Perfect Rack of Lamb Recipe | Cook at Home with Chef Sam Elliott

rack of lamb

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Chicken thighs provide a similar texture at a lower cost.

fresh mint

🥗Healthier: fresh basil

💰Cheaper: dried mint

Dried mint is more economical and has a longer shelf life.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is less expensive and still adds acidity.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is a more budget-friendly fat substitute.

Take the rack of lamb out of the fridge for a minimum of 30 minutes to come to room temperature.

Get a heavy-based frying pan on the stove on medium to high heat, ensuring it's suitable for the oven.

Rub a generous amount of salt into the scored rack of lamb.

Place the lamb in a dry pan without oil to render the fat, leaving it for about 5 minutes.

After 5 minutes, check the lamb; it should be starting to render and crisp up.

Sear the other sides of the lamb for a minute.

Add a few knobs of butter, a couple of sprigs of rosemary, and some garlic to the pan.

Baste the lamb with the melting butter and herbs.

Turn the lamb upright and transfer it to a hot oven at 200°C (about 400°F) for 5 to 7 minutes.

While the lamb is cooking, prepare the fresh mint sauce by stripping the leaves from the mint and slicing them finely.

In a bowl, add one spoon of caster sugar and pour over a little splash of boiling water to dissolve the sugar.

Add a pinch of salt and red wine vinegar for acidity to the bowl.

Mix in the sliced mint and let it sit for 5 minutes to allow the vinegar to pull out the mint flavor.

After 7 minutes in the oven, take the pan out and baste the lamb with the herby butter again.

Let the lamb rest for 5 minutes to allow moisture to redistribute.

Slice the lamb and serve on a plate, drizzled with the fresh mint sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens