Roast lamb rack has a long history in Australia, often served at Sunday lunches and festive gatherings. It’s a dish that speaks of tradition and comfort, bringing families together around the table. The lamb rack, a particularly tender and flavourful cut, has become a favourite for home cooks wanting to create an impressive meal with minimal effort.
Sheep farming plays a significant role in Australian agriculture, making lamb a popular and accessible choice. Many Australians have a go to roast lamb recipe for special occasions. Roasting a lamb rack is one of the easiest ways to prepare lamb, allowing its natural flavours to shine. Even those new to cooking can achieve a beautifully cooked roast with just a few ingredients and simple steps.
Roasted Lamb Rack Tips
- Take the lamb out of the fridge 30 minutes to 1 hour before cooking so it reaches room temperature. This helps it cook evenly.
- Pat the lamb dry with a paper towel before seasoning. Removing moisture ensures a better crust.
- Use fresh rosemary instead of dried for a stronger aroma and better flavour.
- Don’t overcrowd the roasting tray, as air circulation is key for even browning.
- A meat thermometer is the best way to check doneness—55°C for medium rare, 60°C for medium, 65°C for medium well.
- Rest the lamb for at least 10 minutes after roasting. This allows the juices to be redistributed, making them more tender.
- If you don’t have a thermometer, insert a metal skewer into the thickest part of the lamb. If it feels hot to the touch, the lamb is cooked.
- Searing the lamb before roasting gives it a more flavourful crust. If you have time, quickly brown the outside in a pan before putting it in the oven.
Ingredients (Serves 4)
- 2 lamb racks (about 16 ribs, trimmed with excess fat removed)
- 4 tbsp olive oil
- 8 sprigs fresh rosemary, leaves finely chopped
- 4 cloves garlic, crushed
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp Dijon mustard (optional, for extra depth of flavour)
Directions
- Preheat your oven to 200°C (fan forced 180°C) or the BBQ. Line a roasting tray with baking paper or foil.
- Prepare the lamb by patting it dry with a paper towel. Place it on a clean surface.
- Rub with olive oil on all sides. This helps the seasoning stick and adds flavour.
- Mix the seasoning by combining chopped rosemary, crushed garlic, salt, black pepper, and Dijon mustard (if using).
- Coat the lamb with the seasoning, pressing it onto the meat so it sticks.
- (Optional) Sear the lamb in a hot pan for 2 minutes on the fat side and 1 minute on each remaining side until golden brown.
- Place the lamb rack in the roasting tray fat side up.
- Roast for 20-25 minutes for medium rare or 30 minutes for medium. Use a thermometer to check the internal temperature.
- Rest the lamb by covering it loosely with foil and letting it sit for 10 minutes before slicing.
- Carve into individual ribs and serve with your favourite side dishes.
Roasted lamb rack with rosemary is a simple yet elegant dish perfect for any occasion. Feel free to experiment with other herbs and spices like thyme or garlic butter to create different flavours. Serve it with roast potatoes, steamed greens or a fresh salad for a well balanced meal.
If you love lamb, for another easy and delicious way to enjoy this classic Australian favourite:
Lamb Cutlets Recipe
Classic Roast Lamb with Garlic Rosemary in a Rich Gravy
For more information on buying the right BBQ for you, we recommend you read Choices review: Buying a BBQ
