Easy and Delicious Rack of Lamb Dish

ROAST LAMB RACKS WITH LEMON AND GARLIC

by Eat Little Bird recipe developer and blogger Tahn

(follow her along for more amazing meals at her website https://eatlittlebird.com)

A quick and easy marinade for Roast Lamb Racks with Lemon and Garlic which takes just a few minutes, perfect for busy weeknights and entertaining. The lamb is first cooked on the stove and finished off in the oven for perfectly cooked and tender meat.

Prep Time: 35 mins
Cook Time: 20 mins
Total Time: 55 minutes
Yield: Serves 3-4

Ingredients

• 3 tablespoons olive oil
• 2 teaspoons coarse sea salt
• freshly cracked black pepper
• zest and juice of 1 lemon
• 2-3 garlic cloves, finely minced
• 2 small lamb racks (approx 350g or 12 oz each)
• 1-2 tablespoons olive oil (extra)

Instructions

• In a small bowl, mix together the oil, salt, pepper, lemon and garlic.
• Place the racks of lamb into a large ziplock freezer bag.
• Pour the marinade into the bag, seal the bag, and make sure that the racks of lamb are well coated in the marinade.
• Leave to marinate for at least 30 minutes, but overnight in the fridge is best.
• Preheat the oven to 390°F (200°C).
• Let the meat come to room temperature before cooking.
• Heat the extra oil in a large oven-proof saucepan which will fit both racks of lamb comfortably.
• On a medium-high heat, sear the racks of lamb on each side until they are nicely browned.
• Once both sides of the racks of lamb have been seared, quickly position them on the saucepan so that the bones are standing upwards.
• Place the saucepan into the oven and roast for 15-20 minutes, depending on how well-cooked you like your meat.
• Allow the lamb to rest for about 10 minutes before carving.