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Greek lamb roast

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

Ingredients 4
Servings 0


  • 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

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