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Serve this classic dish for any occasion. Tender, oven-roasted with garlic and rosemary, this recipe is quick, easy, and packed with flavor. Great for paleo, gluten free, low carb eating.

Serve medium rare for best taste and texture.

Serves 2-3 people.

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Ingredients:

1 rack of lamb

1 lemon, zested

3 cloves fresh minced garlic

1/4 cup finely chopped rosemary

1 teaspoon each of salt and pepper

2 tablespoons olive oil

 

Directions:

Heat oven to 425 degrees

  • Trim excess fat off the rack of lamb.
  • In a small bowl, mix together zest of one lemon, rosemary, garlic, salt and pepper. Rub this mixture onto the meat, covering thoroughly.
  • Let the rack marinate for 20-30 minutes in refrigerator. Bring to room temperature before cooking.
  • In a heavy skillet or baking dish, heat olive oil to medium high and add the rack of lamb. Sear both sides 3-5 minutes.
  • Transfer to an oven proof baking dish (or foil lined baking pan) and roast for 20 minutes or until internal temperature reaches 125 degrees for rare or 130 degrees for medium rare.
  • Remove from oven; let rest for 5-10 minutes before cutting.
  • Separate each rib from the rack before serving. Serve with Yogurt Mint Sauce if you like.

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Yogurt Mint Sauce

6 scallions, chopped

1/2 cup fresh mint, chopped

2 tablespoons fresh dill, minced

1 tablespoon olive oil

1 tablespoon lemon juice

7 oz. Greek-style Plain Yogurt

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

  • In a food processor or blender, add scallions, mint, dill, olive oil, and lemon juice; puree to form a paste.
  • Add yogurt, salt and pepper and pulse until combined.
  • Scoop mixture into a bowl, cover and refrigerate for at least one hour.

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