Oven Roasted Marinated Rack of Lamb

rack of lamb

💰Cheaper: pork loin

Pork loin offers a similar texture and flavor profile at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

red wine

💰Cheaper: beef broth

Beef broth can provide depth of flavor without the cost of wine.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Agave syrup is often less expensive and still sweet.

Break down one sprig of rosemary and place it into a medium mixing bowl.

Repeat with another sprig of rosemary and set it aside in a container for later.

Mince two garlic cloves and add them to the mixing bowl.

Seal the container with the remaining rosemary and garlic and refrigerate it for later use.

Add the remaining marinade ingredients to the mixing bowl and whisk together, or use an immersion blender for a finer consistency.

Trim the silver skin from the rack of lamb using a sharp boning knife, leaving a layer of fat for flavor.

Cut a cross-hatch pattern into the fat of the lamb without cutting into the meat.

Pour the marinade over both sides of the rack of lamb and refrigerate for at least 4 hours, up to 6-8 hours.

After marinating, wipe off the marinade with a paper towel to dry the surface for better browning.

Season the lamb with kosher salt and black pepper on all sides, then apply the reserved garlic and rosemary.

Preheat the oven to 250°F (121°C) for low and slow cooking.

Place the rack of lamb on a cookie sheet with a cooling rack underneath for airflow.

Insert a temperature probe into the center of the lamb to monitor doneness, aiming for 125°F (52°C) for rare, or 130°F (54°C) for medium-rare.

If desired, increase browning by broiling the lamb on high for 3-5 minutes at the end of cooking.

Let the lamb rest for 5 minutes before slicing between the bones for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens