Recipe Provided By Swarnika Prakash
Courtesy of American Lamb Board
Prep Time15 minsCook Time20 minsTotal Time35 mins
Marinade:
2 American Lamb (Frenched)
14 Garlic
1 cup Fresh Parsley (stems removed)
1 cup Fresh Mint
0.33 cup Extra virgin olive oil
2 tbsp Fresh lemon juice
1 tsp Paprika
Salt, pepper to taste
Drizzle:
0.50 cup Parsley
0.50 cup Mint
Juice of 1/2 lemon
2 tbsp Extra virgin olive oil
2 Garlic (optional)
Salt, pepper to taste
Water (as necessary)
1Pulse together all ingredients for the marinade in a food processor until smooth.
2Generously coat the racks of lamb with the marinade and let rest covered (in an airtight container or Ziplock bags) in the fridge overnight (or at least 4 hours) to let the marinade sink in.
3Preheat oven to 450 degrees F and remove lamb from the fridge 30 minutes before baking.
4Transfer lamb to large rectangular baking dish. Bake for 15 minutes with the fat side facing up.
5Turn the lamb over such that the other side is facing up. Return to the oven and bake for another 6 minutes. Remove from the oven and let rest for 15 minutes.
6Pulse the ingredients for the drizzle in a food processor adding a little water as necessary to get to a drizzling consistency.
7Cut the lamb between the bones into chops and serve with the drizzle.
Note:
8USDA recommends lamb reach an internal temperature of 145F with a 3-minute rest.
Ingredients
Marinade:
2 American Lamb (Frenched)
14 Garlic
1 cup Fresh Parsley (stems removed)
1 cup Fresh Mint
0.33 cup Extra virgin olive oil
2 tbsp Fresh lemon juice
1 tsp Paprika
Salt, pepper to taste
Drizzle:
0.50 cup Parsley
0.50 cup Mint
Juice of 1/2 lemon
2 tbsp Extra virgin olive oil
2 Garlic (optional)
Salt, pepper to taste
Water (as necessary)
Directions
1Pulse together all ingredients for the marinade in a food processor until smooth.
2Generously coat the racks of lamb with the marinade and let rest covered (in an airtight container or Ziplock bags) in the fridge overnight (or at least 4 hours) to let the marinade sink in.
3Preheat oven to 450 degrees F and remove lamb from the fridge 30 minutes before baking.
4Transfer lamb to large rectangular baking dish. Bake for 15 minutes with the fat side facing up.
5Turn the lamb over such that the other side is facing up. Return to the oven and bake for another 6 minutes. Remove from the oven and let rest for 15 minutes.
6Pulse the ingredients for the drizzle in a food processor adding a little water as necessary to get to a drizzling consistency.
7Cut the lamb between the bones into chops and serve with the drizzle.
Note:
8USDA recommends lamb reach an internal temperature of 145F with a 3-minute rest.
