Rack of Lamb with Easy Marinade
Rack of Lamb with an easy marinade of balsamic vinegar, soya sauce, garlic and fresh ginger makes an easy go to dinner.
This recipe has to be my most favourite ‘go to’ recipes when I just cannot think of what to cook for my hubby or loved ones, especially so if I am short on time and looking to make something delicious, satisfying and wholesome but without much effort. So worry no more, this stylish and yet extremely easy lamb recipe I promise, will be soon be a ‘go to recipe’ favourite of yours.
It is important to give the ‘easy marinade’ time to penetrate and infuse the meat, so always look to give at least a 30-40 minutes minimum marinade (or longer if you can). Spice it up if you want, the tabasco does add a rather nice heat but of course it is only optional.
Cooking time really depends on how rare (or not) you like your lamb and whatever you decide please include a 2-3 minute REST period (let the meat sit) after cooking to allow the fibres to settle, mellow and the flavours to fully infuse.
Serve with your favourite vegetable or salad. We tend to always eat with a savoury rice but equally as good with a classic creamy mashed potato.
Ingredients
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rack of lamb- trimmed and prepared by butcher
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Easy Marinade
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4 tbsp soya sauce
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4 tbsp olive oil
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4 tbsp balsamic vinegar
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Few drops of tabasco sauce- optional
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1 large clove of garlic- crushed
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1 thumbnail piece of fresh ginger- grated
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1 tbsp quality rapeseed oil for pan frying- or coconut oil
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Serve with:
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Pan fried vegetables, a creamy mash or savoury rice
Instructions
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Prepare marinade:
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01 In a small bowl add all the marinade ingredients and mix well.
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02 Place the trimmed rack of lamb in a shallow dish and pour over all the marinade, basting well. Cover and leave to marinade for minimum 30 minutes or longer.
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To cook:
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03 Add rapeseed oil to frying pan and heat until 'smoking' hot.
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04 Remove the lamb rack from the marinade, and lay rump side down first. Sear and cook for 2 minutes until nicely charred and then turn over and repeat on the 'under' side.
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05 After 2 minutes or so again carefully tip over all the marinade. This will create a lovely steam and then settle down to a gentle bubble. At this stage place the whole pan in the oven and roast for approximately 20 minutes.
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06 Remove from the oven and allow to sit for 5 minutes.
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07 Serve whole and carve into chops at the table, garnished with fresh watercress or parsley.
Notes
I recommend to marinate over night or allow a minimum of 30 minutes. Allow the butcher to prepare the lamb rack and importantly, to allow to 'rest' 5 minutes after cooking before serving.
