Keyword lamb, rack of lamb, roast lamb, sunday roast
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Marinading time 30 minutesminutes
Total Time 55 minutesminutes
Servings 4people
Cost ££
Ingredients
rack of lambdepends how many you're cooking for but 2 ribs each is nice
2tsprosemary, finely chopped
2tspthyme, finely chopped
sea salt and pepper to season
Instructions
In a bowl mix the finely chopped thyme, rosemary, pepper, sea salt with a few tablespoons of oil. Now, massage this mix into the lamb and let marinade for 30mins.(make sure your rack is at room temo before cooking)
Pre-heat the oven to 190˚C/gas mark 5
Place a large frying pan over high heat with a little oil
Quickly sear the meat sides - 1 minute
Now turn the heat down a little and place the rack in, fat-side down and cook until golden brown - usally around 10mins
Transfer to a wire rack and place in the oven over a baking tray(Keep the fat and juices from the frying pan for your gravy)
Rack of lamb cooks quickly (10 - 12mins) so keep an eye on it as you want it pink.Check after 8 minutes with a meat thermometer or by inserting a metal skewer close to the bone – it should be warm to the touch for pink meat. If it isn’t cooked, return to the oven for 2 minutes before checking again
Remove from the oven, cover with foil and rest for at least 5 minutes