Greek lamb roast

Recipe from: 2/1/1996 12:00:00 AM

Ingredients 4
Servings 1


Serving Change
  • 1
    best end of lamb (rack of lamb)
  • 200
    readymade lemon and herb marinade
  • 2
  • rosemary


1. Ask your butcher to saw off the chine bone (back bone) which holds the ribs together to make for easier carving. Trim the fat off the bones. Cut out the meat between the bones and then scrape the bones clean with a knife. (You can ask your butcher to prepare the joint to this stage for you.) 2. Place the joint in a container and pour over the marinade. Leave to marinade for 30 minutes to 4 hours, turning a couple of times. 3. Remove joint from marinade and place on roasting rack. Place rack over roasting pan quarter filled with water or stock. Roast in a 200 ºC oven for 30 to 35 minutes for rare, 40 - 45 minutes for medium. Leftover marinade can be boiled for three minutes and used as a basting sauce during roasting. 4. Remove from oven, cover and place in a warm place for 10 minutes for juices to settle. Set meat on a carving board, ribs upwards. Cut down between each rib, or between every two ribs. 5. Arrange the cutlets on a plate with the bones upwards. Serve on a bed of fresh rosemary, garnished with grilled lemon quarters. 1 rack of 8 ribs serves 2-3, providing generous portions.

Read more on: roast  |  lamb


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.