Chef Ray’s Recipe of the Month: Garlic Studded Lamb Rack

Another fantastic recipe from Chef Ray Wyatt of Rivertown Inn!

Garlic-Studded Lamb Rack with Salt-Roasted Fingerlings, Tomatoes & Asparagus

Lamb isn’t everyone’s cup of tea! Hopefully this recipe will help. It is an easy recipe which relies on the flavor of the products used instead of complex techniques. In England, Sunday is roast day and I would love to go home one day and cook this for my family…until then I will make it as a dinner dish and love it just as much!

Ingredients: For 4 people.

2 Racks of lamb, Frenched and1 ½ -2 Pounds each (Frenched means that the bones of the ribs are exposed, your butcher will do this for you)

12 Cloves garlic, whole and peeled

2 Tablespoons chopped rosemary

1 ½  Pounds Fingerling potatoes, cleaned

12 ounces Sweet cherry tomatoes

1 bunch Asparagus, tips measuring 2-3 inches cut off and retained for use, you will not need the rest of the spears for this recipe

3 tablespoons fresh Thyme leaves

½ cup olive oil

Kosher salt and freshly cracked black pepper.


Preheat the oven to 400°F/200°C.

To prepare the lamb, take a sharp knife with a blade no wider than 1 ½ inches and score a cross-cross pattern on the outside (fat side) of the lamb. You want to cut about 1/8th inch deep, this will prevent the sinew contracting during cooking. Using the same knife, pierce a hole in the center of the eye of the meat sticking the knife all the way down to the handle. Repeat this from the other side of the meat so the lamb has a small hole all the way through the center. In a bowl, combine all of the garlic, rosemary and 2 tablespoons of oil and 1 teaspoon kosher salt. Now using your thumb, press 6 cloves of garlic into each rack trying to get the garlic evenly dispersed.

In a frying pan heat 2 tablespoons of oil. Season the lamb on all sides and once the oil begins to smoke, carefully place the lamb fat side down. Sear the lamb until well browned on all sides (about 2-3 minutes per side) Place the lamb into an oven pan and bake in the oven until the internal temperature reaches 130°F. This is just above medium rare, if you prefer medium let the temperature reach 135-140°F. Remove the lamb and allow it to rest for 10 minutes. When you are ready to serve, you can present the racks whole on top of the vegetables or plate the lamb. To cut the lamb, simply cut between each bone.

For the vegetable mix, toss the potatoes in the remaining oil and sprinkle liberally with the salt and all of the thyme. Place the potatoes into a roasting pan and place in the oven the same time as you place the lamb in. Roast the potatoes, making sure you shake the pan every 10 minutes. Just before the potatoes are done (you can check them by breaking one open and checking the center) add the asparagus and mix with the potatoes getting them coated in oil. Cook for 5 minutes and then add the tomatoes, mix and cook for a further 5 minutes.

Remove and serve on a large platter with the lamb.

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