Succulent Slow-Cooked Garlic Lamb Rack
Nutritional value per serving
Calories450kcal
Carbs2gram
Fat30gram
Protein35gram
Ingredients
- Rack of lamb, frenched and trimmed1 kg
- Garlic cloves, minced or crushed4 pieces
- Fresh rosemary, chopped2 tbsp
- Olive oil2 tbsp
- Salt1 tsp
- Black pepper, freshly ground0.5 tsp
- Lemon juice, freshly squeezed1 tbsp
- Beef or vegetable broth (optional, for moisture)0.5 cup
This slow-cooked garlic lamb rack recipe delivers tender, juicy meat enriched with aromatic garlic and herbs. Slow cooking ensures the lamb becomes melt-in-your-mouth tender, perfect for a special family meal or easy indulgence. The total ingredient cost is approximately $25 USD (€22, £19, ₹1900), with a total caloric content around 450 kcal per serving. This recipe fits well within standard omnivorous diets, offering medium complexity and requires about 4 hours of cooking plus 20 minutes of preparation. Guaranteed safe cooking is emphasized with clear internal temperature guidelines to achieve perfectly cooked and safe-to-eat lamb, making it an ideal choice for kitchen novices and seasoned cooks alike.
Preparation instructions
Preheat Oven and Prepare Marinade
1Preheat your oven to 140°C (285°F). In a small bowl, combine minced garlic, chopped rosemary, olive oil, lemon juice, salt, and black pepper to create a flavorful marinade. This mixture will infuse the lamb with aroma and depth during the slow cooking process.
Marinate the Lamb Rack
2Rub the marinade thoroughly over the entire surface of the lamb rack, ensuring even coverage. Allow it to marinate at room temperature for 15 minutes. This resting time lets the flavors penetrate and helps the lamb cook evenly.
Prepare the Lamb for Slow Cooking
3Place the marinated lamb rack into a roasting pan, fat side up. Optionally, add half a cup of beef or vegetable broth to the bottom of the pan to maintain a moist environment. Cover the pan tightly with aluminum foil to retain moisture and tenderness.
Slow Cook the Lamb Rack
4Place the covered roasting pan in the preheated oven. Slow cook for about 3 hours. The low and slow heat will break down connective tissues, making the lamb tender without drying it out.
Check Internal Temperature for Safety
5After 3 hours, use a meat thermometer to check the lamb's internal temperature. For safety and preferred doneness, the lamb should reach an internal temperature of at least 63°C (145°F) for medium-rare. If you prefer medium, target 70°C (158°F). For well done, cook until 77°C (170°F). Ensure the thermometer is inserted into the thickest part of the meat, avoiding bones.
Optional Broil for a Crispy Finish
6If you like a browned, crispy crust, remove the foil and broil the lamb rack under high heat (about 220°C / 430°F) for 5–7 minutes, watching carefully to avoid burning. This step adds a delightful texture contrast to the tender meat.
Rest the Lamb Before Serving
7Once the lamb reaches the desired temperature, remove it from the oven and let it rest, covered loosely with foil, for 10–15 minutes. Resting redistributes the juices inside the meat, resulting in a moister bite.
Slice and Serve
8Using a sharp knife, slice the rack between the ribs into individual chops. Serve immediately with your favorite sides. Enjoy the rich, garlicky flavor and tender texture!
Cooking Tips
1Use a fresh meat thermometer for accurate internal temperature readings to ensure safety and perfect doneness.
2Avoid cross-contamination by using separate cutting boards for raw lamb and other ingredients; wash hands and utensils thoroughly afterwards.
3If you do not have a roasting pan, a baking dish with a rack on the bottom works well to keep the lamb out of accumulated juices.
4For a stronger garlic flavor, add whole garlic cloves to the roasting pan to roast alongside the lamb.
5Leftovers can be stored in the fridge for up to 3 days, reheated gently to avoid drying out the meat.
Equipment
- Roasting pan with cover or baking dish with foil
- Meat thermometer
- Sharp knife
- Mixing bowl
- Aluminum foil
- Oven
Grocery Shopping List
- [ ] Rack of lamb (~1 kg) — approximately $20. Choose fresh, firm meat with a bright red color and minimal odor.
- [ ] Garlic cloves (4 pieces) — around $0.50. Opt for firm, plump cloves without green sprouts for best flavor.
- [ ] Fresh rosemary (small bunch) — about $1.50. Look for bright green needles and avoid dry or brown stems.
- [ ] Olive oil (small bottle if needed) — $3 to $5. Choose extra virgin olive oil for richer taste.
- [ ] Lemon (1) — $0.50. Pick lemons with smooth, firm skin and heavy for their size.
- [ ] Salt and black pepper — usually pantry staples; if not, small quantities are inexpensive.
- [ ] Beef or vegetable broth (optional, 0.5 cup) — $1.50 if needed. Opt for low-sodium to control saltiness.
Total approximate cost: $25 USD. Prices vary by location and store, so consider buying only quantities needed.
FAQ
What is the safe internal temperature for lamb rack?
For safe consumption, lamb should reach an internal temperature of at least 63°C (145°F) for medium-rare, with a 3-minute rest time. For more well-done lamb, cook to 70°C (158°F) or higher.
Can I slow cook lamb rack without covering it?
Covering the lamb rack helps retain moisture and tenderness during slow cooking. Cooking uncovered may result in a drier texture. If you prefer a crusty exterior, you can uncover towards the end or broil after slow cooking.
How do I know when the lamb is fully cooked?
Using a meat thermometer is the best way to ensure lamb is fully cooked and safe. Insert into the thickest part of the meat; check for the recommended temperatures.
Can I prepare the lamb the night before?
Yes, you can marinate the lamb overnight in the refrigerator for enhanced flavor. Keep it covered and bring to room temperature for about 20 minutes before cooking to ensure even cooking.
What if I don't have fresh rosemary?
Dried rosemary can be used as a substitute. Use about one-third the amount of fresh; in this recipe, about 2 teaspoons dried rosemary. Fresh herbs will provide a more vibrant flavor.