Rack of lamb recipes are quite delicious and surprisingly easy to prepare.
This one in particular is simply amazing. It is marinated for several hours in fresh herbs, then seared to lock in those great flavors. Finish it off in the oven and get ready for wonderful.
You can get the lamb “frenched” at your butcher or meat counter at your grocery store.
The term Frenching simply means that the fat and tissue between each of the bones has been removed and the bones have been cleaned. You can buy rack of lamb that has already had the bones Frenched.
It makes for a nicer presentation of the meat, but is not necessary to make the recipe work.
Cooking a great rack of lamb is pretty simple. When you marinate the meat for a while to flavor it with the fresh herbs and garlic it takes the lamb to a whole new level. Searing it takes just a few minutes, then finish cooking the lamb in the oven for a short while.
It’s a healthy way to cook lamb too.
This lamb rack is a gluten free recipe and it’s also very low carb so it’s great for those following a low carb diet.
This recipe is also wonderful for diabetics.
It’s good to know that if you need to eat a special diet, you can still eat deliciously.
Rack of lamb is a perfect recipe for entertaining too.
Marinated Rack of Lamb
Ingredients
- 2 lamb racks, about 8 to 9 ribs each
- 1/2 cup olive oil, extra-virgin
- 4 cloves garlic, crushed
- 2 tablespoons fresh rosemary, crushed
- 2 tablespoons fresh thyme, crushed
- black pepper, freshly ground
- salt to taste
Instructions
- Mix all marinade ingredients together. Marinate lamb in marinade for several hours or overnight.
- Preheat oven to 450ºF.
- Scrape the garlic and herbs from the meat. Sear lamb rack in an ovenproof skillet for 2 to 3 minutes over a fairly high heat. Transfer to the oven and roast for 12 to 18 minutes, depending on desired doneness.
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Look here for another lamb recipe, this time for lamb chops.
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The following comment was transferred from the older version of this site: Delicious Lamb Recipe by MH (Canada) The above recipe is a personal favourite. I have had lamb at many restaurants, but I have yet to find a restaurant that produces a rack of lamb quite like this. I am aware that everyone has a preference, re: level of seasoning, but I really enjoy garlic with my lamb. Thus, I typically marinate the lamb with many cloves of diced garlic (>6) in addition to the suggested quantity of other herbs in the recipe. In my variation, I leave all the herbs on throughout the cooking process. With these modifications, one can produce an unbelievable, succulent rack of lamb. Regardless of how you choose to prepare your rack of lamb, enjoy! Bon appetit!