Roasted Rack of Lamb
    Servings
    4
    Servings
    4
    Ingredients
    • 2tablespoons macadamia nut oil
    • 1tablespoon fresh rosemarynot chopped
    • 1tablespoon fresh thymenot chopped, thick stems discarded
    • 2whole fresh sage leaves
    • 2whole garlic cloves
    • 1teaspoon coarsely ground black pepper
    • 1/2teaspoon sea saltor to taste (optional)
    • 1 1/2pounds rack of lambfree-range, hormone-free, antibiotic-free
    • 2teaspoons macadamia nut oil
    • 1tablespoon gluten-free Dijon or brown mustard(optional)
    Instructions
    1. Place 2 tablespoons of macadamia nut oil, and the rosemary, thyme, sage, garlic, pepper, and sea salt (if using) in a small food processor. Chop until herbs and garlic are minced to a fine consistency and there are no large pieces.
    2. Rub or brush lamb with the oil mixture.
    3. Wrap lamb in plastic wrap, eliminating as much air as possible. Place on a small tray and refrigerate for at least 2 hours, up to 24 hours.*
    4. When you are ready to cook, preheat oven to 400F degrees. Remove lamb from plastic wrap.
    5. Heat 2 teaspoons of macadamia nut oil in a small roasting pan with oven-safe handles over medium-high heat. Make sure pan is hot before introducing lamb.
    6. Place the lamb in the pan and brown on both sides, about 3-4 minutes on each side.
    7. When lamb is browned, place meaty side up. Brush a thin layer of the mustard over the lamb at this time if desired. Place pan in oven, on middle rack. Roast for 20 minutes for medium rare, 22 to 24 minutes for medium-well, or until meat reaches desired doneness. Remove from oven, place on carving tray and cover with foil for five to ten minutes before serving.
    Recipe Notes

    *This recipe requires marinating meat for a minimum of 2 hours, up to 24 hours. The longer you marinate the meat, the more tender and flavorful it will be. Be sure to have the butcher trim off as much excess fat as possible. Grass-fed lamb has up to 30 percent less fat than grain-fed lamb.

     

    Print Recipe
    Roasted Rack of Lamb
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add to Shopping List
    This recipe is in your Shopping List
    Servings
    Ingredients
    • 2 tablespoons macadamia nut oil
    • 1 tablespoon fresh rosemary not chopped
    • 1 tablespoon fresh thyme not chopped, thick stems discarded
    • 2 whole fresh sage leaves
    • 2 whole garlic cloves
    • 1 teaspoon coarsely ground black pepper
    • 1/2 teaspoon sea salt or to taste (optional)
    • 1 1/2 pounds rack of lamb free-range, hormone-free, antibiotic-free
    • 2 teaspoons macadamia nut oil
    • 1 tablespoon gluten-free Dijon or brown mustard (optional)
    Servings
    Ingredients
    • 2 tablespoons macadamia nut oil
    • 1 tablespoon fresh rosemary not chopped
    • 1 tablespoon fresh thyme not chopped, thick stems discarded
    • 2 whole fresh sage leaves
    • 2 whole garlic cloves
    • 1 teaspoon coarsely ground black pepper
    • 1/2 teaspoon sea salt or to taste (optional)
    • 1 1/2 pounds rack of lamb free-range, hormone-free, antibiotic-free
    • 2 teaspoons macadamia nut oil
    • 1 tablespoon gluten-free Dijon or brown mustard (optional)
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add to Shopping List
    This recipe is in your Shopping List
    Instructions
    1. Place 2 tablespoons of macadamia nut oil, and the rosemary, thyme, sage, garlic, pepper, and sea salt (if using) in a small food processor. Chop until herbs and garlic are minced to a fine consistency and there are no large pieces.
    2. Rub or brush lamb with the oil mixture.
    3. Wrap lamb in plastic wrap, eliminating as much air as possible. Place on a small tray and refrigerate for at least 2 hours, up to 24 hours.*
    4. When you are ready to cook, preheat oven to 400F degrees. Remove lamb from plastic wrap.
    5. Heat 2 teaspoons of macadamia nut oil in a small roasting pan with oven-safe handles over medium-high heat. Make sure pan is hot before introducing lamb.
    6. Place the lamb in the pan and brown on both sides, about 3-4 minutes on each side.
    7. When lamb is browned, place meaty side up. Brush a thin layer of the mustard over the lamb at this time if desired. Place pan in oven, on middle rack. Roast for 20 minutes for medium rare, 22 to 24 minutes for medium-well, or until meat reaches desired doneness. Remove from oven, place on carving tray and cover with foil for five to ten minutes before serving.
    Recipe Notes

    *This recipe requires marinating meat for a minimum of 2 hours, up to 24 hours. The longer you marinate the meat, the more tender and flavorful it will be. Be sure to have the butcher trim off as much excess fat as possible. Grass-fed lamb has up to 30 percent less fat than grain-fed lamb.