When my hubby and I typically do lamb in our household, he grills it to perfection on “The Big Green Egg” and I make a yummy yogurt-mint sauce to serve with it. That is our favorite way to enjoy lamb; however, I wanted to try roasting a lamb this time because we didn’t feel like firing up the grill plus, some of you don’t have the grillmaster of a husband like I do to grill the lamb for you! No worries if that is the case because here we have a Rosemary Roasted Rack of Lamb that you can make in the comfort of your own kitchen. The prep is pretty simple and at the end of the day, all you gotta do is pop it into the oven! So delicious, so elegant, so easy! Perfecto!
Rosemary Roasted Rack of Lamb Ingredients (serves 4-6):
- 2 Racks of Lamb, Frenched
- 4 cloves of garlic
- 2 heaping tbsp. fresh rosemary
- 1 tsp. dried thyme (or fresh if you have it)
- 1/2 tsp. or crushed red pepper (use only 1/4 for less spicy)
- 1/4 cup Extra Virgin Olive Oil
- 1 tsp. lemon zest
- the juice of 1 lemon
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
1. Place the garlic, rosemary, thyme and crushed red pepper in a food processor or blender. Blend until garlic is well minced.
2. Now add in the olive oil, lemon zest, lemon juice, salt and pepper to the blended mixture. Blend for 1 minute.
3. Place the racks of lamb on a large pan or baking sheet. Pour the rosemary mixture all over the racks and spread evenly using a brush. Cover and refrigerate for at least 1 hour to marinate, or overnight.
4. Preheat oven to 450 degrees. While the oven is preheating, remove the lamb from the fridge to allow them to get to room temperature so that they cook more evenly.
5. Place the lamb in a roasting pan with the ribs curving down. Place in the oven, and roast for 20 minutes for rare, and 25 minutes for medium-rare. (I prefer then cooked medium-rare). Remove from oven and cover with foil. Let rest for 10-15 minutes.
6. Cut into individual ribs and serve.
Recipe adapted from Barefoot Contessa.