Home / Roasted Rack of Lamb

Grated zest of 2 lemons

2 Tablespoons chopped fresh rosemary

1/4 cup kosher salt

Pinch of sugar

2 (8-bone) racks of lamb, Frenched

1/4 cup canola oil

Method:

  1. Mix together the lemon zest, rosemary, salt and sugar. Season the racks on all sides with this mixture, cover, and refrigerate overnight. This serves as a quick cure, which will add flavour to the lamb.
  2. Preheat the oven to 300 F.
  3. Put a large saute pan over medium heat and add the oil. Put one of the seasoned racks in the pan fat-side-down, and sear until golden brown, 3 to 5 minutes. Remove and place on a rimmed baking sheet fat side-up, and repeat the browning process with the other rack.
  4. Put the baking sheet with both racks on it in the oven and roast until the meat registers 120 to 125 F in the centre, about 20 to 25 minutes. Let rest for 5 minutes before cutting into chops and serving.

Pairs well with Pinot Noir or a sparkling Rose.