You can do a lot of things with lamb: cumin stir-fry, skewers (Chinese or Greek style), grilled steaks of lamb, braised leg of lamb etc. But I think oven-roasted rack of lamb has the least amount of fuss and ingredients!
Things you’ll need:
- 2 racks of lamb
- Lots of rosemary
- Garlic
- Olive oil
- Sat and pepper
Tips:
- Make sure you have enough ingredients to cover the entire racks of lamb. Don’t skimp!
- Definitely try to use fresh rosemary; dried rosemary works but you won’t get that amazing aroma.
- This recipe also works very well grilled and can be quite the crowd pleaser at summer BBQs.
How to serve:
- I love to eat this dish with sliced and lightly seared zucchini.
- Rice pilaf or even mashed potatoes work very well too!
Directions:
- Chop and mince garlic and rosemary; put them in a bowl with olive oil.
- Trim the fat on the lamb until it’s the desired thickness of fat; there will be a lot of fat, so be patient and use a small, sharp knife.
- Rub the garlic/rosemary/olive oil mixture all over the two racks of lamb generously. If you run out of mixture, make more!
- Marinate for 1 hour; overnight is best.
- Preheat oven to 450 degrees.
- Put the racks of lamb in the oven fat side up.
- Roast for about 15 minutes; rotate your baking sheet and bake for another 15 minutes.
- Take your lamb out and rest for 15 minutes.
- Use a meat-carving knife and cut alongside each bone.
- Ready to serve.
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