Rack of Lamb with Lemon and Mint

Lamb for a special occasion

Yield:
4 servings
Category:
Lamb and Mutton
Cuisine:
Canadian

INGREDIENTS:

  • 2 frenched racks of lamb
  • Lemon Mint marinade:
  • 1 teaspoon grated lemon rind
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon olive or sunflower oil
  • 1/4 teaspoon black pepper

DIRECTIONS:

  1. place the racks on a cutting board. Trim off any fat that the butcher has missed. With the ends up, press the racks together to interlink and form a "guard of honour". Separate the bases by about 1 inch to stabilize. Place in a shallow dish
  2. Whisk together the lemon rind and juice, mint, oil and pepper and brush over the lamb. Let stand at room temperature for at least 20 minutes and up to 4 hours.
  3. Place the meat on an oiled rack in the roasting pan and drizzle with any remaining marinade. Cover exposed ribs with foil to prevent charring. Roast in a 450 F. oven for 10 minutes. Reduce heat to 325 F. Roast for 40 minutes or until an instant read thermometer registers 135 F. (temperature will rise to 140 F. while resting). Let rest for 19 minutes
  4. Remove all foil; carve between bones. Allow 3 chops per person.

Print