Recipe for rack of lamb in the oven
Mmmhhh… Delicious and tender oven-roasted rack of lamb!
Nothing heralds the arrival of spring quite like a piece of juicy, perfectly cooked lamb with all the trimmings. As we move towards longer days and warmer weather, it’s time to welcome spring with a rack of lamb that makes the birds sing! However, lamb isn’t reserved only for spring and Easter—quite the opposite, in fact.
The days of lamb tasting like wool are long gone, and if you occasionally encounter lamb with that “woolly” taste, I’ll explain why a bit later.
If a rack of lamb seems daunting, let me reassure you that it requires no more time or effort than your usual lasagna—if you’re making it from scratch, that is 😉
Here, I’ll share my fantastic and simple recipe for a beautiful and juicy rack of lamb, using just four ingredients, a bit of help from your oven, and a little resting time.
Season for Lamb
You can find rack of lamb year-round, but if you want truly fresh, high-quality Danish lamb, they are typically slaughtered during the fall, from September to November.
Unfortunately, Danish lamb production can’t keep up with local demand, necessitating the import of lamb from countries like Ireland, Australia, and New Zealand. These lambs are usually older at the time of slaughter, which affects both quality and price—and you can taste the difference.
Danish lambs are considered to be of higher quality, and I wholeheartedly agree—both in terms of flavor and tenderness!
What is Rack of Lamb?
Since rack of lamb isn’t often found in the supermarket, grab it when you see it.
Rack of lamb is a regal dish, which is probably why it got its royal name 😉
A rack of lamb is one of the tenderest, finest, and most visually appealing cuts of the entire lamb! The rack is cut from the animal’s back, including the ribs.
The retained bones not only give a stunning visual appeal on the dining table but also impart a lot of flavor and juiciness to the meat.
Why Does Lamb Taste like Wool?
Lamb has a uniquely strong and characteristic taste, which can be described as slightly “woolly.” But good lamb should certainly not taste like wool! The older the animal, the more pronounced the woolly taste.
In Denmark, we’ve become very aware of this over the years, so lambs are typically slaughtered at 6-8 months. Once the animal reaches 12 months, it is technically no longer considered a lamb but rather a sheep.
Abroad, lambs are usually slaughtered at 12-24 months. With age, the animal develops more fat and skatole in its meat. Increased fat contains certain fatty acids that contribute to the woolly taste, while skatole, a compound also found in pigs and known as “boar taint,” further intensifies this undesirable flavor.
Younger Danish lambs have a thinner fat layer, reducing the risk of that unpleasant woolly taste.
– But because of its slightly “woolly” reputation, lamb tends to divide people into those who love it and, well, everyone else.
For the absolute best gastronomic experience, aim for the Danish lamb—though pricier. They are harder to come by, but I promise they’re worth it.
Lamb in Cooking
With its deep and distinctive flavor, lamb can handle strong seasoning. Lamb is highly popular in many Arab countries, where it is heavily spiced!
It is often accompanied by generous amounts of cumin, cardamom, saffron, and cinnamon, as well as nuts and fruits like almonds and apricots.
There’s a lot you can experiment with! For this recipe, however, I’ve focused on preparing a delicious, easy, and truly juicy rack of lamb, using only the classic flavors of rosemary and garlic.
Due to the season, I had to make do without the delightful Danish lamb, but I am already looking forward to the Danish “lamb season” 🙂
Rack of Lamb in the Oven
Ingredients
- 2 pcs. Crown Of Lamb
- Rosemary Fresh
- 4 cloves Garlic
- 40.5 gram Olive Oil
Instructions
- As I worked here with a foreign lamb (or probably a sheep, to be fair), the meat had a relatively thick layer of fat. Start by trimming the thickest layer of fat off the rack of lamb by laying the racks on the cutting board with the fat side up. Pinch the fat together with your fingers and insert your trimming knife here (be careful with your fingers). We’re not removing all the fat, as it contributes to the juiciness and flavor of the rack of lamb.
- Next, score the fat layer in a crisscross pattern. Avoid cutting all the way down into the meat, as this will dry out the meat, just like with a pork roast.
- Set a large pan on the stove and turn it to medium-high heat.
- Pour the oil into the hot pan.
- Place the rack of lamb in the pan with the fat side down.
- Let the rack of lamb brown for a couple of minutes. Now place the rack of lamb in an ovenproof dish with the fat side up.
- Use a little foil to place under the rack of lamb on the side where the bones stick out. This is done to even out the height difference so the rack of lamb gets as uniform a cooking in the oven as possible - again, just like we know from the pork roast.
- Place a few sprigs of rosemary and a couple of split garlic cloves over the rack of lamb.
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit), conventional setting.
- Place the rack of lamb in the preheated oven.
- Let it roast for 25 minutes.
- Then take the rack of lamb out of the oven and place it on a cutting board.
- Now let the rack of lamb rest for 20 minutes - preferably on a rack or a cutting board. Do not cover the meat.
- Serve your fantastically tender, juicy, and pink rack of lamb.