Roasted Rack Of Lamb Recipes

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RACK OF LAMB



Rack of Lamb image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)

Steps:

  • In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
  • Preheat the oven to 450 degrees F.
  • Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

ROASTED RACK OF LAMB



Roasted Rack of Lamb image

Tender, succulent, and flavorful, this roasted rack of lamb comes out reliably perfect every time.

Provided by Vered DeLeeuw

Categories     Main Course

Time 1h50m

Number Of Ingredients 7

1 rack of lamb (Frenched (cut so that the rib bones are exposed), 1 1/2 lb, 8 ribs)
Olive oil spray
1 teaspoon Diamond Crystal kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme

Steps:

  • An hour before you start roasting the lamb, line a large rimmed baking sheet with foil and spray it with olive oil spray.
  • Place the rack of lamb on the prepared baking sheet, fat side up. Score the fat by making small shallow slits, 1 inch apart.
  • Liberally spray both sides of the lamb with olive oil and sprinkle it with salt, pepper, garlic powder, rosemary, and thyme. Allow the meat to rest on the counter for about an hour and come to room temperature.
  • Preheat your oven to 425 degrees F.
  • Roast the meat in the preheated oven until an instant-read thermometer inserted into the thickest part (and not touching the bone) reads 135 degrees F (medium-rare), about 25 minutes.
  • Remove the lamb from the oven. Transfer it to a cutting board. Cover with foil and allow to rest for 10 minutes.
  • To cut the rack into individual ribs, turn it upside down, locate where the bones are, and carefully cut between them using a sharp chef's knife. Serve immediately.

Nutrition Facts : ServingSize 2 ribs, Calories 433 kcal, Protein 30 g, Fat 33 g, Sodium 538 mg

OVEN ROASTED RACK OF LAMB



Oven Roasted Rack of Lamb image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 4

3 racks of lamb, 6 bones each, frenched
Salt and pepper
Dijon mustard
Seasoned bread crumbs, for dredging

Steps:

  • Preheat oven to 500 degrees F.
  • Season lamb with salt and pepper. Brush lamb with Dijon mustard, to coat. Dredge in breadcrumbs. Place on a rack into the oven for 20 minutes. Remove and allow to rest for 10 minutes. Slice and serve.

Nutrition Facts : Calories 335 calorie, Fat 26.3 grams, SaturatedFat 10.9 grams, Carbohydrate 2.4 grams, Fiber 0.2 grams, Protein 21 grams

ROASTED RACK OF LAMB



Roasted Rack of Lamb image

I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.

Provided by JENNINE1980

Categories     Meat and Poultry Recipes     Lamb

Time 40m

Yield 4

Number Of Ingredients 11

½ cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
  • In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
  • Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
  • Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Nutrition Facts : Calories 481.4 calories, Carbohydrate 5.6 g, Cholesterol 94.1 mg, Fat 40.8 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 13.4 g, Sodium 1368.8 mg, Sugar 0.3 g

ROAST RACK OF LAMB WITH ROSEMARY



Roast rack of lamb with rosemary image

Simple and impressive, this dish is perfect for a dinner party

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 4

4 racks of lamb (2 pairs of best ends), French trimmed
4 garlic cloves, roughly chopped
a big stalk of rosemary, needles stripped off and roughly chopped
8 tbsp light olive oil

Steps:

  • Stand the racks of lamb in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil. Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally.
  • Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the lamb generously with salt and pepper. Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared. Remove and repeat with the remaining two racks.
  • Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Roast for about 8 minutes for very pink meat, 17-20 minutes for medium and 25 minutes for well-done. To test the lamb stick a skewer or the point of a knife into the centre of the meat, leave it for 30 seconds and then test it against the inside of your wrist, it should feel hot. If it still feels cold then keep cooking the lamb as it will still be raw in the centre. Test again after 5 mins.
  • Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew.

Nutrition Facts : Calories 255 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Protein 20 grams protein, Sodium 0.18 milligram of sodium

ROAST RACK OF LAMB



Roast Rack of Lamb image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 12

3/4 cup lightly packed fresh flat-leaf parsley leaves
3/4 cup fresh breadcrumbs (from 3 slices of bread, crusts removed)
1/2 cup lightly packed fresh mint leaves, plus whole sprigs for garnish
Finely grated zest of 1 lemon
1 garlic clove
1/3 cup extra-virgin olive oil
1/2 teaspoon coarse salt
1 eight-rib frenched rack of lamb (1 1/2 to 1 3/4 pounds), chine bone removed (for easier carving)
Coarse salt and freshly ground pepper
Olive oil
1 tablespoon plus 1 teaspoon plain Greek-style yogurt
Mint jelly, for serving (optional)

Steps:

  • Let lamb rest at room temperature 1 hour, covered with plastic wrap. Place parsley, breadcrumbs, mint leaves, lemon zest, garlic, olive oil, and salt in a food processor and pulse to combine, scraping down sides of bowl as necessary; set aside.
  • Heat oven to 400 degrees. Trim all but 1/4 inch fat from lamb, then pat dry with paper towels. Season all over with salt and pepper. Heat a large (12-inch) saute pan over medium-high heat until hot, then add enough oil to just coat the bottom of the pan and heat until shimmering. Place lamb in pan fat side down, and sear until browned, 2 to 3 minutes per side. Remove lamb from pan and let cool 10 minutes. Pour off excess fat from pan.
  • Use an offset spatula to spread yogurt evenly over browned (fat) side only, then top with breadcrumb mixture, pressing gently with your fingertips to adhere. Return to pan, coated side up. Roast until an instant-read thermometer registers 125 degrees (for medium-rare) when inserted through the eye (or midpoint of one side) of the rack, 18 to 24 minutes. Let rest 10 minutes to allow temperature to rise and juices to redistribute.
  • Slice rack between bones and serve, with mint jelly if desired, and garnished with mint sprigs.

GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY



Garlic Herb Crusted Roast Rack Of Lamb Recipe by Tasty image

Here's what you need: rack of lamb, salt, pepper, olive oil, garlic, breadcrumb, fresh flat-leaf parsley, fresh rosemary, grated parmesan cheese, whole grain dijon mustard

Provided by Kiano Moju

Categories     Dinner

Yield 8 servings

Number Of Ingredients 10

2 ½ lb rack of lamb, frenched
salt, to taste
pepper, to taste
5 tablespoons olive oil, divided
8 cloves garlic, peeled and smashed
¾ cup breadcrumb
¼ cup fresh flat-leaf parsley
1 ½ tablespoons fresh rosemary
½ cup grated parmesan cheese
1 ½ tablespoons whole grain dijon mustard

Steps:

  • Preheat oven to 400°F (200°C).
  • Season lamb generously with salt and pepper.
  • Heat a cast iron over medium high heat.
  • To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.
  • Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.
  • Brush the top and sides of the lamb with mustard.
  • Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
  • Allow to rest before slicing.
  • Enjoy!

Nutrition Facts : Calories 517 calories, Carbohydrate 13 grams, Fat 34 grams, Fiber 0 grams, Protein 36 grams, Sugar 1 gram

ROAST RACK OF LAMB WITH NATURAL JUS



Roast Rack of Lamb with Natural Jus image

Provided by James Peterson

Categories     Lamb     Roast     Dinner     Rack of Lamb     Fall     Winter

Yield 4 main-course servings

Number Of Ingredients 4

1 american rack of lamb or 2 new zealand racks of lamb
salt and pepper to taste
trimmings from the rack or 1 pound (450 grams) lamb stew meat cut into 1/2-inch (1 cm) pieces
broth or water as needed

Steps:

  • 1. Season the lamb and allow it to come to room temperature. Preheat the oven to 450°F (230°C).
  • 2. Spread the lamb trimmings or stew meat over the bottom of a roasting pan just large enough to hold the rack and roast until lightly browned, about 30 minutes.
  • 3. Place the rack on top of the trimmings (this base of trimmings is called a fonçage) and slide into the oven. Roast until springy to the touch, about 25 minutes. Let rest, loosely covered with aluminum foil, for 15 minutes.
  • 4. Put the roasting pan on top of the stove and pour over a cup (250 milliliters) of broth. Bring to a boil and boil until a brown crust of caramelized juices forms on the roasting pan. Pour out any liquid fat floating on top. Deglaze again with a cup (250 milliliters) of broth and scrape up the juices. Repeat the caramelization as many times as practical before deglazing a final time. Pass the jus in a sauce boat at the table.

ROASTED RACK OF LAMB



Roasted Rack of Lamb image

This was on the CBC website one day and it sounds so tasty. I love lamb. According to the recipe the lamb racks must be first be "Frenched" by the butcher, removing excess sinew and meat from the rib bones. Time to make does not include marinating time.

Provided by Meli-lynne

Categories     Lamb/Sheep

Time 40m

Yield 2 racks, 4 serving(s)

Number Of Ingredients 7

550 g racks of lamb, frenched (2)
1/4 cup fresh thyme, fresh chopped
1/4 cup fresh rosemary, chopped
1/2 cup olive oil
salt and pepper, fresh ground, to taste
8 garlic cloves, chopped
4 sprigs fresh rosemary, for garnish

Steps:

  • Mix oil, garlic, rosemary, and thyme in a large bowl.
  • Add lamb, and coat with herbs.
  • Grind pepper and salt over all. Wrap well and marinate in the fridge 4 hours or overnight.
  • Remove from marinade, scraping off as much herbs as possible.
  • Preheat oven to 400°F.
  • Heat large sauté pan high, add 2 Tbsp oil.
  • Sear both sides of meat (3 min each side).
  • Transfer to large baking dish in oven.
  • Bake 10 minutes for medium rare. Cover with foil and let rest for 10 minutes before slicing. Garnish with sprigs of rosemary.

RACK OF SPRING LAMB WITH ROASTED GARLIC



Rack of Spring Lamb with Roasted Garlic image

For this recipe, you (or your butcher) must first "french" the racks Trim off 2 inches of fat and membrane between the ribs to expose the tips of the bones, then cut through the backbone between the ribs to make carving easier. Fresh spring vegetables, such as asparagus, baby carrots and new potatoes, make a delicious accompaniment. Adapted from Williams-Sonoma Seasonal Celebration

Provided by mielhollinger

Categories     Lamb/Sheep

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 10

2 heads garlic
2 1/2 tablespoons olive oil
1/4 cup water
3 tablespoons whole grain mustard
2 tablespoons fresh lemon juice
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
1 1/2 cups fresh white breadcrumbs
3 racks of lamb, each about 1 1/2 lb,trimmed of excess fat
2 tablespoons unsalted butter, melted

Steps:

  • Preheat an oven to 400°F.
  • Discard the excess papery skin from the garlic heads and place in a small baking dish.
  • Drizzle with 1/2 Tbs.
  • of the olive oil and the water.
  • Cover with aluminum foil and bake until soft, about 45 minutes.
  • Let cool slightly.
  • Leave the oven set at 400°F.
  • Separate the garlic cloves and squeeze the pulp from the skins into a small bowl; discard the skins.
  • Whisk in the remaining 2 Tbs.
  • olive oil, the mustard, lemon juice and 1/2 tsp.
  • each salt and pepper.
  • In another bowl, season the bread crumbs with salt and pepper.
  • Lay the racks of lamb in a roasting pan side by side and fat side up.
  • Roast for 10 minutes.
  • Remove from the oven and immediately rub the garlic mixture over the fat side of each rack.
  • Then spread the bread crumb mixture over the garlic mixture.
  • Drizzle with the melted butter and return the lamb to the oven.
  • Continue to roast until the crumbs are lightly golden and an instant-read thermometer inserted into the thickest part of a rack, away from the bone, registers 130F degrees 135°F for medium-rare, or the meat is pink when cut into with a sharp knife, about 25 minutes more.
  • Remove from the oven, cover with aluminum foil and let rest for 10 minutes.
  • Preheat a broiler.
  • Uncover and place the roasting pan under the broiler 5-6 inches from the heat source.
  • Broil the lamb racks until the crumbs are deep golden brown, 30-60 seconds .
  • To serve, place the racks on a cutting board and slice between the ribs.
  • Arrange 2 or 3 ribs on each warmed individual plate.

BBQ ROASTED RACK OF LAMB



BBQ Roasted Rack of Lamb image

Cooking rack of lamb can be intimidating for many people, but this elegant recipe is so easy to prepare it will soon become a staple in your entertaining repertoire.

Provided by Heinz

Categories     Trusted Brands: Recipes and Tips     Heinzitup.com

Time 45m

Yield 4

Number Of Ingredients 11

1 cup Heinz Tomato Ketchup
2 tablespoons Heinz Worcestershire Sauce
2 tablespoons Heinz® Apple Cider Vinegar
3 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
2 teaspoons finely grated lemon zest
1 teaspoon pepper
½ teaspoon salt
2 large red onions, sliced thickly
2 racks lamb

Steps:

  • Stir ketchup with Worcestershire sauce, vinegar, garlic, parsley, oregano, lemon zest, pepper and salt. Divide mixture in half.
  • Thread onion slices onto skewers so that they resemble lollipops. Brush half the marinade over lamb and onions. Marinate for 15 minutes. Preheat grill to medium. Set onions and lamb on grill, meaty side down.
  • Grill, turning and basting often, for 25 minutes or until medium-rare. Grill onions for the same time, turning as needed. Rest meat for 10 minutes. Cut into 2 rib portions. Serve with onion rings.

Nutrition Facts : Calories 543 calories, Carbohydrate 49.6 g, Cholesterol 184.2 mg, Fat 20.1 g, Fiber 1.6 g, Protein 50.2 g, SaturatedFat 8.7 g, Sodium 2219.6 mg, Sugar 3.3 g

CRISP-ROASTED RACK OF LAMB



Crisp-Roasted Rack Of Lamb image

Provided by Mark Bittman

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 2

2 racks of lamb, each about 1 1/4 to 1 1/2 pounds
Salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 500 degrees. Strip most of the surface fat from the lamb. (Your butcher may already have done this.) Cut between the ribs, almost down to the meaty eye. Divide each rack in half down the middle, sprinkle with salt and pepper and place in a roasting pan.
  • Roast for 15 minutes, then insert a meat thermometer straight in from one end into the meatiest part. If it reads 125 degrees or more, remove the lamb immediately. If it reads 120 degrees or less, put the lamb back for about 5 minutes, no more. Remove and let sit for 5 minutes; this will give you medium- to medium-rare lamb on the outer ribs, medium rare-to-rare in the center. Cook a little longer for more doneness. Serve, separating the ribs, if desired, by cutting down straight through them.

Nutrition Facts : @context http, Calories 849, UnsaturatedFat 38 grams, Carbohydrate 1 gram, Fat 78 grams, Fiber 0 grams, Protein 33 grams, SaturatedFat 35 grams, Sodium 727 milligrams, Sugar 0 grams

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ROASTED RACK OF LAMB WITH CHIMICHURRI: A RECIPE INSPIRED BY SOLID …
salt and pepper to taste. Serves 2 to 3. Procedures: In a bowl mix together the parsley rosemary, thyme, garlic, shallot and ¼ cup of olive oil. Set aside. Next, season the lamb with salt and pepper with both sides and sear them in a large saute pan over medium-high heat with 1 teaspoon of olive oil. They will cook for 2 to 3 minutes per side ...
From solidgoldpet.com
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RACK OF LAMB - TASTES BETTER FROM SCRATCH
2022-03-20 Sear Lamb Racks: Heat a large cast iron pot over medium-high heat with some olive oil. Once hot, add lamb racks, fat side down first. Sear for 1-2 minutes on each sides. Smash Potatoes: Use the back of a spoon to gently smash the potatoes flat. Drizzle them with olive oil, and season with a little kosher salt and pepper.
From tastesbetterfromscratch.com
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RACK OF LAMB FRENCH - THERESCIPES.INFO
Gordon Ramsay's Recipe for Perfect Rack of Lamb - MasterClass best www.masterclass.com. Mar 21, 2022Here, Chef Gordon Ramsay provides a recipe for a perfectly roasted rack of lamb—just make sure to ask your butcher for a French trim to get the clean bones, which Gordon suggests using as a handle to turn the rack in the pan. Gordon uses a cast-iron pan because …
From therecipes.info
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ROASTED RACK OF LAMB WITH GARLIC AND HERBS
2019-04-15 Line a baking sheet with aluminum foil. Take two of the racks and stand them up on the baking sheet. Tilt the bones toward each other and interlock them. Repeat with the other two racks. Roast in the oven for about 25-35 minutes. At about 20 minutes start testing for doneness with an instant-read meat thermometer.
From gritsandpinecones.com
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RACK OF LAMB RECIPES | BBC GOOD FOOD
Give your traditional roast a new spin with this rosemary encrusted rack of lamb, served over dressed lentils, aubergine and red onion. Rack of lamb with lentils & Jack-by-the-hedge sauce A star rating of 0 out of 5. 0 ratings
From bbcgoodfood.com
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ROAST RACK OF LAMB RECIPE | ENTREE RECIPES | PBS FOOD
Trim all but ¼ inch fat from lamb, then pat dry with paper towels. Season all over with salt and pepper. Heat a large (12-inch) saute pan over medium-high heat until hot, then add enough oil to ...
From pbs.org
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FRENCHED RACK OF LAMB RECIPE - SKINNYTASTE
2020-12-16 Season the lamb racks with lemon juice and season with salt and pepper on both sides. Rub the garlic all over them and sprinkle with rosemary. Set the racks fat side up on a large rimmed baking sheet lined with foil if desired and let stand for 1 hour. Preheat the oven to 450°F. Roast the lamb in the upper third of the oven for about 25 ...
From skinnytaste.com
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ROASTED RACK OF LAMB - A FOOD LOVER'S KITCHEN
2021-09-22 Trim any fat from the top of the lamb rack. Sprinkle with salt and pepper. Preheat the oven to 450 degrees F. Line a baking sheet or roasting pan with foil and a wire rack. Sear the lamb in a hot pan on both sides. Remove from the pan …
From afoodloverskitchen.com
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PAULA DEEN: ROASTED RACK OF LAMB RECIPE - WITH VIDEO
Preheat oven to 375 °F. Rub lamb racks thoroughly with black pepper. Place on heated cast iron skillet and sear all sides until medium rare. Place racks in oven to finish cooking. Roast lamb racks in oven for approx 15 minutes. Allow lamb to cool for about 10 minutes.
From pauladeen.com
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EASY ROASTED RACK OF LAMB RECIPE - COOKING LSL
2016-11-30 Heat 1 tbsp of oil in a large skillet. Add rack of lamb and cook for 4 minutes per side, (8 minutes total), until the outside is browned. Transfer to the oven and bake for 20 minutes. Check the meat's temperature, inserting a thermometer into the thickest part of the meat, diagonally (it needs to be 135 F/57C for medium rare).
From cookinglsl.com
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ROASTED RACK OF LAMB RECIPE - CHEF BILLY PARISI
2018-03-27 Instructions. Season the lamb rack with salt and pepper and in a hot skillet with sear till golden brown on all sides. For the herb crumbs, place everything in a mixing bowl and mix until completely combined minus the mustard. Once the lamb rack is perfectly seared keep it in the pan with the fat cap side up.
From billyparisi.com
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RECIPE: SLOW-ROASTED RACK OF LAMB - BEAVERTIDES FARM
Warm up the oven to 250F (unless you use a Romertopf like I did, then turn on the oven at 250 when you place the pot in). Mix the herbs, chopped garlic, grated lemon, salt, pepper and olive oil together in a bowl. Rub the mixture all over the leg. Place the rack in the ovensafe pot you like to use, and poor the rest of the marinate on top.
From beavertidesfarm.com
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