Simple Garlic & Pepper Rack of Lamb

READY IN: 35mins
Recipe by Jen T

This is an ideal way of cooking racks of lamb when you don't want a crumbed coating. I like to serve this with a salad & potatoes (done however takes your fancy on the day!)or with steamed vegetables such as broccoli, cauliflower & carrots and a jacket baked potato, with a horror of horrors......gravy made with a pkt mix! LOL

Top Review by Chef Jewel

Wonderful! I made for the first time about 2 years ago...since then I have made it several times. It is a beautiful way to prepare rack of lamb or lamb chops (which I have done also). I serve them with fingerling potatoes that I boil in heavily salted water until fork tender. When they are removed for the water a nice thin layer of salt forms, add butter and pepper (if you desire) and enjoy. Thank you so much for sharing this recipe it is a family favorite.

Ingredients Nutrition

  • 2 racks of lamb (frenched & fatty skin removed if desired)
  • 14.79-29.58 ml oil
  • 29.58 ml minced garlic (a sweeter flavour is obtained by using roasted bulbs of garlic mashed)
  • freshly ground mix of coloured peppercorn (pink, green & black)
  • salt

Directions

  1. Preheat oven to 350'F.
  2. Heat oil in pan and sear lamb racks on all sides starting with the meat side first.
  3. Remove from pan and spread with garlic.
  4. Sprinkle on the pepper mix and then sprinkle with salt.
  5. Place on a shallow pan and place in oven.
  6. Roast for about 20-30mins or until cooked to your preference.
  7. Remove from oven and cover with tin foil or leave in turned off oven to rest for 5mins.
  8. Either slice or leave whole to serve, depending on size.

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