Delicious and juicy rack of lamb made with only a few ingredients! This is an easy recipe for entertaining that requires only 25 minutes of cooking time, served with a refreshing mango and mint sauce.
Lamb chops are a personal favourite, and this roasted version is no exception. The tenderness of the meat, combined with the bold flavours, creates an unforgettable dining experience. Every time the lamb is sliced, a burst of juicy goodness pours out, making each bite irresistible.
When the lamb and garlic are exposed to the high heat of the oven, it creates a heavenly aroma that is reminiscent of a five-star restaurant. It's the perfect dish to serve to guests, impressing them with both the presentation and the flavours.
Besides the marinade, the secret to a tender and juicy rack of lamb is in the temperature. The high heat of the oven ensures that the lamb is cooked to a perfect medium-rare finish.
To complement the rich flavors of the lamb, the mango and mint sauce provides a refreshing balance. The sweetness of the mango paired with the freshness of the mint creates a symphony of flavors that brings out the best in the dish.
For years, I have used a simple marinade consisting of garlic, rosemary, and olive oil on my rack of lamb. Every time I try to explore new recipes, I always find myself coming back to this classic marinade that never fails to impress.
Do you have a lamb favourite? Let me know down at the comments below!
Mango Mint Sauce
The mango mint sauce is the perfect accompaniment to the rack of lamb.
The refreshing taste of mint, the brightness of the lemon juice, and the sweetness of the mango chunks blend together to create a sauce that is both delicious and satisfying.
With the addition of garlic and parsley, the sauce is elevated to a new level of flavor, adding a pleasant depth to the dish.
Mint, parsley and garlic - key ingredients for the mango mint sauce.
Easy Rack of Lamb Marinate
When it comes to marinating lamb rack, simplicity is key. With just a handful of ingredients, you can elevate the flavour of the meat to a whole new level. The combination of garlic, rosemary, olive oil, salt, and pepper work together to create a mouthwatering taste that is sure to impress.
But don't just take our word for it – try marinating your lamb rack overnight and see for yourself! As the flavours meld together, the meat becomes tender and juicy, making for an absolutely delicious meal that is perfect for any occasion. Whether you're cooking for a special dinner party or simply looking to enjoy a gourmet meal at home, marinated lamb rack is a surefire way to impress your taste buds.
So why not give it a try and savour the mouthwatering flavours of this delicious dish?
How to Shop for Rack of Lamb
As you step into the butcher shop, inquire about the availability of a rack of lamb. Before making the purchase, ensure that the meat is fresh as it can make all the difference in the taste.
Take a good look at the meat and observe its colour, ideally pink or rosy red, as this indicates its freshness. Dark red or brown meat implies that it has been out for some time and may not be the best option. Additionally, look for a cut that's marbled, meaning you see fats surrounding the meat. These marbled fats, when cooked perfectly, provide a tender and juicy experience that will delight your taste buds.
Once you have found the perfect cut, consider asking for the "French" cut, which means that the ribs are cut and exposed. This cut is perfect for showcasing the succulent meat, and it also makes it easier to carve and serve the lamb at your table.
By following these tips, you'll be sure to have a delicious and satisfying rack of lamb that will impress your guests and leave you wanting more.
Other Dishes to Serve Roasted Rack of Lamb with Mango Mint Sauce
- Roasted Root Vegetables: Cut up carrots, parsnips, and sweet potatoes into small pieces, toss with olive oil and seasonings, and roast in the oven alongside the lamb.
- Grilled Asparagus: Brush fresh asparagus spears with olive oil and grill or roast them until they are tender and slightly charred.
- Couscous Salad: Mix cooked couscous with chopped fresh herbs, diced vegetables, and a simple vinaigrette dressing.
- Creamy Polenta: Cook polenta according to the package directions, then stir in butter and grated Parmesan cheese for a rich and creamy side dish.
- Sautéed Mushrooms: Sauté sliced mushrooms in butter with garlic and fresh thyme until they are tender and golden brown.
- Roasted Brussel Sprouts: Cut the Brussels sprouts in half, toss with olive oil and seasonings, and roast them in the oven until they are tender and slightly crispy.
These side dishes are all flavorful, easy to make, and pair well with the bold flavours of roasted rack of lamb.
Professional Tips
Pro Tip #1 - Use a Thermometer
A thermometer is the best way to determine the readiness of your meat, particularly when cooking an expensive cut like a rack of lamb where minimizing errors is ideal. By using a thermometer, you can eliminate the guesswork and ensure that the rack of lamb is cooked perfectly.
To use a thermometer, insert the probe into the center or thickest part of the meat. The temperature should read 125°F for rare or 135°F for medium rare
Pro Tip #2 - Make Ahead for Easy Entertaining
My favourite part of this recipe is that you can marinate the rack of lamb for 1 or 2 days before roasting, and the longer you marinate it, the tastier it becomes!
However, be sure to take it out of the refrigerator 1 hour before roasting so that it can come to room temperature. This will ensure even cooking.
Pro Tip #3 - Let the Roast Rest Before Carving
When the rack of lamb is removed from the heat source, whether it's the oven or grill, the internal temperature of the meat continues to rise due to residual heat. Resting the meat allows the juices to redistribute throughout the meat and ensures that the lamb stays moist and tender.
During the resting period, you can cover the rack of lamb loosely with foil to keep it warm. This resting time also gives you an opportunity to prepare any sides or sauces that you plan to serve with the lamb.
It's important to note that the length of the resting period depends on the size of the rack of lamb. A general rule of thumb is to allow the lamb to rest for about 10 minutes per pound, but for a rack of lamb, a minimum of 15 to 20 minutes is recommended.
By following this simple technique, you'll end up with a succulent and perfectly cooked rack of lamb that will impress your guests and satisfy your taste buds!
Other Recipes You May Also Like
Simple Rack of Lamb with Mango Mint Sauce
Ingredients
Rack of Lamb Marinate
- 1.7 kg rack of lamb French cut
- 3 tbsp olive oil
- 1 spring of rosemary chopped finely
- 4 garlic cloves grated
- 2 tsp salt
- pepper
Mango Mint Sauce
- 1 cup mint
- ¼ cup parsley
- ½ lemon juice
- 2 garlic cloves
- 1 mango
- 1 tsp sea salt
- pepper
Instructions
Marinating Rack of Lamb
- Take the lamb out and give it a good rinse under running tap water. Pat dry with paper towel.
- Meanwhile, combine the olive oil, rosemary, garlic, salt and pepper in a bowl. Mix well.
- Rub the marinate all over the rack of lamb. Give it a good rub and massage. The more time you rub, the better the flavour penetrates into the meat. Wrap the rack of lamb with plastic and let it sit in the fridge for at least two hours. For best flavour, leave it in the fridge overnight.
Cooking the Rack of Lamb
- Take the rack out for 1 hour before putting it in the oven. Have the plastic wrap still intact while it rests to room temperature.
- Preheat oven to 375°F. Take the top rack out of the oven, and place a rack at the bottom third.
- One the lamb has rested for 1 hour on the countertop, take out a roasting pan with a rack. Unwrap the plastic around the lamb, and place the rack with the exposed bones up on the oven and the neatest part of the lamb sitting on the roasting pan.
- Bake the rack of lamb for 25 minutes. Or to know if the lamb is ready, insert a thermometer into the center or thickest part of the meat. The temperature should read 125°F for rare or 135°F for medium rare.
- While the lamb is roasting, make the mango mint sauce. Using a food processor, add the mint, parsley, lemon juice, and garlic. Pulse the liquid about 15 times. If you like it smoother, turn it on and process continuously for 15 seconds. Scrap the sauce out and stir in the mango chunks, salt, and pepper. Set aside.
- Take the lamb out and let it rest for 15-30 minutes before carving into the meat. Serve the mango mint sauce on top or on the side.
- optional: place small aluminum strips on to the exposed bone on the rack. This allow the bone to not burn and protect the bone from high heat. It is for the purpose of aesthetic.