Smoked salt and red wine marinated Rack of Lamb

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I love lamb chops, so when it comes to Christmas I love having my favourite type of meat on the menu. A French trimmed Rack of lamb is super easy to make and makes for impressive dining when carved at the table. I like my meat to be done no further than medium rare, but if you prefer yours slightly less pink, allow it to stay in the oven a few minutes longer. Get your butcher to French trim the bones, which makes for even less work at home.

image courtesy of Food52
Smoked salt and red wine Rack of Lamb
Servings Prep Time
2-3people 10 minutes
Cook Time Passive Time
25minutes 10minutes
Servings Prep Time
2-3people 10 minutes
Cook Time Passive Time
25minutes 10minutes
  • 3tbsp olive oilextra virgin
  • 2tbsp Dijon or wholegrain mustard
  • 2tbsp Maldon smoked salt
  • 1cup red wine
  • 18 bone rack of lambFrench trimmed
  1. Score the fat of the lamb in a criss-cross pattern
  2. Make a wet paste with the olive oil and smoked salt, rub all over the lamb, working well into the flesh of the meat. Add the red wine and dijon mustard to a roasting tray and coat the meat well. Allow it to marinade for 20-30 minutes
  3. Pre - heat the oven to 180*. Place a lightly greased heavy based pan on the stove and bring to a high hot temperature, Place the rack fat side down in the pan, and allow to brown evenly. Remove from the heat and place the rack, fat side up in a greased roasting dish. You can cover the bones with foil so that they do not brown too much while roasting. Place in the oven and allow to cook for +-20 minutes, or until the meat is cooked to your liking.
  4. Remove from the oven, cover lightly with foil and allow the meat to rest for maximum 10 minutes. If you leave it to rest for too long it will overcook. Carve the rack between the bones (can be done at the table). Serve immediately. Pouring over the reserved juices.

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