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  • Writer's pictureChloë's Kitchen

Roasted Rack of Lamb

Lamb is such a classic recipe for Easter and incredibly popular back home In England where I'm from. There we eat it as a roast dinner on a Sunday, often. And it's widely available anywhere. Here in America it does feel like a little more of a treat or indulgence. I rarely eat red meat but if I do, this would be on top of the list. It is more pricey here in the US and you often have to hunt it down at a butcher or higher end grocery store. But if you do, it's totally worth it. And this recipe couldn't be any more perfect to serve your loved ones on Easter Sunday. It also looks incredibly impressive but actually roasts very quickly and is sure to wow your guests. This is my fool proof recipe I offer as an option often for dinner parties to clients


1.5 tbsps Dijon mustard

2 tsp dried Italian seasoning

Juice of 1/2 a lemon

3 cloves garlic, crushed

1 mo tbsp Worcestershire sauce

Big guzzle of olive oil

Generous sprinkle of salt

Scrunches of black pepper

This is enough to marinate 1 rack of lamb which usually comes with 8 bones in chops.

You can double it if you need to make 2 racks.

I like to get it "frenched" at the butcher which means getting the bones prepped and exposed.

I like to whisk together the marinade and rub it all over the lamb and then let it sit in the juices for at least 2-3 hours for optimal flavor.

Preheat your oven to 450 F

Arrange the rack of lamb bone-side down in a roasting pan or on a sheet tray.

Roast for 15-18 minutes for medium, (a thermometer inserted into the center should read at least 135 degrees F) or continue to cook to desired doneness at 5 minute increments.

Remove lamb from the roasting pan and allow to rest on a board for 5 to 10 minutes, loosely covered with foil, before carving between the ribs and serving!

I love to serve over a Tuscan lemony white bean stew with rosemary sprigs. Recipe for the white bean stew is super simple:

2 cans great northern white beans

1 shallot, finely diced

3 cloves garlic, crushed

Big drizzle olive oil

Salt/pepper to taste

2 sprigs of rosemary

Juice and zest of 2 lemons

1.5 cups chicken broth

1/2 cup white wine

(2 tbsp butter, optional)

You could also add in a little freshly grated Parmesan, optional

Sauté the shallots and garlic in olive oil with salt and pepper into translucent.

Pop in the beans, lemon, chicken broth and white wine and reduce. Which means, let it simmer away for around 20-30 minutes, stirring occasionally, until ready!

Add in a little knob of butter and Parmesan at the end if you're feeling naughty or keep in light and leave out the dairy which is equally as delicious!

Serve on the bottom of a platter with the cut lamb chops over the top of it.



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