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Step One:

Marinade with Fresh Rosemary, Chopped Garlic, Sea Salt, Fresh Ground Black Pepper, A little Red Wine, Olive Oil

​Put into a Ziplock Bag and leave overnight in Fridge.

Step Two:

Remove from Fridge to bring to room temperature. Preheat oven to about 200 degrees C

​Scrape away most bits of Garlic and Rosemary otherwise they will burn and be bitter.

​Add more Sea Salt and Fresh Ground Pepper and pop the rack into the oven uncovered.

Step Three:

Roast for about 10 minutes at 200 degrees C then lower he temperature to 160 degrees C and roast for about 15 more minutes depending on desired doneness. Check in about halfway through and if top is too brown, cover loosely with foil.

Step Four:

A meat thermometer inserted at the thickest point without touching the bone should read about 145°F final temperature for a Medium Rare Roast. Don't forget to take it out at about 125-130°F and let sit to rest. The lamb will continue to cook.

Step Five:



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