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Orange-Scented Rack of Lamb


Flavorful and moist ~

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  • For the marinade:
  • 2 tablespoons freshly grated orange zest
  • 1/2 cup fresh orange juice
  • 3 tblsp. honey
  • 3 tblsp. soy sauce
  • 2 tblsp. Asian sesame oil
  • 1 tblsp. each minced garlic and fresh ginger
  • 1 rack of lamb, bones frenched
  • Salt and freshly ground black pepper, to taste
  • 4 scallions, thinly sliced. for garnish
  • 4 whole thyme sprigs, for garnish


Adapted from


Step 1

Combine the marinade ingredients in a bowl. Cut the lamb rack in half so that you have two-4 chop racks. Place the lamb in the marinade and coat well; cover and refrigerate overnight, turning once or twice. Remove from the refrigerator 30 minutes before baking.

Preheat the oven to 400 degrees

Place the lamb, curved-side up, in a shallow roasting pan. Season generously with salt and pepper. Pour half the marinade over the lamb, then cook to medium-rare, about 20 minutes or until an instant-read thermometer registers 135-140 degrees when inserted into the thickest part of the meat.

Remove the lamb to a carving board and let rest for 10 minutes. Slice the racks into chops and serve 2 per person, garnished with scallions and a sprig thyme.

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