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Oven Roasted Lamb Rack with Garlic and Herbs

Ingredients

1pc whole Australian lamb rack, 7 to 8 bones, approx. 600-700g
3 garlics 
Fresh rosemary and thyme 
3 spoons of olive oil  
50ml cooking oil   
Fine salt and freshly grounded white peppercorn

Cooking Method

1. Marinate lamb overnight with olive oil, fresh rosemary, thyme and crushed garlic. Keep 
chilled.   
2. Remove lamb out of the chiller about 10 to 15 minutes before cooking.  
3. Pre-heat oven at 200 to 220°C.  
4. Warm up a frying pan on medium or high heat, add cooking oil.  
5. Season lamb with salt and pepper.   
6. Start to sear lamb on the meat side until it gets brown for about a minute. Then turn around 
and sear on the fat side for another minute.  
7. Place the rack in the pan into the hot oven.   
8. Cook for about 15 minutes on the fat side. Then turn around and try to place the rack in a 
way that the bones are touching the bottom of the pan but not the meat. Cook for another 15 
minutes.    
9. Remove from oven and rest aside. Resting time should be as long as cooking 
time at about 20 to 30 minutes. 

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Home Delivery

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