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