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Easter Rack of Lamb

Easter Rack of Lamb

Copper Chef Skillet 

Recipe Type: Holiday Recipes

Servings: 2

Ingredients

  • 2 racks Australian lamb chops, frenched, excess fat removed
  • 0.25 cup extra virgin olive oil, divided
  • 2 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 8 ounce baby carrots
  • 8 ounce baby zucchini
  • 8 ounce Baby corn
  • 0.25 cup mint leaves, chopped
  • 2 sprigs rosemary
  • 6 clove garlic, minced
  • 2 limes, tested and juiced
  • 0.5 cup Extra Virgin Olive Oil
  • 1 teaspoon salt
  • 0.5 teaspoon ground black pepper

Directions

  1. Preheat oven to 375 degrees.
  2. Heat 2 tablespoons of the olive oil over medium high heat in an 11” Copper Chef Skillet.
  3. Season the racks of lamb with 1 tsp. of the salt and ½ tsp. of the pepper.
  4. Sear the meaty part of both racks of lamb until golden, about 4 minutes.
  5. Remove the meat from the pan.
  6. Add the remaining oil, vegetables and remaining salt and pepper.
  7. Sauté for 2 minutes.
  8. Place the racks of lamb over the vegetables.
  9. Brush the lamb generously with the marinade
  10. Cook until a thermometer reads 125 degrees when inserted into the thickest part of the lamb, about 20 minutes.
Lamb Marinade
  1. Combine all ingredients in a bowl and stir.