Rack of Lamb –, No-Stress, Juicy Results
- Yield 4 servings
- Prep 10 minutes
- Cook 45 minutes
Rack of Lamb –, No-Stress, Juicy Results sits in the Lamb section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 2 racks of lamb "frenched", about 1½ pounds per rack
- 2 teaspoons Diamond Crystal kosher salt
- ⅓ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 4 garlic cloves, minced
- 1 tablespoon dried oregano, or marjoram
- ½ teaspoon freshly ground black pepper
Method
Trim any extra fat off of the top of the racks, leaving a thin layer.
Rub the salt all over the racks of lamb and cover and refrigerate them overnight and up to three days.
On the day you’re roasting the lamb racks, mix the marinade. In a large bowl, whisk together the lemon juice, olive oil, garlic, oregano, and pepper.
Tip the marinade over the lamb racks and marinate for at least 1 hour and up to 12 hours in the fridge.
Warm the oven to 275°F with the rack in the middle. Set the lamb racks on a wire rack in a rimmed baking sheet and pop it in the oven.
Leave until the internal temperature reaches 125°F for medium rare (about 30-45 minutes, depending on the size of your racks).
Take the lamb out of the oven and turn on the broiler or the highest temperature your oven can reach.
Set the lamb racks back in the oven and cook until the exterior is nice and browned, about 5 minutes.
Cut up the chops and serve with Whole30 Tzatziki sauce and Instant Pot Crispy Potatoes !
Kitchen notes
- The best instant-read thermometer on the planet is this one !
