Easy Herb-Roasted Rack of Lamb
Ingredients
Lamb
Seasoning and Marinade
-
2
teaspoons
Diamond Crystal kosher salt
-
⅓
cup
extra virgin olive oil
-
3
tablespoons
lemon juice
-
4
cloves
garlic, minced
-
1
tablespoon
dried oregano or marjoram
-
½
teaspoon
freshly ground black pepper
Instructions
- Trim excess fat from the racks of lamb, leaving a thin layer.
- Rub salt over the racks of lamb and refrigerate for at least 1 day, up to 3 days.
- On the roasting day, mix the marinade by whisking together olive oil, lemon juice, garlic, oregano, and pepper in a bowl.
- Pour the marinade over the lamb racks and marinate for at least 1 hour, up to 12 hours.
- Preheat the oven to 275°F and place lamb racks on a wire rack in a rimmed baking sheet.
- Cook the lamb until the internal temperature reaches 125°F, approximately 30-45 minutes.
- Remove lamb from the oven and turn on the broiler or highest oven temperature.
- Return the lamb to the oven and broil until the exterior is browned, about 5 minutes.
- Slice between the rib bones to create individual lamb chops and serve.
Nutrition Facts (estimated)
Servings
4
Calories
417
Total fat
32g
Total carbohydrates
3g
Total protein
30g
Sodium
0mg
Cholesterol
0mg
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