Mary Had a Lotta Lamb

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Mary Had a Lotta Lamb
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For many people who are eating on a clean diet, red meat is off their radar....lamb however is lean and protein packed so I have found many clients stay open to gamier types of red meats....we will get into ostrich and bison later but this is another recipe that can be made in minutes and presented beautifully to friends and family.
Servings Prep Time
2 15
Cook Time Passive Time
20 10
Servings Prep Time
2 15
Cook Time Passive Time
20 10
Mary Had a Lotta Lamb
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
For many people who are eating on a clean diet, red meat is off their radar....lamb however is lean and protein packed so I have found many clients stay open to gamier types of red meats....we will get into ostrich and bison later but this is another recipe that can be made in minutes and presented beautifully to friends and family.
Servings Prep Time
2 15
Cook Time Passive Time
20 10
Servings Prep Time
2 15
Cook Time Passive Time
20 10
Ingredients
Servings:
Units:
Instructions
  1. Preheat your oven to 400 degrees, it is best that your lamb is at room temperature upon starting this recipe but not necessary. Season the chops generously with salt and pepper.
  2. mix together the remaining ingredients in a bowl and slather all over your rack of lamb.
  3. add a little oil to a large sauté pan and sear your chops on all sides, I like to start with the meaty side first than flip to the bones, I also hit the two sides of the rack quickly at the end, this seals in your juices.
  4. Once browned on all sides (about 2 minutes per side) place on a pan and let roast in the oven for 15-20 minutes for medium rare. I like to turn the broiler on at the very end for a minute or two for a nice brown crust. Take out of the oven and let rest for 10-15 minutes, slice and serve with your favorite side.
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