{"id":6585,"date":"2025-01-03T00:52:42","date_gmt":"2025-01-03T00:52:42","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=6585"},"modified":"2025-01-03T00:52:45","modified_gmt":"2025-01-03T00:52:45","slug":"rack-of-lamb","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/rack-of-lamb\/","title":{"rendered":"Rack of Lamb"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Rack of Lamb<\/span><\/h2>\n
<\/div>\n
It's fancy, but easy to roast in the oven.<\/span>
<\/div>Rack of lamb looks as fancy as it sounds, but here's the surprise: it's actually really easy to make! For this recipe, all you have to do is coat the lamb in the garlicky, herbaceous rub, roast it in the oven, slice it, and your meal is served. It's the perfect main course for entertaining because it requires minimal effort and just a half hour in the oven, leaving you plenty of time to focus on all the delicious Easter side dishes. It's the best main course to impress guests at Easter lunch, but it's just as perfect for a spring dinner party, date night, or hearty family meal.<\/span><\/div>\n
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Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span> to 8<\/span><\/span><\/div>\n\n
Author: <\/span>Erin Merhar – The Pioneer Woman<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 4<\/span> Tbsp.<\/span> olive oil<\/span> divided<\/span><\/li>
  • 2<\/span> racks of<\/span> lamb<\/span> (1\u00bd lb. each)<\/span><\/li>
  • 1\u00bd<\/span> tsp.<\/span> salt<\/span><\/li>
  • \u00be<\/span> tsp.<\/span> ground black pepper<\/span><\/li>
  • 4<\/span> cloves<\/span> garlic<\/span> chopped<\/span><\/li>
  • 2<\/span> Tbsp.<\/span> chopped fresh rosemary<\/span><\/li>
  • 2<\/span> Tbsp.<\/span> dijon mustard<\/span><\/li>
  • 2<\/span> tsp.<\/span> honey<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Line a baking sheet with aluminum foil and drizzle all over with 1 tablespoon of oil. Place the racks of lamb on the baking sheet with the curve of the bones facing down. Season all over with the salt and pepper.<\/div><\/li>
    • In a small bowl, stir to combine the garlic, rosemary, mustard, honey, and remaining 3 tablespoons of oil. Spread all over the lamb racks. Set aside for 1 hour.<\/div><\/li>
    • Meanwhile, preheat the oven to 450\u00b0F. Place the lamb on the center oven rack and cook until a meat thermometer inserted into the center of the racks reads 145\u00b0F (for medium), 25 to 30 minutes. Remove the lamb from the oven, tent with foil, and let rest for 10 minutes. Slice between the rib bones to serve.<\/div><\/li><\/ul><\/div><\/div>\n
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