Roasted Rack of Lamb
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Lean lamb is a great source of protein and vitamins, promoting our nervous system’s health and boosting our immune system.
Roasted Rack of Lamb with Vegetables
This is one of my family’s favorites dishes. It is simple, as it only requires a few ingredients, and is easy to prepare.
Lamb, in moderation, is a great source of protein, iron, zinc and a healthy dose of vitamin B3 (niacin), B6 and B12.
Enjoy served with your favorite vegetables.
- Apply olive oil to both sides of the rack of lamb.
- Season rack of lamb with salt, pepper, rosemary and oregano.
- Add vegetables: potatoes, carrots and onions, which make a great side dish.
- Season vegetables with the same seasonings added to the lamb.
- Place in oven 450 F.
- Time varies: 25 minutes for medium rare or 30 minutes for medium.
- We prefer it medium rare.
- Cover with foil lightly for 5 extra minutes once out of the oven.
- Carve the roasted rack of lamb into chops (ribs).
- Serve 2-3 ribs with vegetables on the side.
- Serves 2-3 people.
- This is an easy to prepare dish and it’s delicious!
Roasted Rack of Lamb
October 28, 2018
Category
Main Entrees
Roasted rack of lamb chops served with vegetables.
Persons
2
Notes
Cooking time varies: 25 minutes for medium rare of 30 minutes for medium.
Ingredients
- 1 rack of lamb of 1.6 to 1.8 pounds
- 3 tablespoons olive oil (2 for the lamb and 1 for the vegetables)
- salt to taste (at least 2 teaspoons)
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons of fresh rosemary chopped or 1 1/2 teaspoons of dried rosemary
- 1 1/2 tablespoons of fresh oregano chopped or 1 1/2 teaspoons of dried oregano
- 2 potatoes
- 3-4 carrots
- 1 onion
Instructions
- Trim the excess of fat from the lamb.
- Place the lamb in a pyrex or a ceramic rectangular container as in picture.
- Spread 2 tablespoons of olive oil between the front and back of the lamb.
- Add salt, pepper, oregano and rosemary on both sides.
- The herbs can be fresh and chopped or dried.
- Peel and cut the potatoes, onions and carrots into medium sized pieces. Place them around the lamb.
- Season the vegetables as well with 1 tablespoons of olive oil, and sprinkle with salt, pepper and a little bit of oregano and rosemary.
- Place in the center of the oven for 25 minutes for medium rare. If you prefer medium, then 30 minutes.
- Remove from the oven and cover lightly with a sheet of aluminum foil for 5 minutes.
- After the 5 minutes remove and discard the aluminum sheet.
- Carve in between the bones of the lamb chops.
- Serve 2-3 chops with vegetables.
- Recipe "Cooking with Veronica": cookingwithveronica.com.