Rak Daging Domba dengan Bumbu Bawang Putih Rosemary (Panggang Oven)

Name: Rak Daging Domba dengan Bumbu Bawang Putih Rosemary (Panggang Oven)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 2 x 800g / 1.3lb racks of lamb (, frenched (Note 1)); 4 g arlic cloves (, minced); 1 tbsp fresh rosemary (, finely chopped); 4 tbsp extra virgin olive oil; 1/2 tsp salt (, cooking/kosher salt); 1/4 tsp black pepper; 2 tbsp olive oil - for searing ((1 tbsp each rack)); 30 g / 2 tbsp butter (, cut into 1cm / ½" cubes); 2 g arlic cloves (, smashed (use side of knife)); 1 sprig rosemary; 1 quantity Salsa Verde ((see separate recipe))

Recipe video above. Here is a wonderful, classic way to cook a rack of lamb that makes the most of this premium cut of meat! Infused with the flavours of rosemary and garlic from a marinade, then roasted to perfection, it's served with Salsa Verde for a deliciously fresh accompaniment that play

⏱ 35 menit 🔨 Persiapan 10mnt 🔥 Masak 25mnt 📊 Sedang 🍽 4 porsi ⭐ 5.0 (22) 👁 43

Rak Daging Domba dengan Bumbu Bawang Putih Rosemary (Panggang Oven)

Langkah-langkah

Marinate lamb: Mix marinade ingredients in a ziplock bag (Note 2). Place lamb in bag, massage to coat, then seal and marinate for at least 24 hours and up to 48 hours.
Remove lamb from fridge 1 hour prior to cooking, to ensure even cooking.
Wrap bones in foil (optional): Wrap each bone with a small piece of foil. This keeps the bones white and looks prettier.
Preheat oven: Preheat oven to 200°C/390°F (180°C fan).
Sear: Heat 1 tbsp oil in a cast iron skillet (or other oven-proof, heavy-based skillet) over high heat. Sear one lamb rack on all sides until golden brown, including the ends. Remove and repeat with other lamb rack.
Roast: Place both racks in the skillet and roast for 15 minutes, or until the internal temperature is 57°C/135°F (for medium-rare). Remove pan from oven.
Baste: Add butter, smashed garlic and rosemary to pan. The residual heat of the pan will melt the butter. Spoon the butter over the lamb continuously for 30 seconds.
Rest: Remove lamb from skillet and place on a rack set over a tray. Pour butter remaining in the skillet over lamb. Cover loosely with foil and rest for 5 minutes.
Carve and serve! Cut lamb into individual cutlets or several cutlets per slice. Serve with Salsa Verde!
Sides: Pictured in post with a Spring Salad and individual Mini Potato Gratin Stacks.