Name: Mary Berry Rack of Lamb
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 1 rack of lamb (about 500g, French-trimmed) – The star of the dish, tender and full of flavor.; 3 garlic cloves (minced) – Adds a subtle, aromatic flavor.; 2 tbsp fresh rosemary leaves (chopped) – Complements the lamb’s natural flavor.; 1 tbsp Dijon mustard – Helps the herbs stick to the lamb and adds a mild tang.; Salt and freshly ground black pepper – For seasoning.; 2 tbsp olive oil – For searing and roasting.; Fresh rosemary sprigs – For an elegant presentation.; Mint sauce or mint jelly – A traditional accompaniment for lamb.

Mary Berry Rack of Lamb

Print Recipe

Mary Berry’s Rack of Lamb is a classic British dish featuring a rack of lamb, seasoned with garlic and rosemary, and roasted to tender perfection. The lamb’s natural flavor shines through, and the herbs add a fragrant, earthy touch. With its rich flavor and tender texture, this dish is perfect for a Sunday roast or a festive dinner.

Author: Ekani Ella
Prep Time: 10
Cook Time: 25
Total Time: 35 minutes
Yield: 4 1x
Category: Main Course
Method: Roasting
Cuisine: British

Ingredients

Scale

1 rack of lamb (about 500g, French-trimmed) – The star of the dish, tender and full of flavor.
3 garlic cloves (minced) – Adds a subtle, aromatic flavor.
2 tbsp fresh rosemary leaves (chopped) – Complements the lamb’s natural flavor.
1 tbsp Dijon mustard – Helps the herbs stick to the lamb and adds a mild tang.
Salt and freshly ground black pepper – For seasoning.
2 tbsp olive oil – For searing and roasting.

Optional Garnish

Fresh rosemary sprigs – For an elegant presentation.
Mint sauce or mint jelly – A traditional accompaniment for lamb.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 200°C (400°F).

Step 2: Prepare the Garlic and Rosemary Mixture

In a small mixing bowl, combine the minced garlic, chopped rosemary, Dijon mustard, salt, and black pepper. Stir well to create a paste.

Step 3: Season the Rack of Lamb

Pat the lamb dry with paper towels, then rub it all over with the olive oil. Spread the garlic and rosemary mixture over the lamb, pressing it gently to coat evenly on all sides.

Step 4: Sear the Lamb

In an ovenproof skillet or roasting pan, heat a bit of olive oil over medium-high heat. Place the lamb, fat side down, and sear for about 2-3 minutes until golden brown. Turn it over and sear the other side for an additional 2-3 minutes.

Step 5: Roast the Lamb

Transfer the skillet or roasting pan to the preheated oven. Roast the lamb for 15-20 minutes for medium-rare, or until a meat thermometer inserted into the thickest part reads 55°C (130°F). Adjust the roasting time depending on your desired level of doneness.

Step 6: Rest the Lamb

Remove the lamb from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for 5-10 minutes to allow the juices to redistribute.

Step 7: Carve and Serve

Slice the rack between the bones to create individual chops. Garnish with fresh rosemary sprigs, and serve with mint sauce or mint jelly, if desired.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-rack-of-lamb/