Roast this lamb rack for the perfect flavorful Easter recipe befitting a large family gathering.
½ cup fresh parsley
¼ cup sun-dried tomatoes
¼ cup fresh orange juice
2 large garlic cloves
2 tsp soy sauce
½ tsp salt, or less to taste
1 tsp red wine vinegar
½ tsp black pepper (fresh ground)
1 Thai chili pepper (optional)
3 tbsp olive oil
2 lb. rack of lamb, at room temperature
1 ½ tsp onion powder
1 ½ tsp garlic powder
2 tbsp fresh thyme
1 tsp salt
1 tsp ground pepper
2 tbsp olive oil
8-10 garlic cloves
3 tbsp butter, cut into cubes
8-10 carrots, small
Lemon slices, to serve
Extra olive oil to drizzle
Preheat the oven to 450 degrees F.
In a food processor combine the ingredients under “for herb sauce” and blend. Set aside to use later.
Place the lamb rack on a baking sheet.
Season the lamb with onion powder, garlic powder, thyme, salt, and pepper. Rub on both sides and massage the lamb rack with olive oil.
Roast the lamb for 20 minutes at 450 degrees F.
Once cooked, take out of the oven and add the garlic cloves, carrots, fresh thyme, and lemon slices around the lamb rack. Top the lamb rack with butter cubes.
Reduce the oven temperature to 400 degrees F and bake again for 15-20 minutes or until the thermometer reads 150 degrees F when inserted in the middle of the meat. Cook time will vary based on the size of the rack.
Once lamb is done, top the lamb generously with the steak sauce and allow to rest for 10 minutes.
While the lamb is resting, heat Main St Bistro® Baked Scalloped Potatoes per package instructions.
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