This Frenched Lamb Rack from New Zealand really makes a special meal for two.
· 1 grass-fed NZ Frenched lamb rib rack
· 2 teaspoons chopped fresh rosemary
· 2 cloves garlic, minced
· 2 tablespoons olive oil
· Salt and pepper
1. Marinate lamb with a mixture of rosemary, crushed garlic, olive oil and freshly ground black pepper. Keep everything in a ziplock bag in the refrigerator overnight.
2. Bring lamb to room temperature to ensure even cooking. Meanwhile preheat oven to 220°C.
3. Score the lamb fat with a sharp knife, and sprinkle all over with salt. Cover exposed lamb bones in foil to prevent burning and then place lamb in the middle of the oven, fat side up.
4. Roast at 220°C for 10 minutes or until the surface of the roast is browned. Then lower the heat to 160°C. Cook for 10-18 minutes longer. The exact timing will depend on the size of the lamb rack, how many racks you are roasting and how well you like your meat:
53°C on meat thermometer for rare 58°C on meat thermometer for medium rare.
64°C on meat thermometer for medium.
5. Remove from oven, cover with foil and let rest for 15 minutes before serving (don’t skip this step!).
6. To serve, slice lamb chops away from the rack. Serve with roasted potatoes and greens. Credits to: @flavourforager