Hello there darlings,
With Easter right around the corner, I thought now would be a good time to share a lamb recipe with you! I usually do a simple yet incredible rosemary and garlic lamb chop but wanted something a little different and bright for Spring and Easter. Enter this citrus and rosemary rack of lamb.
You can totally do individual lamb chops for this if you prefer. They both are incredibly easy, just cook for less time with individual chops. The marinating is important for this! Some recipes you can get away with not marinating. This one really is better marinade.
If using a whole rack of lamb like I did, take a paring knife and make small slits in between the bones all the way down. To be clear, you’re not cutting them apart, just creating little slits throughout the roast for the marinade to seep in. This is crucial for getting the citrus flavor to the meat!
Doesn’t it just look impressive?! Your guests (or family members) will never know how easy it was to make! 😉
Citrus and Rosemary Rack of Lamb
Citrus and Rosemary Rack of Lamb
Ingredients
- 1 rack of lamb, can use individual chops as well
- 1 whole orange, zested and juiced
- 4 sprigs rosemary, lightly chopped
- 5 garlic cloves, peeled and crushed
- 1/2 cup olive oil
- 6 tbsp butter
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- If using the whole rack of lamb, cut little slits using a paring knife throughout the roast in between the bones. That will help get the marinade into meat. If using individual chops, disregard.
- Zest the whole orange on top and bottom of the lamb. Sprinkle the rosemary, salt and pepper over it as well. Rub it in a bit. Place in a large ziplock bag. Add 1/2 cup olive oil and press out most of the air, seal. Work the bag a bit to get the olive oil to coat all of the lamb. Let marinate in the refrigerator overnight, or at least 2-3 hours. Remove from fridge an hour before you want to bake it. This will ensure it cooks evenly.
- Preheat oven to 450°. Top lamb with the butter. Roast in the oven for 15 minutes, then flip over and roast another 10 minutes for medium rare meat. If you like medium, roast for 20 minutes, then flip over and roast another 15. Once done, take out of oven and let rest for 10 minutes before serving.
- Garnish with fresh rosemary sprigs and orange slices and zest if you wish.
This would make a fabulous main dish for Easter or any day of the week to be honest! It’s easy and delicious! As always, if you make it be sure to tag me @tessa_port.
