Roasted Rack of Lamb
- 1 2lb rack of lamb frenched
- kosher salt
- fresh cracked black pepper
- olive oil
- 1 large clove fresh garlic or 2 small, minced
- 1 tsp lemon zest
- 1 cup chimichurri sauce
Salt and pepper lamb on all sides.
Preheat oven to 375 F.
Mix together 1/4 cup olive oil, garlic and lemon zest. Set aside.
Add 2 tbsp oil to a large frying pan over medium high heat. Once oil is hot add lamb fat side down and sear until golden. Do this on all sides. Remove to platter.
Brush olive oil mixture all over lamb. Place in roasting pan or large oven proof fry pan fat side up.
Roast lamb anywhere from 20 - 40 minutes depending on how cooked you prefer your meat.
When the lamb is cooked to your liking, slice it into chops and serve with chimichurri sauce and your favourite sides.
Note: cook lamb to a minimum internal temperature of 140F
Serving: 200g | Calories: 617kcal | Carbohydrates: 1g | Protein: 24g | Fat: 57g | Saturated Fat: 25g | Cholesterol: 126mg | Sodium: 93mg | Potassium: 315mg | Sugar: 1g | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg