Oven Roasted Marinated Rack of Lamb

Elevate your next dinner with an elegant and flavorful oven-roasted rack of lamb, marinated to perfection. This dish combines the natural tenderness of lamb with a rich, herbaceous marinade featuring fresh rosemary, garlic, and a hint of balsamic vinegar. The marinade deeply infuses the meat with a blend of savory, tangy, and aromatic flavors, making each bite a memorable experience. By crosshatching the fat cap, seasoning with salt, pepper, and rosemary, and roasting the lamb to golden perfection, you’ll achieve a dish that’s as visually stunning as it is delicious. This recipe’s simplicity and sophistication make it ideal for a special occasion or a cozy family dinner. With just a few fresh ingredients, a little preparation, and the right technique, you’ll create a centerpiece worthy of any gathering.

Ingredients

• 1 rack of lamb 1.64 lbs
• 2 garlic cloves minced
• 1 sprig rosemary
• 1/4 tsp salt
• 1/4 tsp black pepper

Marinade

• ¼ cup olive oil
• 1 tbsp balsamic vinegar
• 2 garlic cloves minced
• 1 sprig rosemary
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder

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Directions

In a small bowl, whisk together all the marinade ingredients until fully combined. Alternatively, you can place the ingredients in a blender or food processor and pulse until smooth.


Using a sharp knife, remove any silver skin found on the meat. Score the fat cap in a crosshatch (chessboard) pattern using a sharp knife, being careful not to cut into the meat.


Place the rack of lamb in a shallow dish or a resealable plastic bag. Pour the marinade over the lamb, ensuring that it coats all sides evenly. Cover the dish with plastic wrap or seal the bag, removing as much air as possible.


Place the lamb in the refrigerator to marinate for at least 4 hours, but no longer than 12 hours.


Take the marinated lamb out of the refrigerator about 30 minutes before cooking to let it come to room temperature. Pat the lamb dry with paper towels to remove excess marinade.


Position the rack of lamb bone-side down on the cooling rack over a cookie sheet. This setup allows for even air circulation and prevents the lamb from sitting in its juices.


Season all sides generously with salt and pepper. Mince a fresh sprig of rosemary and two garlic cloves and press this into all sides of the lamb.


Preheat the oven to 250 F for low and slow for tender and pink to the edges (about 1 hour to 1.5 hours cook time). Or for a faster cook with a golden outer crust, preheat to 450 F (cook for 10 minutes then reduce to 325 F for about 20 minutes).


Cook the lamb using a thermometer probe and remove from the oven when your desired doneness is reached. 125°F (52°C) for rare to medium-rare, 135°F (57°C) for medium.


Rest the lamb for 5 minutes, then slice the rack of lamb between the bones to create individual chops.

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