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Keto/Paleo/Whole30 friendly Oven-Roasted Rack of Lamb

SERVING SIZE: Serves 4 PREP TIME: 1.25 hours COOK TIME: 25 minutes
2 X8 A1130

Rack of Lamb is the perfect centerpiece for an intimate, elegant Easter dinner. This simple herb-crusted version is super easy to make, and comes out juicy, tender and flavorful from the oven every time! Our recipe is Keto, Paleo, and Whole30-friendly too. Click here to purchase our grass fed Rack of Lamb.

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INGREDIENTS

  1. (1) Stemple Creek Ranch Rack of Lamb (8 bones)
  2. 1/4 cup olive oil
  3. 2 tablespoons fresh rosemary, minced fine
  4. 2 teaspoons fresh thyme leaves
  5. 8 garlic cloves, minced fine
  6. zest of 1 lemon
  7. sea salt & fresh ground pepper

INSTRUCTIONS

  1. Place fresh/defrosted rack of lamb in a baking dish.
  2. Use a sharp knife to cut from the top of each bone to the meat, removing the cartilage between each bone.
  3. Season both sides with salt & pepper.
  4. In a small bowl, combine the minced rosemary, garlic, thyme, lemon zest and olive oil. Stir to blend.
  5. Rub the marinade over the lamb and allow it to sit at room temperature for at least 1 hour before roasting. *Note: You can also marinate overnight in the refrigerator if desired. Bring to room temperature before roasting.
  6. Heat oven to 450F. Place lamb fat side up on a foil lined baking sheet. Roast for 15 minutes on the center oven rack. Then rotate the pan to ensure even cooking, and roast an additional 10 minutes (for medium-rare, *recommended) or 15 minutes (for medium).
  7. Remove from oven and transfer to a cutting board. Let rest for 10 minutes before slicing into individual servings.
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