Rack of Lamb (With Lemon Rosemary Baste)

Alan Leonetti's Note:

This is a VERY EASY recipe for a very fancy meal.

• Total Time: 31 mins
• Prep Time: 10 mins
• Cook Time: 21 mins

Ingredients:

Servings: 2

• 1 rack of lamb (8-Rib)
• 3 tablespoons lemon juice
• 3 teaspoons dried oregano
• 3 teaspoons dried rosemary
• 1 tablespoon extra virgin olive oil
• salt & pepper

Directions:

1. Preheat oven to 470 degrees.
2. Combine lemon juice, rosemary, oregano, salt& pepper in a small bowl.
3. Place oil into a heavy skillet& sear lamb over high heat for 3 minutes per side.
4. Coat lamb with the sauce.
5. Place rack of lamb, fat side up, in a roasting pan, uncovered,& roast in the middle of the oven for 15 minutes for medium-rare.
6. You can test for doneness with a meat thermometer that should read 130° to 140°.
7. Remove from oven& transfer to a warm plate& allow to rest for 10 minutes before serving.

Reviews

[Bergy]

The end result was a lovely tender just the right pink rack of lamb. I followed the recipe exactly but found that there was too much herb mixture and it was very dry - It seemed to need some more moisture. (perhaps a tabl of olive oil) However it did adhere to the lamb and as said it was very tasty Thanks Alan for posting

[Jenny Sanders]

This was very easy, and pleasant too. It was very convenient that it used regular pantry items. I did find that I needed to roast it a little longer than suggested; but it may be that my oven is not too reliable these days.