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Roast rack of lamb with rosemary
Published: April 13, 2022 at 2:22 PM
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serves 8
Easy
Total time: 30 mins
+ marinating
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With rosemary, garlic and a kick of Dijon mustard, this marinated rack of lamb is great on the BBQ. All the prep can be done the day before
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Try this roast rack of lamb with rosemary, then discover our best lamb recipes, including lamb chops with mint sauce potatoes, slow-cooked lamb gyros, roast leg of lamb with anchovy, garlic and rosemary and herb-stuffed rolled lamb breast.
Ingredients
Nutrition
-
2 sprigs rosemary
chopped
-
4 fat cloves garlic
crushed
-
4 tsp Dijon mustard
-
olive oil
-
3 rack of lamb
French trimmed
Nutrition: per serving
- kcal226
- fat19.1g
- saturates0g
- carbs0.3g
- sugars0g
- fibre0g
- protein13g
- salt0.18g
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Method
-
step 1
Mix the rosemary with the crushed garlic, mustard and 3 tbsp olive oil. Season well.
-
step 2
Cut the racks of lamb into 2 or 3-bone portions and cover in the marinade, using your hands to coat evenly. Cover with cling film or put in a large freezer bag and leave to marinate for a couple of hours or overnight in the fridge.
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step 3
When you are ready to cook, take the racks from the marinade and cook on the coolest part of the bbq for 10 minutes, turning frequently for pink, or until cooked to your liking. Slice into individual cutlets and serve immediately.
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