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Rosemary roast lamb recipe
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Indulge in a succulent rosemary-encrusted roast lamb that will elevate any dining experience.
Ingredients:
  • 6 sprigs rosemary, leaves picked
  • 4 sprigs thyme
  • 2 (8 cutlets each) Lamb Rack Roasts
  • Garlic oil or olive oil, to rub
  • 400g Turkish Pide, split
  • 90g butter, melted
  • 20.00 ml chopped flat-leaf parsley
  • 20.00 ml chopped chives
  • Steamed vegetables (such as beans, carrots and asparagus), to serve
  • Roast lamb & rosemary gravy, to serve
Instructions:
  • Preheat your oven to 200°C. Finely chop the fragrant rosemary and thyme.
  • Coat the lamb with a luxurious drizzle of oil and rub gently to cover every inch. Transfer the lamb to a roasting pan and generously sprinkle with the fragrant thyme mixture. Season to perfection.
  • Roast at 350°F for 35 minutes until the top is golden and crispy and the lamb is cooked to your preference. Place the lamb on a plate, cover with foil, and let it rest.
  • While you wait, prepare a baking tray lined with parchment paper. Place the bread cut-side up on the tray. In a small bowl, mix the butter, garlic, parsley, and chive, then season with salt and pepper. Brush the mixture over the cut side of the bread. Bake for 10 minutes or until golden brown.
  • Slice the lamb into individual portions and present alongside garlic bread, vegetables, and savory gravy.

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