A simple method for a Greek-inspired rack of lamb. Rosemary, garlic, lemon, and thyme… marinade, roast, enjoy.
I rarely plan ahead… meaning I usually decide it’s dinner time and figure out what to cook on the spot. I’m just too spontaneous to get things that organized I guess. So when the man suggested some lamb, a ten-hour marination station just wasn’t happening. Thankfully this little method that my family’s done for years is perfect for such times. Just throw some ingredients in a Ziploc bag, toss the rack in, and a half hour later you can cook! Of course, as with nearly everything, the longer you can marinade the better. But sometimes I just can’t; I must eat stat.
1 rack serves 2 (unless you’re starving!)
INGREDIENTS
1 rack of lamb (1.5 lb)
1 tsp fresh rosemary
1/2 tsp dried thyme
2 cloves garlic- about 2 tsp minced
1/2 tsp salt
1/4 tsp pepper
2 tbsp olive oil
1 tbsp fresh lemon juice
*rosemary sprigs, for garnish
*a large Ziploc, for marinating
DIRECTIONS
Preheat oven to 400 degrees
Clean and pat dry the lamb rack
Finely chop rosemary and garlic
Also measure out salt, pepper, and thyme
Place ingredients (except lamb) in a large Ziploc bag and squish everything around until mixed
Place rack of lamb in the Ziploc and move around until well-coated
Marinate for at least 30 minutes- if marinating for less than an hour, leave the lamb at room-temp. If marinating longer, then refrigerate and then remove 30 minutes prior to cooking
(you want the meat at room-temp before cooking)
Remove rack from bag
Using a sharp knife, make diagonal slits along the fatty side of the meat
Place rack on a foil-lined baking sheet
Pour extra sauce/marinade over the meat, filling slits in fat
Bake at 400 on center rack for 10 minutes, then 350 for 10
To brown the outside and create a nice crisp exterior,
finish by broiling for an additional 5 or so, until browned/blackened
Let rest for about 10 minutes
Then slice between the bones
Serve with lemon slices and fresh rosemary
Enjoy!!
