Roasted Rack of Lamb
By SandyC
Yum, tender and juicy Roasted Rack of Lamb! I used half the salt this recipe called for which was plenty.
Ingredients
- Grated zest 2 lemons
- 2 tablespoons fresh rosemary, chopped
- 1/4 cup kosher salt
- Pinch sugar
- 2 (8-bone) rack of lamb, chine bone removed, frenched
- 1/4 cup canola oil
Details
Servings 8
Preparation time 30mins
Cooking time 60mins
Preparation
Step 1
Mix together the lemon zest, rosemary, salt and sugar. Season the racks on all sides with this mixture, cover and put in the refrigerator overnight. This acts like a quick cure, which will add flavor to the lamb when it is cooked.
Preheat the oven to 300°F.
Put a large saute pan over medium heat and add the oil. Put one of the seasoned racks in the pan fat-side down and sear until golden brown, 3 to 5 minutes. Flip the rack and sear the other side for a few minutes. Remove to a rimmed baking sheet fat-side up, and repeat the browning process with the other rack.
Put the baking sheet with both racks on it in the oven and roast until the meat registers 120°F to 125°F in the center, 20 to 25 minutes. Let rest for 5 minutes before cutting into chops and serving.
You'll also love
- HCG Diet (P3) Low Carb Sugar Free... 4.4/5 (24 Votes)
- Salted Honey & Lemon Chess Pie 4.1/5 (37 Votes)
- Caramelized Pineapple Baked Alaska 4.3/5 (28 Votes)
- Pat’s Roast Pork ‘n Gravy 4/5 (70 Votes)
- Sour Dough Pizza Dough - Sausage,... 4.3/5 (24 Votes)
- Pineapple & Cherry Glazed Ham 4.3/5 (34 Votes)
- Avocado Egg Rolls with Creamy... 3.9/5 (12 Votes)
- Burrito Bowl Mason Jars 4.5/5 (10 Votes)
Review this recipe