Orange and garlic rack of lamb

We read somewhere that lamb and oranges were a perfect combination. Of course, we had to try that. That’s how we are. And guess what! They were right! We made a tangy marinade with orange zest and some garlic, and it was great.

We are going to do this again soon because we immediately after we ate, we got another idea with lamb and oranges. But try this first.

These are two so-called Frenched lamb racks. Frenched means that the ribs of the rack were cleaned. That looks a lot nicer. It is not necessary to do so. You could leave it on, so you can chew the meat of the bones. Very tasty.

Before grilling, all you have to do is remove the larger pieces of fat that are on the meat. Don’t go over the top. A little fat is nice because that fat will soon become soft and has the most flavor.

The marinade of orange zest, garlic, rosemary, and salt give a full fresh flavor that absorbs a little bit into the meat.

You coat the meat with the marinade and leave it covered for at least 4 hours to overnight in the refrigerator.

Lamb is tastiest medium-rare at 55°C (130F). Then the meat is wonderfully tender and juicy. You won’t want to take a gamble on this. Just use a digital thermometer to monitor.

The rack of lamb is ready after half an hour at 150°C (300F). Look at the result—perfect medium-rare meat from edge to edge. Slice the racks per bone and serve with half oranges to sprinkle on the meat.


  • 2 racks of lamb
  • zest of 1 orange
  • 2 cloves garlic
  • 3 sprigs rosemary
  • 1 tbsp oliveoil
  • ½ tsp salt
  • juice of 1 orange


  1. Grate the cloves of garlic and chop the rosemary.
  2. Make the marinade by adding the orange zest and olive oil. Then stir in the salt.
  3. Coat the lamb racks with the marinade and leave to cool for 4 hours to overnight.
  4. Prepare a barbecue with two zones and a boiler temperature of about 150°C (300F).
  5. Place the rack of lamb on the cooler side of the barbecue, insert a thermometer into the meat and close the lid.
  6. When the core temperature is 55°C (130F), the meat is ready. Let the meat rest for a while before slicing.
  7. Serve with a few half oranges for the juice.

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