Roasted Rack of Lamb

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Grated zest of 2 lemons
  • 2 tablespoons chopped fresh rosemary
  • 1/4 cup kosher salt
  • Pinch of sugar
  • 2 8 -bone racks of lamb, chine bone removed, frenched
  • 1/4 cup canola oil
Directions
  • 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 degrees 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 degrees F to 125 degrees F in the center, 20 to 25 minutes. Let rest for 5 minutes before cutting into chops and serving.

  • Photograph by Yunhee Kim


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    This recipe is featured in:

    The Best Christmas Recipes