I mentioned a new recipe for a lamb rack yesterday and, oh my, was it good!
This was only my second lamb rack ever attempted and although the first one was awesome this one transcended even that first great experience. This would definitely be my go to recipe for future lamb racks (of course new recipes that I MUST try come along all the time so that could change in an instant). The wine and fresh herbs gave the lamb a subtle flavour and the meat was tender and delicate, lamb has never been so good!
Rack of lamb with white wine marinade
1 rack of lamb, 8 chops
coarsely crushed black pepper
1 cup dry white wine
1/2 cup virgin olive oil
2 cloves garlic, crushed
rind of 1 lemon, shredded
3 Tblspns chopped parsley
1 Tblspn chopped fresh rosemary, thyme and sage OR 1 1/2 tspns mixed dried herbs
4 spring onions, chopped
Cut any excess fat from the meat, rub the entire surface with salt and pepper and set aside.
Mix together all marinade ingredients, pour over the meat and marinate for 4 hours or more.(mine went into the fridge for the day and got turned once)
Preheat oven to 180C, place the lamb into a baking dish with the marinade, another generous slosh of olive oil and par boiled potatoes.
Use foil to tent around the bone ends to prevent burning.
Cook for 20 minutes.
Flip the potatoes. Place in the oven for a little longer.
Cut with a sharp knife to test when meat is cooked to taste.