Foolproof Rack of Lamb
This simple rack of lamb recipe will yield a perfectly cooked showstopper meal every time! No one will even notice that it’s Whole30-friendly!
Servings: 4
Ingredients
- 2 racks of lamb "frenched" about 1½ pounds per rack
- 2 teaspoons Diamond Crystal kosher salt
- ⅓ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 4 garlic cloves minced
- 1 tablespoon dried oregano or marjoram
- ½ teaspoon freshly ground black pepper
Instructions
- Trim any extra fat off of the top of the racks, leaving a thin layer.
- Rub the salt all over the racks of lamb and cover and refrigerate them overnight and up to three days.
- On the day you’re roasting the lamb racks, mix the marinade. In a large bowl, whisk together the lemon juice, olive oil, garlic, oregano, and pepper.
- Pour the marinade over the lamb racks and marinate for at least 1 hour and up to 12 hours in the fridge.
- Heat the oven to 275°F with the rack in the middle. Place the lamb racks on a wire rack in a rimmed baking sheet and pop it in the oven.
- Cook until the internal temperature reaches 125°F for medium rare (about 30-45 minutes, depending on the size of your racks).
- Take the lamb out of the oven and turn on the broiler or the highest temperature your oven can reach.
- Place the lamb racks back in the oven and cook until the exterior is nice and browned, about 5 minutes.
- Slice up the chops and serve with Whole30 Tzatziki sauce and Instant Pot Crispy Potatoes!
Notes
The best instant-read thermometer on the planet is this one!
Nutrition
Calories: 417kcal | Carbohydrates: 3g | Protein: 30g | Fat: 32g | Fiber: 1g