Rack of Lamb with Radish Mint Salsa
Julianne De Witt
Vancouver
Hello, I'm Julianne De Witt! The kitchen is my happy place and where I spend the most time when I'm at home. I love everything about cooking - planning what to eat, shopping for the ingredients, and preparing and eating all the yummy foods! I live in Vancouver with my husband Patrick, my two sons Jack and Henry, and our 140+ Ib wonderful slobbery Newfoundland dog, Arlo. Patrick is a type 1 diabetic and has been since the age of 6 years old and to support his (our) health, we stick to a mostly paleo diet but we really enjoy everything in moderation. Sometimes we need a big plate of pasta or chocolate or a glass of wine (or 3 - who am I kidding ha!). My kiddos, of course, love their carbs!
Julianne De Witt
Nothing says Spring like an elegant roast rack of lamb. This recipe is one of my favorite ways to prepare lamb because it's so simple but the flavour is wonderful. You simply rub the lamb with plenty of garlic, rosemary and olive oil before searing it on high heat, so the meat browns beautifully before adding it to the oven.
INGREDIENTS
Lamb and Marinade:
2 racks of lamb, frenched
Salt & pepper to taste
¼ cup olive oil
4 cloves garlic, minced
1 ½ tbsp fresh rosemary, finely minced
2 tbsp vegetable or avocado oil, for searing
Radish Mint Salsa:
2/3 cup cucumber, finely diced
2/3 cup red radishes, finely diced
2 -3 tbsp fresh mint, finely minced
¼ cup shallots, finely diced
2 tbsp olive oil
2 tbsp white wine vinegar
1 ½ tsp sugar
Salt & pepper to taste
METHOD
Line a baking sheet with tinfoil. Season lamb racks liberally with salt and pepper.
Prepare the marinade: add olive oil, garlic and rosemary to a small bowl. Mix well. Brush marinade on both racks and let sit at room temperature for 1 hour.
Prepare the salsa: add all salsa ingredients to a medium bowl, mix well and refrigerate until needed.
Preheat oven to 400 degrees.
Add vegetable oil to pan over high heat. Sear lamb racks for 1 minute per side until browned. Return lamb to baking sheet and place in oven. Roast for 15 – 20 minutes or longer depending on how you like it: 125 degrees for rare, 135 degrees for medium rare. Let lamb rest for 5 – 7 minutes before cutting.
Serve with radish mint salsa and your favourite mash and veggies and enjoy!
