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Prep Time: 15 minutes
Cooking Time: 1 hour with resting
For the Rack of Lamb:
1 rack of lamb
3 cloves of garlic, minced
1/2 bunch of rosemary
salt and black pepper
For Salsa Verde:
1/4 cup parsley, chopped
1 tsp red wine vinegar
1/8 cup chives, thinly sliced
1 tsp capers
1/4 cup tarragon, chopped olive oil
1/4 cup oregano chopped
1. Take the roast out of the refrigerator 1 hour prior to cooking to bring it to room temperature. Preheat the oven to 450ºF. Rub the rack with the minced garlic and season with salt and pepper.
2. Place the rack of lamb on a bed of rosemary in a roasting pan and place it in the oven. Allow it to cook until the top of the rack (the fat) is browned, about 20 minutes. Reduce the temperature of the oven to 350ºF and continue to cook for another 15-20 minutes or until the thermometer reads 135ºF. Remove from the oven and allow it to rest for at least 20 minutes as the temperature will continue to rise out of the oven.
3. To make the Salsa Verde, mix all of the herbs into a bowl with the capers. Slowly add olive oil until it has a smooth consistency. Add the red wine vinegar and salt and pepper to taste.
4. Squeeze the lemon over the rack of lamb before you serve. Enjoy with the salsa verde!While it is very popular to cut the rack into chops and cook on the grill, we suggest cooking it whole in the oven so you don't lose all of the flavor from its fat.
While it is very popular to cut the rack into chops and cook on the grill, we suggest cooking it whole in the oven so you don't lose all of the flavor from its fat.
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