Roast Rack of Lamb with Rosemary
Ingredients:
1 rack of lamb (about 8 ribs), trimmed and frenched
2 tbsp olive oil
4 cloves garlic, minced
2 tbsp fresh rosemary leaves, chopped
Salt and pepper, to taste
1 lemon, zest and juice
2 tbsp Dijon mustard
200ml beef or lamb stock
Instructions:
Preheat your oven to 200°C (180°C fan).
In a small bowl, combine olive oil, minced garlic, chopped rosemary, salt, pepper, lemon zest, and lemon juice to make a marinade.
Rub the marinade all over the rack of lamb, ensuring it is evenly coated. Let it marinate for at least 30 minutes at room temperature, or refrigerate for up to 4 hours.
Heat a large ovenproof skillet or roasting pan over medium-high heat. Sear the lamb rack, fat-side down, for 3-4 minutes until golden brown. Flip and sear the other side for another 3-4 minutes.
Remove the lamb from the skillet and set aside. Brush the meaty side with Dijon mustard.
Return the lamb to the skillet or roasting pan, bone-side down. Transfer to the preheated oven and roast for 20-25 minutes for medium-rare, or until the internal temperature reaches 55-60°C.
Remove the lamb from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for 10-15 minutes.
While the lamb is resting, place the skillet or roasting pan on the stovetop over medium heat. scrap up any browned bits from the bottom of the pan.
Add the beef or lamb stock to the skillet and simmer until reduced by half, about 5-7 minutes. Season with salt and pepper to taste.
Slice the lamb rack between the bones into individual chops
