We love a good roast but sometimes we don’t want to cook a full leg of lamb, or we simply don’t have the time…the solution is a rack of lamb. These are a bit cheaper, full of flavour and, if cooked right, super tender.
We’d just like to say, please make sure to get your meat from a reputable butcher who sources their meat from traditional farmers, you know, ones that allow the animals to eat grass and roam in paddocks. It is super important, that as meat eaters, we still respect the animals we eat. Growing up on a farm it was normal to see animals go off to the slaughterhouse, but this was always done with the utmost respect and care for the animal.
We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think!
Tracey and Jo
- 1h 10m
- 1 rack of lamb (8-10 cutlets)
- 1 brown onion
- 3 garlic cloves
- 2 sprigs fresh rosemary
- Salt and pepper for seasoning
- Veggies for roasting - potatoes, pumpkin, carrots, parsnip etc (as many as needed for your family)
- Preheat oven to 180ºC (fan forced). Line a baking dish with some baking paper and place the lamb inside.
- Slice the onion and garlic and place them around the lamb.
- Peel and cut up the roast veggies. Place these all around the lamb. Sprinkle the lot with salt and pepper.
- Lay the rosemary sprigs around the lamb and cook for approx. 1 hour (or until cooked to your liking. We found 1 hour was enough for medium, so cook longer if you prefer well done). Allow the lamb to rest for 5 mins then slice then serve.