Australian Rack of Lamb with Garlic and Fresh Herbs
Grilled Australian rack of lamb with eggplant and kale paired with a duo of Bordeaux reds
This exceptional entrée is a wonderful entrée option that is easily adapted to fit the season. In summer, I like to prepare this with fresh mint from my garden and cook it on a hot grill. During winter, I prefer a rosemary crust and a simple cooking technique using a heavy cast iron pan.
No matter the season, the recipe calls for heaps pf fresh garlic, high-quality olive oil, and plenty of Kosher salt and freshly cracked pepper.
When it comes to wine pairing, just about any bold red wine will play beautifully with the earthy flavors of the lamb. If you want to go classic, choose an Australian Shiraz from Barossa Valley. For something different, a Bordeaux or California red blend is perfect any time of year.
Prepare seasonal produce as sides to complete the meal and you’re in for an unforgettable culinary experience!
Fresh Ingredients
I like to purchase my lamb at Costco. They offer the rack already Frenched and at a price point that’s reasonable for a cut of meat that always feels like a special occasion when enjoyed.
As for your garlic and herbs, fresh options always taste best. I suggest investing in a small food processor to make preparing the marinade very simple. Plus, you’ll likely end up using it for lots of other recipes.
Choose a quality olive oil and always opt for Kosher salt, freshly cracked pepper, and a touch of crushed red pepper if you enjoy a little heat.
Cooking a Rack of Lamb
Whether you decide to roast or grill your rack of lamb is up to you. My personal preference shifts with the season and also depends on how many people I’m serving. If I’m making dinner for two, I often opt for the roasted method. If cooking for a crowd, I like to use the grill instead as I can get more than one rack of lamb cooking at once. Not to mention, summer nights just call out for the aroma of lamb grilling on the patio.
Whichever way you decide to go, be careful not to overcook your lamb. I prefer a medium rare temperature (about 135°F) on lamb but you can adjust this up or down in increments of 10°F to achieve your desired level of doneness. Remember, a dependable instant-read digital meat thermometer is your best friend when preparing any cut of meat.
Roasted Rack of Lamb
If you’re new to cooking lamb or feel a little intimidated by my warning not to overcook it, consider trying the roasting method first. The cook is a bit more gradual and you can usually keep better control over the temperature of the oven than a grill. I also find it a little easier to check the temperature with your thermometer when it’s in the oven.
For me, a heavy cast iron pan is a kitchen staple, and using it here is a great way to achieve an even roast and a delicious, crispy crust of garlic, herbs, and seasoning on every piece.
Grilled Rack of Lamb
For many people, grilling a rack of lamb is a no brainer. You simply marinate the meat, wrap the bones in foil, and toss it over the heat, and await perfection. You’ll want to stay close by the grill while the rack of lamb is cooking as it happens quickly. Also, depending on your grill, you’ll want to adjust the temperature and/or placement of the meat on the grates so it first cooks over high, direct heat and then finishes over indirect heat. This technique can take a bit of practice but once you’ve got it down it’s sure to become a regular craving.
Recommended Kitchen Tools
Plastic food prep gloves
Gallon-sized Ziploc bag or container large enough to hold the rack of lamb
Australian Rack of Lamb with Garlic and Fresh Herbs
Roasted Australian rack of lamb with bell peppers and summer potatoes
Ingredients
1.5 lb rack of lamb, Frenched
10 cloves of garlic
.25 cup fresh rosemary or fresh mint
.25 cup EVOO, plus 1 tablespoon reserved
Kosher salt and freshly ground black pepper to taste
Crushed red pepper flakes, optional
Note: feel free to play around with your marinade ingredients! I’ve added flavors like mustard, citrus, other herbs, and spices to mine in the past!
Preparation
Cut the garlic cloves into quarters and pulse to a mince using your food processor.
Remove the rosemary or mint from the stem and chop fine with a sharp knife.
Add the chopped rosemary or mint to the food processor, and pour in the olive oil.
On a dish or cutting board coat the lamb evenly with olive oil, Kosher salt, and pepper, adding some crushed red pepper if you like.
Place the lamb in the Ziploc bag or container and add the contents of the food processor
Wearing plastic food prep gloves, massage the mixture evenly over the meat and place it in the refrigerator.
Allow the lamb to marinate for at least an hour, massaging the marinade into the meat through the bag periodically if possible.
One hour before you’re ready to cook, remove the lamb from the fridge to allow it to come to room temperature.
For Grilled Lamb
If you have the option, turn only one section of the grill to high heat and another to medium heat. If you can’t control different sections of your grill, preheat the entire grill on high — you’ll turn it down later.
Wrap the exposed bones in tin foil so they don’t burn on the grill.
When hot, place the rack of lamb on the grill over high, direct heat, and cook for about 4 minutes on each side.
Either reduce the temperature of the grill or move the lamb to the section that’s set to medium heat and reduce the high heat section to medium also.
Close the grill and cook for 15 to 20 minutes, checking the internal temperature after about 10 minutes.
When the meat thermometer reads your desired temperature, remove the lamb from the grill and cover it with tin foil.
Let it sit for at least 10 minutes before slicing it between the bones and serving.
Garnish with more fresh herbs and enjoy!
For Roasted Lamb
Preheat your oven to 450°F
Add some more olive oil to your cast iron pan and braise the meat on all sides over medium-high heat until nicely browned.
Turn the meat so the curve of the bones faces down in the pan like a rainbow and pile the herb mixture from the bag or container on top in an even layer.
Roast in the oven for about 20 minutes or until your thermometer reads your desired level of doneness, checking the internal temperature after about 10 minutes.
When the meat thermometer reads your desired temperature, remove the lamb from the oven and cover it with tin foil.
Let it sit for at least 10 minutes before slicing it between the bones and serving.
Garnish with more fresh herbs and enjoy!
Did you try making this recipe?
If so, I want to know how it turned out! Drop a comment below and let me know.
Cheers! - Montana Rae, Founder & Sommelier
Explore my favorite wines to pair with this dish
When I come across a sparkling wine that has it all, I have to share it. Handley Estate Vineyard Brut Rosé 2016 is a fine blend of Pinot Noir and Chardonnay made in the champagne method. The grapes are certified organic and the winery was founded by a trailblazer of a lady, Milla Handley back in the 1980s. A stunning sparkling rosé, this bottle comes to Denver through the distribution portfolio of Master Sommelier, Doug Krenik.