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Roasted Rack of Lamb

January 19, 2017 By: Jessica Robinson Comments

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Prep:: 5 minutes
Cook:: 25 minutes
Serves:: 6 to 8 servings

The Holiday Season is the perfect time for lamb. This easy recipe makes the novice of chefs an expert this holiday season. This recipe is for medium-rare lamb.

Ingredients

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2 Frenched rack of lambs (about 1-pound each), trimmed

Dry Rub

zest of one lemon

zest of one orange

1 tablespoon seasoned bread crumbs

1 tablespoon brown sugar

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1 tablespoon finely chopped fresh rosemary

1 tablespoon finely chopped thyme

salt and ground pepper to taste

Directions

In a small bowl, combine the dry rub ingredients with a spoon. Rub into the racks of lamb, coating everything well.
Preheat the oven to 375 degrees F.
In a large cast-iron skillet over medium heat 1 tablespoon olive oil and 1 tablespoon butter. Once the pan is very hot, brown the racks of lamb on each side. Place in the preheated oven. Roast in the oven for about 10-15 minutes, then cover loosely with aluminum foil. Cook for about another 10 minutes, or until a meat thermometer registers 120 degrees F. The internal temperature will rise slightly, making it medium rare. Let rest before slicing. Serve over roasted garlic mashed potato

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