Roasted Lamb Chops With Orange, Garlic and Rosemary Pesto Rub
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
8-9
ingredients
- 1 large garlic clove, minced
- 2 oranges, zest of, only
- 2 tablespoons rosemary, finely chopped, plus
- rosemary sprig, for garnish
- 1 tablespoon kosher salt
- 1 teaspoon cracked black pepper
- 3 tablespoons extra virgin olive oil
- 1 rack of lamb, chine bone removed (8 to 9 chops)
directions
- Preheat oven to 375 degrees F. Combine the garlic, orange zest, rosemary, salt, pepper and olive oil in a small bowl, and stir until combined. Rub the lamb with the garlic mixture, gently pressing it into the meat. Place the lamb, meat side up, on a rimmed baking sheet. Allow to sit at room temperature for 30 to 45 minutes. (This is a good time to start the creme fraiche potatoes.) Roast lamb in the center of the oven ‑- 15 to 20 minutes for rare (the internal temperature on a meat thermometer will read 125 degrees F), 20 to 30 minutes for medium rare (135 degrees F), 25 to 35 minutes for medium (145 degrees F).
- Cover the surface of the platter with rosemary. Slice the rack into chops at the table, and serve.
Questions & Replies

Got a question?
Share it with the community!
RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer.
I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices.
I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.