12 N.z. Lamb Rack Recipe

Prepare the racks

Remove lamb racks from refrigerator and let sit at room temperature for 30 minutes. If frenched bones are not already cleaned, trim excess fat and clean bones by scraping membrane and trimming silver skin.

Season and marinate

In a small bowl combine minced garlic, chopped rosemary, chopped thyme, Dijon mustard, lemon zest, olive oil (4 tbs), kosher salt and freshly ground black pepper. Stir to form a paste. Rub the paste evenly over the meat side of each rack, pressing it into any crevices. Optionally pour 120 ml red wine into a shallow dish and briefly marinate racks (1–2 hours) turning once; otherwise proceed immediately. Cover and refrigerate if marinating longer (until 6 hours).

Preheat and rest

Preheat oven to 200°C (390°F). Remove racks from refrigerator 30 minutes before roasting so they come to near room temperature. Tie each rack into a neat cylinder with butcher's twine at 1–1.5 inch intervals to promote even cooking (3 ties per rack recommended). Pat ribs dry with paper towel and brush lightly with 1 tbs olive oil.

Sear the racks

Heat a large ovenproof skillet or sauté pan over high heat until smoking hot. Add a thin film of oil. Place each rack, fat-side down, and sear 2–3 minutes until deeply browned. Turn and sear curved sides for 1 minute to color the edges. Do not fully cook through—goal is color and fond. If pan becomes overcrowded, sear in batches.

Roast

Place seared racks bone-side down on a roasting rack in a shallow roasting pan (bones slightly elevated). Roast in the preheated oven at 200°C (390°F) for 12–20 minutes depending on desired doneness: about 12–14 minutes for rare (internal 50–52°C / 122–125°F), 15–17 minutes for medium-rare (55–57°C / 131–135°F), 18–20 minutes for medium (60–63°C / 140–145°F). Use an instant-read thermometer inserted into the thickest part without touching bone for accuracy.

Rest

Remove racks from oven and transfer to a cutting board. Tent loosely with foil and rest 10–12 minutes. Resting allows juices to redistribute and carryover cooking to finish. While resting, prepare the pan sauce if using.

After searing and roasting, place the skillet used for searing over medium heat. Add 1 tbs butter and the minced shallots. Sauté 1–2 minutes until softened and translucent, scraping browned bits (fond) from the pan with a wooden spoon.

Deglaze the pan with 120 ml red wine, stirring and scraping to release all browned bits. Reduce by about half (2–3 minutes).

Add 240 ml beef or lamb stock and a sprig of rosemary. Simmer 4–6 minutes until sauce reduces to a slightly syrupy consistency (about 120–160 ml remaining).

Remove rosemary sprig. Whisk in 2 tbs cold butter off the heat to finish the sauce and create a glossy sheen. Taste and season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper as needed.

Strain the sauce through a fine-mesh sieve into a small saucepan or bowl for a smooth finish if desired.

Slice each rested rack between the bones to create 4- to 6-bone chops depending on rack size—aim for 1.25–2 inch wide chops (approximately single chop per bone). Use a sharp knife and a steady sawing motion.

Arrange chops on a warmed platter, sprinkle lightly with sea salt flakes and a crack of black pepper. Garnish with fresh rosemary sprigs and serve lemon wedges alongside. Spoon pan sauce over chops or serve on the side.