Herbed Roast Rack of Lamb Just in Time for Easter

Sat, Apr 3, 2010

Main Courses

Lamb has been eaten for Easter in many place and has been a spring time food for even longer. Here is a roast rack of lamb recipe to share with your family that is sure to wow everyone!

    Serves 6
    Time required 90 minutes, not including marinading time
    Difficulty level 3
    Cost of ingredients 30USD

  • 3 lbs (1.5 kg) rack of lamb
  • 4 sprigs rosemary
  • 2 sprig thyme
  • 2 teaspoon (5ml)oregano
  • 2 tablespoons (30ml) parsley
  • 3 garlic cloves, minced
  • 4 tablespoons (60ml) olive oil
  • 2 teaspoons (10ml) kosher salt
  • 1 teaspoon (5ml) pepper

Remove the rosemary and thyme from their sprigs and put in a bowl with the other herbs, garlic and salt and pepper. Add in olive oil and make a thin paste.  Using your hands spread the paste all over the lamb. Cover and refrigerate. Allow the lamb to marinate for a few hours to over night.

Take your lamb out and let it rest about 30 minutes before cooking

In a hot pan over medium high heat, sear the outside of the lamb for about 5 minutes each side, or until it has a crispy golden color. Put the lamb in a roasting pan

Preheat oven to 425F (220C) and put the lamb, uncovered in the oven. Allow to roast about 15 minutes then turn the heat down to 350F(175C) and allow it to cook about  an hour longer for a medium rare lamb or a total of 25 minutes per pound (450g) of meat.

Best way to tell if it is done is by checking with a thermometer:

110F (42C) is rare
120F (58C) is medium-rare
145F (68C) is medium-well

When done cooking remember to let your meat rest about 15 -20 minutes  with aluminum foil tented over it.

Photo by virexmachina

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This post was written by:

Rochelle - who has written 324 posts on Made in Kitchen Blog.


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