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 (15)

RECIPE
COMMENTS & REVIEWS(15)

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
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
recipe Herb-Marinated Rack of Lamb
Michele Glenwood Springs, CO 12-25-2008
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Easy and Elegant
Rated: 4 stars out of 5

This was a really nice dish. Simple to prepare and almost "goof-proof". Made some simple gravy to go along with it-... shallot,wine and stock with a hint of rosemary- a wonderful Christmas dinner the entire family enjoyed, especially those who thought they didn't like lamb! Thanks!Read more
recipe Herb-Marinated Rack of Lamb
paul saint louis, MO 03-24-2008
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Exceptional and very easy
Rated: 5 stars out of 5

Made this recipe for Easter this year and it was excellent. A couple of notes: The rack of lamb I was able to find was New... Zealand lamb, so it was much smaller ? 4 full racks (8 bones each) were just 3.8 pounds. This meant the searing only took about 5 minutes and we checked the lamb temp after 10 minutes in the oven ? only needed about 5 more minutes to be around the middle range of medium-rare. 1 other time/mess saver ? marinate the racks in zip-lock bags ? then you can just seal all of the mess and throw away.Read more
recipe Herb-Marinated Rack of Lamb
KELLY castro valley, CA 03-02-2008
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My go-to lamb recipe
Rated: 5 stars out of 5

I've made this recipe several times and unlike other recipes, I don't change a thing, I make it exactly as written. The lamb... always comes out perfect, and I always get rave reviews. I don't make lamb that often and when I get a craving for it, this is the recipe I make. Easy and foolproof. One suggestion - make sure to trim the lamb of fat as suggested.Read more