Slow cooked marinated lamb rack served on a wooden board with herbs

Perfectly Tender Slow-Cooked Marinated Lamb Rack

Name: Perfectly Tender Slow-Cooked Marinated Lamb Rack
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 3 h 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 piece (about 800g) Rack of lamb, frenched (ask your butcher to prepare if unavailable); 4 pieces Garlic cloves, fresh (choose firm, unblemished cloves); 3 tbsp (chopped) Fresh rosemary sprigs (select bright green and fragrant sprigs); 2 tbsp (chopped) Fresh thyme sprigs (optional); 3 tbsp Olive oil, extra virgin (cold pressed is best for flavor); 2 tbsp Lemon juice, fresh (use fresh lemon for best taste); 1.5 tsp Salt, kosher or sea salt (avoid iodized salt for marinating); 1 tsp Black pepper, freshly ground

Home Page / Slow Cooker Recipes / How to Slow Cook Lamb

medium

2 hour 30 min

Nutritional value per serving

Calories650kcal

Carbs2gram

Fat45gram

Protein45gram

Ingredients

Quantity

Rack of lamb, frenched (ask your butcher to prepare if unavailable)1 piece (about 800g)
Garlic cloves, fresh (choose firm, unblemished cloves)4 pieces
Fresh rosemary sprigs (select bright green and fragrant sprigs)3 tbsp (chopped)
Fresh thyme sprigs (optional)2 tbsp (chopped)
Olive oil, extra virgin (cold pressed is best for flavor)3 tbsp
Lemon juice, fresh (use fresh lemon for best taste)2 tbsp
Salt, kosher or sea salt (avoid iodized salt for marinating)1.5 tsp
Black pepper, freshly ground1 tsp

This recipe guides you through slow cooking a marinated rack of lamb that turns out incredibly tender, juicy, and flavorful. The marinade infuses the meat with aromatic herbs and spices, while slow cooking ensures the lamb becomes soft and delicious. The recipe uses easily available ingredients, clear step-by-step instructions, and includes food safety tips like target internal temperatures to ensure a safe and tasty meal. Total ingredient cost is approximately $18 USD / €16 / £14 / ₹1350. The entire dish contains about 650 kcal and is suitable for a moderate protein diet. The recipe is easy to medium complexity and takes around 3 hours and 45 minutes total with most time spent slow-cooking. This recipe serves 4 people. Enjoy the wonderful flavors and impress your family or guests!

Preparation instructions

Prepare the marinade

1In a small bowl, combine the chopped garlic, rosemary, thyme, olive oil, lemon juice, salt, and black pepper. Mix well to create a flavorful marinade.

Marinate the lamb

2Place the lamb rack in a shallow dish or resealable plastic bag. Pour the marinade over the lamb, ensuring it is evenly coated. Cover the dish with plastic wrap or seal the bag and refrigerate for at least 2 hours, preferably overnight. This allows the flavors to penetrate deeply into the meat.

Bring lamb to room temperature

3Remove the marinated lamb from the refrigerator about 30 minutes before cooking to come to room temperature. This step helps to cook the lamb evenly.

Preheat the oven

4Preheat your oven to 120°C (250°F). A low and slow temperature will ensure tender results.

Sear the lamb rack

5Heat a skillet over medium-high heat and add a tablespoon of olive oil. Once hot, sear the lamb rack on all sides until browned (about 2 minutes per side). This locks in flavor and adds a delicious crust.

Slow cook the lamb

6Place the seared lamb rack in a roasting pan. Insert a meat thermometer probe into the thickest part of the meat, avoiding bone. Place in the oven and slow cook until the internal temperature reaches 60°C (140°F) for medium-rare, or 65°C (149°F) for medium. This will take approximately 1.5 to 2 hours, but start checking after 1 hour to avoid overcooking.

Rest the lamb

7Remove the lamb from the oven and tent with foil. Let it rest for at least 15 minutes. Resting redistributes the juices throughout the meat, making it juicy and tender.

Carve and serve

8After resting, carve the rack into individual chops by slicing between the bones. Serve immediately with your favorite sides.

Cooking Tips

1For a stronger herb flavor, you can add fresh mint to the marinade.

2Avoid cross-contamination by using separate cutting boards and knives for raw lamb and other ingredients.

3Use a reliable meat thermometer to check doneness precisely to ensure safety and desired texture.

4If you prefer a crustier exterior, you can broil the lamb for 2-3 minutes after slow cooking, watching carefully to avoid burning.

Equipment Needed

Sharp knife
Cutting board
Small mixing bowl
Measuring spoons
Resealable plastic bag or shallow dish
Skillet or frying pan
Roasting pan
Meat thermometer
Aluminum foil

Grocery Shopping List

[ ] Rack of lamb (~800g): $15 - Choose a fresh, well-trimmed rack with a nice layer of fat.
[ ] Garlic cloves (4 pieces): $0.30 - Pick firm, unblemished cloves.
[ ] Fresh rosemary (small bunch): $1.50 - Look for bright green, fragrant sprigs.
[ ] Fresh thyme (small bunch, optional): $1.50 - Fresh leaves add lovely aroma.
[ ] Olive oil (extra virgin, small bottle): $5 - Cold-pressed is best for flavor.
[ ] Lemon (1 large): $0.50 - Use fresh juice for best taste.
[ ] Salt and pepper (if not already stocked): $2 each

Total approximate cost: $18.80

Tips: Buy fresh herbs with vibrant color and aroma, and check lamb for firmness and fresh smell. Garlic should be plump and without sprouts.

FAQ

What internal temperature should lamb reach to be safe?

Lamb should be cooked to at least 60°C (140°F) for medium-rare and 65°C (149°F) for medium. This ensures it is safe to eat while preserving juiciness.

Can I use a different cut of lamb?

Yes, but cooking times will vary. Lamb shoulder or leg can also be slow cooked but may need longer cooking times and different preparation.

How long can I marinate the lamb?

You can marinate the lamb for at least 2 hours and up to overnight in the refrigerator. Longer marination enhances flavor but avoid going beyond 24 hours for best texture.