Rack of Lamb with Rosemary Butter

Simple, yet romantic.
The heat keeps the meat juicy, and the butter adds flavour!

  • Prep: 15 mins
  • Cook: 1 hour
  • Portions: 2-4

Ingredients You'll Need

  • 2 Free Range Racks of Lamb
  • 2 tbsp. unsalted butter
  • 2 tbsp. extra virgin olive oil
  • 5 rosemary sprigs
  • 1 tsp. thyme, finely chopped
  • 1 tsp. mint, finely chopped
  • 1 tbsp. flat-leaf parsley, finely chopped
  • Salt & fresh ground pepper

Directions

  1. Preheat oven to 375 F
  2. Season the rack of lamb with salt and pepper
  3. Melt 1 tbsp. of butter and 1 tbsp. of oil in a large skillet
  4. Add lamb racks, fat side down, and cook over medium-high heat until the racks are browned all over
  5. Add rosemary sprigs and remaining butter and olive oil
  6. Spoon the mixture over the lamb
  7. Roast for 30 minutes, basting once or twice with the rosemary springs and butter mixture
  8. Turn the lamb halfway through cooking
  9. The lamb is done when a thermometer reads 130 F
  10. Transfer lamb to a cutting board and let rest for 10 minutes
  11. Carve the racks into chops and sprinkle with chopped thyme, mint and parsley

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