The bright flavors of Italy—parsley, anchovy, and lemon juice--shine through in this Tuscan-style rack of lamb.
Prep Time10 minsCook Time30 minsTotal Time40 mins
2 racks American Lamb, trimmed
1 cup extra-virgin olive oil
2 cups lemon juice
3 tbsp finely chopped green onion
2 tbsp finely chopped fresh Italian parsley
4 tsp anchovy paste
2 tsp dried tarragon leaves, crushed
1 tsp pepper
1Place the lamb racks meat side down in a large glass baking dish. In medium bowl, combine the olive oil, lemon juice, green onion, parsley, anchovy paste, tarragon, and pepper.
2Pour the mixture over the lamb, cover, and refrigerate for 4 to 6 hours, turning twice. Remove the lamb from the refrigerator 30 minutes before cooking.
3Preheat the oven to 375ºF. Remove the lamb from the marinade and place the meat in a shallow roasting pan. Discard the marinade.
4Roast the lamb for 30 to 45 minutes or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium and 170ºF for well. Remove the lamb from the oven, cover, and let it stand for 10 minutes before carving. (The internal temperature will rise approximately 10 degrees during this time.)
5Slice the lamb and serve it with polenta in a prepared pasta sauce, if desired.
Recipe and image provided by the American Lamb Board
Ingredients
2 racks American Lamb, trimmed
1 cup extra-virgin olive oil
2 cups lemon juice
3 tbsp finely chopped green onion
2 tbsp finely chopped fresh Italian parsley
4 tsp anchovy paste
2 tsp dried tarragon leaves, crushed
1 tsp pepper
Directions
1Place the lamb racks meat side down in a large glass baking dish. In medium bowl, combine the olive oil, lemon juice, green onion, parsley, anchovy paste, tarragon, and pepper.
2Pour the mixture over the lamb, cover, and refrigerate for 4 to 6 hours, turning twice. Remove the lamb from the refrigerator 30 minutes before cooking.
3Preheat the oven to 375ºF. Remove the lamb from the marinade and place the meat in a shallow roasting pan. Discard the marinade.
4Roast the lamb for 30 to 45 minutes or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium and 170ºF for well. Remove the lamb from the oven, cover, and let it stand for 10 minutes before carving. (The internal temperature will rise approximately 10 degrees during this time.)
5Slice the lamb and serve it with polenta in a prepared pasta sauce, if desired.
Tuscan-Style Rack of Lamb
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