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Courtesy of Lombardi Prime Meats
Sicilian Style Roasted Rack of Lamb Ingredients: ➜2 eight-ribbed racks of lamb, frenched by the butcher, about 3 -4 pounds total weight ➜ Juice of 1 large lemon ➜ 1 tablespoon dried rosemary ➜ 1 tablespoon dried oregano ➜ 2 tablespoons chopped fresh parsley ➜ 3 large cloves garlic, minced ➜ cup extra virgin olive oil ➜ Salt & Pepper Directions: One to two hours before cooking, remove lamb racks from refrigerator. Sprinkle all over with salt and pepper. Combine lemon juice, rosemary, oregano, parsley, garlic and olive oil in a bowl. Divide evenly into 2 plastic bags. Place one lamb rack in each bag and rub mixture all over. Seal bags, removing as much air as possible. Let lamb come to room temperature while marinating. Preheat oven to 400 degrees. Line a roasting pan with foil. Remove lamb racks from plastic bag. Roast the lamb, fat side up, in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Meat thermometer should read 130-140 degrees. Transfer the racks to a carving board; stand them upright and let rest for 10 minutes. Tent with foil to keep warm. Slice between the ribs to serve. Serves 4.
Lombardi Prime Meats is a member of the Philadelphia RowHome (PRH) Business Network. 1801 Packer Avenue / Philadelphia / 215.940.2211 / LombardiMeats.com