Game Meat Recipe w/ MarkSpices

RibEye is known for its generous marbling, which gives it a buttery texture and bold flavor when cooked. The fat melts into the meat, so each bite is juicy with a slightly crispy, caramelized crust when pan seared. 

How to marinate:

• MarkSpices All Purpose Seasoning
• Rosemary – Fresh rosemary is essential, for maximum effect! The classic herb to pair with lamb;
• Garlic – Another classic flavouring for our lamb;
• Extra virgin olive oil – The flavour carrier! Also, to keep the meat surface moist; and
• Pepper – Naturally! Also, as lamb racks are not very thick, the seasoning penetrates the lamb very well.

How to prepare:

• Trim excess fat and clean bones
• Mix the lamb marinade in a ziplock bag. I use a ziplock bag because it’s the most effective way to make a small amount of marinade stay thoroughly coated on the lamb. Marinate for a minimum of 24 hours; extra flavour marinate up to 48 hours.
• Foil-wrap bones – This is an optional step for presentation purposes. The foil stops the bones from going brown so they look nicer. Presentation tip!
• Sear the lamb rack in an oven-proof skillet. We must sear the lamb before roasting to get some color on the meat, because the roasting time is too short for the surface to get browned in the oven.
  Sear all around the meat as well as the ends. Do one rack at a time in the pan – this should take around 3 minutes each;
• Roast in oven – Arrange racks in the skillet and transfer to the oven. Roast in a 180°C/350°F (fan) oven until you reach your desired level of doneness. It should take 15 minutes for 2 x 800g / 1.3lb lamb racks to reach 57°C/135°F, the target internal temperature for medium-rare. 
• Herb and garlic butter baste – Finish with butter! As soon as you pull the lamb from the oven, toss some butter, smashed garlic and a sprig of rosemary into the pan. The residual heat from the skillet will melt the butter quickly. Squish the garlic and rosemary into the butter to get the flavors infused;
• Baste -  Once the butter has melted, baste the rack of lambs
• Rest the meat – Finally, let the lamb rest for a good 5 minutes before serving. Slice the meat fresh out the oven and these juices will pour out of the meat. Resting the meat allows the juices to redistribute throughout the meat, making for juicier lamb.