Citrus and Rosemary Rack of Lamb
Orange, garlic and rosemary infuse this lamb roast for a bright and delicious meal.
Servings: 4
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.