Roasted Rack of Lamb



2 racks of lamb (Braefield Prime Lamb)
5 cloves of garlic (Tasmanian Natural Garlic & Tomatoes)
1-2 inches of ginger (optional)
5 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives, Village Olive Grove)
1 tablespoon lamb mixed spices (optional) (try a native spice blend from A Pinch Of)
1 bunch of fresh thyme or rosemary (Old School Farm, Plants Direct Tasmania, Seven Springs Farm, Tamar Valley Hydroponics)
Sea salt and fresh ground pepper to taste


Trim any excess fat from the racks.

Generously season with salt and pepper ahead of time.

In a marinating dish, add olive oil, garlic, ginger, lamb spices and thyme or rosemary.

Mix these ingredients together, and then add seasoned lamb racks.

With your hands, mix lamb racks with the marinade and set it aside for at least 2 hours at room temperature.

Heat 2 tablespoons of olive oil on a cast iron skillet at high heat.

Sear lamb for about 2-4 minutes on each side until browned all over. (This creates a deep rich flavour on the meat along with a brown colour.)

Preheat oven to 220°C.

Transfer the lamb to a roasting pan.

Roast for about 8-10 minutes (for medium) or 10-12 minutes (for well done).

Let the lamb rest for 5 minutes before serving.