One of the easiest and most delicious ways to prepare Australian Lamb, roasting is the dry heat cooking method often used for large, tender cuts. However, it’s equally delicious for rack of lamb, especially if you marinate the meat overnight, as in the delicious recipe below. Or, you can slow-roast a leg of lamb (like the one Chef Stephen prepares in this quick video).   

One thing to keep in mind when roasting Australian Lamb is that the meat should rest for a few minutes, just prior to carving and serving, to allow the juices to settle into the meat. The larger the meat, the longer it should rest (you can cover it with aluminum foil, to hold in the heat). 

Another tip, for large cuts that require carving, is to carve across the grain of the meat. This will ensure maximum tenderness. You’ll need a carving knife 8 to 10 inches long, a chef’s fork or tongs to hold the roast in place and a carving board. Carve only what’s necessary—meat left on the bone stays moist and firm for enjoying later.

Roasted Australian Lamb Rack with Oven Fries and Herb Vinegar

Servings

4

• 2 Australian Lamb racks, frenched
• olive oil, for coating
• salt and freshly ground pepper, to taste
• 1 tablespoon yellow mustard seeds
• 1 tablespoon fresh oregano leaves, chopped, or 2 teaspoons, dry

Herb Vinegar Ingredients

• 1⁄2 cup fresh mixed herbs, chopped (try mint, tarragon, marjoram, thyme or rosemary)
• 2 teaspoons lemon zest
• 1 cup white wine vinegar

• 6 potatoes, cut into wedges
• 2 tablespoons olive oil
• sea salt and pepper to taste

Green salad and cucumber or vegetables of choice

Brush the racks of lamb with oil and season with salt and pepper to taste. Scatter the mustard seeds and oregano on a plate and press the meat side of the lamb into the mixture to coat. Cover and refrigerate 1–2 hours or overnight.

To make the herb vinegar, place the herbs, vinegar and lemon zest in a food processor and process for a few seconds just to combine. Pour into a jar or small bowl and set aside.

To make the fries, preheat oven to 400°F. Brush the potatoes with oil and season with salt and pepper to taste. Place on an oven tray and bake for 25–30 minutes or until browned and crisp.

When the potatoes have been in the oven for 10 minutes, place lamb racks in a roasting pan meat side up and roast for 12–15 minutes for medium-rare, which will be the most tender and moist, or until cooked as preferred. For medium-rare, the meat will be browned and still springy when pressed. The internal temperature will be 130–140°F.

Transfer to a warm plate, cover loosely with foil and allow to rest for 5 minutes. Serve the racks with the oven fries, herb vinegar and, if desired, a salad.

Cooking Tip:

Prefer your meat with a crispier crust? Try searing it until lightly browned before placing it in the oven. Just remember to adjust your cooking time—about 7–10 minutes for medium-rare, or until the internal temperature reaches 130–140°F.