Marinated Lamb Rack with Mushrooms

lamb rack

Yes yes “Nice Rack”. Tsk, Saffy.

This is a great marinade worked from Penelope Casa’s ¡Delicioso! (earlier ) and shouldn’t be too hard to vary with what’s available. I used used a rack of lamb instead of chops and roasted it. The rack is a little harder to judge doneness with, but looks better when served and there’s pleasure to be had in the juicy pink revelation of the centre.

1 rack of lamb chops; 3/4cup EVOO; 2tbs minced parsely; 1tsp sweet paprika; salt; ground pepper; one slivered small onion; 6 widely sliced field mushrooms

1. Slice down a third of the way between each rib. This allows better penetration by the marinade and allows you check doneness a little more easily.
2. Place all the ingredients in a freezer bag and leave in the fridge to marinate for a couple of hours.*
3. Heat the oven to 180C and place everything except the mushrooms in the tray, giving the lamb a head start. The mushrooms can go in 10 minutes later. Roast the lamb racks until done. If you’re unsure, test with a skewer until the juices run clear.
4. Remove the lamb and allow it to rest, covered in foil, for 10 minutes.

Cook some tagliatelle and mix the contents of the roasting tray in with it when cooked. Reserve a little of the juices to pour over the meat. Cut the rack in half and place one half on each plate. Eat.

*Just a friendly warning like update: You obviously don’t want raw meat juices splashing or dripping onto other food, especially things that won’t be cooked. So keep the bag in a tray or on a plate and on the bottom shelf. Can’t be banishing people to the small room.

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  1. Clare Eats’s avatar

    that looks pretty good alright :)

  2. Anthony’s avatar


  3. Lord Sedgwick’s avatar

    So I’m just gonna salivate on the dock of the bay
    Watching the chops roll away
    Ooo, I’m sittin’ on the dock of the bay
    Bastin’ time

  4. Anthony’s avatar

    whistle whistle whistle whistle whistle whistle

  5. deborah’s avatar

    you’re the like pusher man of lamb cuts

  6. Anthony’s avatar

    I’m never early, I’m always late.
    First thing you learn is to marinate.

  7. shina’s avatar

    I contribute my +A blood in case of your emargency, Anthony san :) (Thank you! Look yummy as always)

  8. Anthony’s avatar

    Domo domo Shina san

    How did you know my blood type?

  9. pseudo chef’s avatar

    Lamb is one meat I’ve never really tried cooking – will try this marinade soon I hope.

    I’m up for a blogger meetup, just need to know the time and place when we do so I can try to work it into my roster [hooray for shift work ;)].

  10. Anthony’s avatar

    Shame PC shame, my father weeps at your neglect of this fine tasty animal. It’s a good time of the year for it so give it a go.

    Blogger meet-up info is here at The Perth Weblogger Meetup Group – Should make an effort methinks.

  11. pseudo chef’s avatar

    My family never really was into lamb [or mutton] – could be a Chinese thing where they believed it’s too “heaty”.

    But I’m slowly changing that ;). Shall write about it when I try cooking lamb soon.


  12. Anthony’s avatar


    Heaty? Japanese dislike lamb and mutton too.

    I hope it goes well for you.

  13. Vic’s avatar

    Devo tried the recipe Sunday very nice and tasty, all good my timing was a bit off but a nice glass of red wine tied us over why we waited. Very yummy!

  14. Anthony’s avatar

    Hi Vic

    Sorry about not having a fixed time but it’s me forcing people to think about when a roast is done. What a bastard.

    You had the right idea with the wine and glad it came out well for you.

  15. smiling_da_vinci’s avatar

    What are you garlic haters? This recipe BEGS for 2 or 3 minced cloves of garlic in the marinade!

  16. Anthony’s avatar

    Yep yep very true SdV but I tend to put garlic in most things I cook, especially lamb so when I saw this one without garlic OR rosemary I thought I’d see how it went.

  17. Judy’s avatar

    May I ask what EVOO is?

  18. Anthony’s avatar

    Extra Virgin Olive Oil

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