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Pork Tenderloin Medallions

Tender, Juicy Roasted Rack of Lamb

Impress your guests with this elegant and flavorful rack of lamb recipe. Easy to make and perfect for any occasion.
5 from 5 votes
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Course Main Course
Cuisine American, English

Equipment

  • cast iron skillet

Ingredients
  

  • 2 pound rack of lamb

Marinade

  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Cooking

  • 2 tablespoons olive oil

Basting Finish

  • 2 tablespoons butter
  • 2 cloves garlic, smashed
  • 1 sprig rosemary

Serve with mint sauce or mint jelly, if desired

Instructions
 

  • Mix together the ingredients for the marinade. Rub onto the meat portion of the rack of lamb. Place inside a plastic zip-lock bag and let marinade for a minimum of 30 minutes or up to 24 hours.
  • Remove lamb from the refrigerator 1 hour prior to cooking. Wrap bones in foil, this keeps the bones white. (optional step)
  • Preheat oven to 390 degrees F.
  • Heat 1 tablespoon oil in the cast iron skillet over high heat. Sear each side of the lamb rack until golden brown.
  • Place skillet with the rack of lamb in the oven and roast until desired internal temperature.
    130-35 degrees for medium rare.
    135-144 degrees for medium.
    145-154 degrees for medium well.
    155-154 degrees for well done.
  • Remove lamb from skillet and place on a large cutting board. Baste with the melted garlic butter. Cover loosely with foil and let rest 5 minutes.
  • Carve and serve.
Keyword lamb
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