Holy Moly. My son loved this so much that he ate two-thirds of it while hubby and I savored our meager rations. We purchase the “Frenched” rack of lamb at Trader Joe’s, and then the prep and cooking is incredibly simple. This was easily a good meal for guests or just a weeknight. My husband thought it was amazing without even putting more sauce over the top at the end, but my son and I were all about pouring the amazingness over the cooked meat after it was sliced and on the plates.
Clearly, I like medium-rare lamb, so simply adjust your goal temp if you like it cooked longer.
The sauce is actually from my brother-in-law’s chicken recipe, but I think it would get rave reviews with any protein pairing.
- 1 “frenched” rack of lamb
- Salt and pepper
- 1/2 cup lemon juice
- 1 large garlic clove, minced
- 1 Tbsp fresh chopped rosemary
- 1/2 tsp sea salt
- 1/3 cup avocado oil
Preheat the oven to 425 degrees
Season the lamb with salt and pepper.
Combine remaining ingredients in a small bowl, whisking in the avocado oil last.
Bake for approximately 20-30 minutes, checking temperature and basting with sauce every 5 minutes. Cook to 145 degrees for medium-rare.
Optional: Pour remaining sauce over the top of the lamb slices before serving.