AU Cuisine

Outback Lamb Rack with Rosemary and Garlic

French-trimmed lamb rack with rosemary garlic crust — premium Australian outback dinner recipe with 50g protein per serve.

10mPrep
20mCook
2Servings
520Calories
50gProtein
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Ingredients

  • 400 glamb rack 6 cutlets
  • 10 gfresh rosemary
  • 4 wholegarlic cloves
  • 15 gDijon mustard
  • 20 mlolive oil
  • 3 gsea salt
  • 2 gblack pepper

Ingredients

  • 400 g lamb rack 6 cutlets
  • 10 g fresh rosemary
  • 4 whole garlic cloves
  • 15 g Dijon mustard
  • 20 ml olive oil
  • 3 g sea salt
  • 2 g black pepper

Instructions

  1. Preheat oven to 220°C.
  2. Blend rosemary, garlic, mustard, oil, salt, and pepper into paste.
  3. Coat lamb rack generously with herb paste.
  4. Sear lamb in hot oven-safe pan 2 min each side.
  5. Transfer to oven; roast 12–15 min for medium-rare.
  6. Rest 10 min before carving.

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