for a birthday dinner and it was by far, the best lamb I have ever had. The rosemary and other herbs... were perfect. The chops were tender and so flavorful. Highly recommended.Read more
recipe Herb-Marinated Rack of Lamb
Joyce Ft Lauderdale, FL 01-06-2010
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Great easy and elegant
Rated: 5 stars out of 5

This is a great recipe for new cooks because it just seems so"advanced" when in actuality its simple.Great one to impress... with..I do however have a couple of comments to other reviewers..The person who commented on watching the bread crumbs,,,What breadcrumbs? Did I miss something, also, the woman/man who said they left out the mint,,again, what mint? Although mint is often suggested in lamb recipes, I did not see it in this one..I know my eyes are getting bad, but ???? Mint or no mint, breadcrumbs or no breadcrumbs, make this dish...Read more
recipe Herb-Marinated Rack of Lamb
Mary Nell DeRidder, LA 11-18-2009
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EXCELLENT IS ACCURATE
Rated: 5 stars out of 5

I had never prepared lamb. My aunt, who loves it, has become mobility-challenged in the past year and is no longer able to... dine out. I decided to give it a whirl when I saw some good-looking racks (New Zealand) at a warehouse store. I followed the instructions to the "T", using herbs from my back yard. This was a huge hit!! My aunt relished every bite and everyone else at lunch appeared to enjoy it as well. I highly recommend the Rosemary Roasted Potatoes by Ina Garten as a wonderful complementing side AND they require the same oven temp. How convenient!Read more
recipe Herb-Marinated Rack of Lamb
Kathy Truth or Consequences, NM 03-30-2009
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first rack i have ever cooked and amazing
Rated: 5 stars out of 5

This recipe gives me faith in an occasional meat dish after being a confirmed vegetarian for 20 years. This is the first... lamb rack i have ever cooked, being so, we invited friends for the festive occasion. Perfect. Congratulations. I even had a bite. Read more
recipe Herb-Marinated Rack of Lamb
Heidi Cave Junction, OR 03-17-2009
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Beyond amazing! Great for any holiday meal!
Rated: 5 stars out of 5

Having had lamb in the past and finding the (though subtle) gaminess rather unappealing, I've never had the desire to try it... again let alone prepare it. Since it was going to be just the two of us for Christmas dinner and my SO likes lamb, I thought I would make our holiday meal extra special for him. Neither he nor I like mint so including this herb in the dish or in a side was out of the question. I made this recipe exactly as stated and without substitutions or alterations. Let me tell you, any novice with limited cookling resources can make this rack of lamb with ease. I prepared it in our new RV without a hitch! It smells absolutely heavenly while it sears and roasts, it makes an impressive presentation and the flavor and texture (melts in your mouth) are OUTSTANDING - not a hint of gaminess whatsoever! As a result, I've been converted to a lamb lover; however, I must stress here that I didn't use domesticaly raised lamb but fresh (not previously frozen) lamb imported from Australia or New Zealand. I do believe this made all the difference in the world as I've been told by more than one lamb "expert" to always use imported lamb whenever possible. Imported lamb is quite affordable when found at warehouse stores such as Costco. It's less than half the price of what domestic lamb sells for in our local grocery stores. Read more
recipe Herb-Marinated Rack of Lamb
Christopher Valencia, CA 12-28-2008
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Very Subtle Lamb Recipe...
Rated: 3 stars out of 5

Let me preface this in saying I am the stupidest chef ever - the absolute antithesis of most visitors to this site. That... being said, if you like the true taste lamb, you will like this recipe. It really doesn't do anything to cover the gamey taste of lamb. It is a very subtle herb flavor - which worked well for me since I love lamb. My wife and kids hated it. 4 stars from me 1 star from my family equals 3 stars. My wife salvaged the meal by dividing up the rack and sauteing the strips. Basically she blasted the flavor out the of the lamb....Read more