Herb Roasted Lamb
A welcome recipe for any holiday celebration, the bold, herbal flavors of this lamb recipe are truly delicious. This recipe pairs well with Saratoga® sparkling water. The uplifting bubbles and low minerality let the flavors of the recipe shine while holding its own on your palate.
BlueTriton Brands (Saratoga)
BlueTriton Brands (Saratoga)
Recipe - The Fairway Market Corporate
Herb Roasted Lamb
Prep Time35 Minutes
Servings4
Cook Time25 Minutes
Ingredients
2 racks lamb, around 2 lbs. each
16 Tbsp olive oil (1 Tbsp and 1/4 cup, divided)
6 garlic cloves, large, crushed
4 rosemary sprigs, chopped
10 thyme sprigs, chopped
1/2 bunch Italian parsley, chopped
1/2 Tbsp black peppercorns, whole
As needed, kosher salt
1 bottle (28 oz) Saratoga® sparkling water
Directions
For the Lamb:
- Crack the black peppercorns with a mortar and pestle or spice grinder. Set aside.
- Put oven rack in the middle position and preheat the oven to 350°F
- Pat lamb dry, season with salt and pepper and set aside.
- In a food processor or with a mortar and pestle, stir together 1/4 cup olive oil, Italian parsley, rosemary, and thyme. Season with salt and pepper to taste.
- In a large heavy skillet, heat 1 Tbsp olive oil until hot, and then brown racks in batches on all sides except the ends. About 8 minutes per batch. Transfer racks to a small roasting pan and coat thoroughly with herb mixture.
- Roast for 20-25 minutes, covering halfway through and until your meat thermometer reads 130°F for medium rare.
For the Asparagus:
- Prep a large bowl filled with ice water.
- Bring a medium pot of salted water to a boil and cook asparagus for about 5 minutes until they are bright green. Remove from the pot with a slotted spoon and transfer directly to the bowl of ice water to let cool. Once cool, drain and pat.
- In a medium pan, melt butter and add cracked pepper. Add asparagus and quickly toss and season with salt.
35 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Nature's Reserve French Rack of Lamb, 2 pound
$35.98 avg/ea$17.99/lb
Pam Organic Extra Virgin Olive Oil No-Stick Cooking Spray, 5 oz
$7.99$1.60/oz
Great Garlic Chopped in Water Garlic, 32 oz
$7.49$0.23/oz
The Little Potato Company Garlic Rosemary & Thyme Fresh Potatoes with Seasoning Pack, 1 lb
$5.99$0.37/oz
Fairway Thyme, 0.5 oz
$4.99$9.98/oz
Organic Italian Parsley, 1 ct, 1 each
$2.29
Fairway Black Peppercorns, 2.3 oz
$3.99$1.73/oz
Fairway Kosher Salt , 14.1 oz
$5.28 avg/ea$0.37/oz
Saratoga, Sparkling Spring Water, 28 Fl Oz, Glass Bottle
On Sale! Limit 4
$3.20 was $3.49$0.11/fl oz
Directions
For the Lamb:
- Crack the black peppercorns with a mortar and pestle or spice grinder. Set aside.
- Put oven rack in the middle position and preheat the oven to 350°F
- Pat lamb dry, season with salt and pepper and set aside.
- In a food processor or with a mortar and pestle, stir together 1/4 cup olive oil, Italian parsley, rosemary, and thyme. Season with salt and pepper to taste.
- In a large heavy skillet, heat 1 Tbsp olive oil until hot, and then brown racks in batches on all sides except the ends. About 8 minutes per batch. Transfer racks to a small roasting pan and coat thoroughly with herb mixture.
- Roast for 20-25 minutes, covering halfway through and until your meat thermometer reads 130°F for medium rare.
For the Asparagus:
- Prep a large bowl filled with ice water.
- Bring a medium pot of salted water to a boil and cook asparagus for about 5 minutes until they are bright green. Remove from the pot with a slotted spoon and transfer directly to the bowl of ice water to let cool. Once cool, drain and pat.
- In a medium pan, melt butter and add cracked pepper. Add asparagus and quickly toss and season with salt.