Rack of Lamb (With Lemon Rosemary Baste)

"This is a VERY EASY recipe for a very fancy meal."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Jenny Sanders photo by Jenny Sanders
Ready In:
31mins
Ingredients:
6
Serves:
2
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ingredients

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directions

  • Preheat oven to 470 degrees.
  • Combine lemon juice, rosemary, oregano, salt& pepper in a small bowl.
  • Place oil into a heavy skillet& sear lamb over high heat for 3 minutes per side.
  • Coat lamb with the sauce.
  • 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.
  • You can test for doneness with a meat thermometer that should read 130° to 140°.
  • Remove from oven& transfer to a warm plate& allow to rest for 10 minutes before serving.

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Reviews

  1. 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
     
  2. 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.
     
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RECIPE SUBMITTED BY

I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.
 
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