The festive time of Easter allows family and friends to meet up and get close to one another. And when meetings are held, feasting and partying are bound to take place. Moreover, this festival enables one to reconnect with the near and dear ones. A time to rejoice and celebrate Jesus Christ's resurrection and beginning of the spring season, delectable dishes are just what one can ask for. When planning the menu for an Easter dinner party, roasted rack of lamb serves as one of the most popular traditional dishes. Lamb, being one of the symbols of Easter, finds a prominent place in the Christian festive foods. Go through the following lines to find out how to make roasted rack of lamb.
How To Make Roasted Rack of Lamb
Roasted rack of lamb is an Easter holiday favorite. Read this article to know the recipe of how to make this mouth-watering delicacy.
Roasted Rack of Lamb
- 2 racks (1½ to 1¾ pounds each) Lamb (trimmed)
- 1 small clove Garlic (peeled and minced)
- 2 tsp Kosher Salt
- 1/3 cup loosely packed fresh Rosemary Leaves
- ½ tsp Black Pepper (freshly ground)
- 2 tsp Extra-Virgin Olive Oil
- Fresh Rosemary, Thyme, or Lavender Sprigs (for garnishing)
- Chop garlic, salt, rosemary and black pepper together to form a coarse rub.
- Rub the lamb racks with mixture and cover them. Set them aside.
- Preheat oven to 425 °F.
- Place a roasting pan in the oven and heat it for 10 minutes.
- Pat dry the racks of lamb using paper towels.
- Coat the meat with olive oil.
- Place the racks in the roasting pan with the flesh-side down.
- Roast the racks for 15 to 20 minutes, till the meat thermometer inserted into the flesh reads 145 °F.
- Remove the racks from the pan and transfer them onto a carving board. Allow them to rest for 10 minutes.
- Slice the racks between ribs to separate the chops.
- Garnish with fresh rosemary, thyme or lavender sprigs and serve.
- 2 (14 to 16-ounce) drenched racks of Lamb (8 bones per rack)
- 3 medium fresh Rosemary Sprigs (leaves stripped and coarsely chopped)
- ½ bunch fresh Thyme (leaves stripped and coarsely chopped)
- 5 tbsp Extra-Virgin Olive Oil
- Black Pepper (freshly ground, for seasoning)
- Salt (for seasoning)
- Trim the entire fat from the lamb using a sharp knife, leaving a thin layer.
- Score the fat side of each rack in a crosshatch pattern.
- Combine rosemary and thyme with 3 tsp of olive oil.
- Rub the mixture over the lamb.
- Season with black pepper.
- Place the lamb racks in a baking dish and cover them with plastic wrap.
- Refrigerate for at least 8 hours or overnight, allowing the lamb racks to marinate well.
- Heat oven to 425 °F and arrange a rack in the middle.
- Remove the plastic wrap from the dish and season the lamb with salt.
- Allow the lamb to settle at room temperature for at least 20 minutes.
- Thereafter, blot the lamb with a paper towel.
- Place a large oven-safe frying pan on medium flame.
- Add 2 tbsp olive oil.
- Place the racks of lamb in the frying pan with the fat side facing down.
- Heat the racks till they turn lightly brown, for about 6 minutes.
- Remove the pan from heat and stand the racks up by propping one rack onto another, crisscrossing the bones and the fat-covered sides facing out.
- Place the pan in the oven.
- Roast the racks for 15 minutes.
- Lower the temperature to 325 °F and roast for another 5 to 10 minutes, till a meat thermometer inserted reaches 130 °F.
- Remove the racks from the oven and let them rest in the pan for 7 to 10 minutes.
- Slice each rack between the bones to form 4 double chops.
- Serve hot.