Last weekend was Easter. Eric had class during the weekend so we ended up staying home and celebrating. In order to make the day a little special, I decided to prepare a roast rack of lamb. I do not eat lamb very often and have never cooked lamb. Lamb is a classic Easter dish so I decided to try making it for the first time. After receiving tips from my aunt and browsing the internet for different recipes, I decided to combine what I thought was best and came up with an easy and delicious way to prepare lamb.
- 1 french rack of lamb, mines was about 1.5lbs
- 2 cloves of garlic
- 1tbsp fresh rosemary from our garden
- olive oil
- salt and pepper
- Put the garlic through a lemon zester and finely chop the rosemary
- Add just enough olive oil to the garlic and rosemary so that is has a paste-like resemblance
- Rub this mixture all over your rack of lamb and have it sit in the refrigerator over night
- Take the lamb out about 1-2 hours before cooking to bring to room temperature
- Add salt and pepper all over the lamb
- Place on a baking sheet with foil and put the rack on with the bones facing down, fat side up. (I covered each of the bones in foil to prevent charring)
- Preheat the oven to 450
- Put into the middle of the oven and cook for 12 minutes
- Reduce heat to 425 and cover with foil, cook for another 12 minutes
- Reduce heat to 400 and cook for another 5-7 minutes using a meat thermometer to determine the internal temperature. We cooked ours to medium rare.
- Remove from oven and let the lamb rest for another 10-15 minutes
The outside was flavorful and crisp and the middle was a perfect medium-rare. I cut the rack every 2 bones and served with a mix of peas, mushrooms, and pearl onions. I was so worried about over-cooking the lamb but in the end it turned out great! We ended up having a nice Easter with a wonderful home-cooked dinner out in the sun room (Sura’s favorite spot to watch all the outside activity).