Lamb is seen as a traditional Easter dish. But we say “why not at any time?” Try this wonderful recipe and make Lamb a go-to meal for any day.
2 (4-rib) racks of lamb, trimmed and frenched at the tips
1 tsp fine sea salt
½ tsp ground black pepper
2 tsp ghee
2 cloves garlic, minced
1 tbsp finely chopped fresh rosemary
2 tsp finely chopped fresh thyme
2 tbsp avocado oil
Melted ghee or avocado oil, for drizzling
Greek olives, for garnish
Lemon slices, for garnish
Fresh herbs of choice, for garnish
- Preheat the oven to 180°C/350°F.
- Dry the racks of lamb with paper towels and season with salt and pepper. In a cast-iron skillet over medium-high heat, melt the ghee. When the pan is hot, add the lamb racks and sear on all sides, about 2 minutes per side. Place the seared lamb in a roasting pan and set aside.
- Combine the garlic, rosemary, thyme, and avocado oil in a small bowl. Coat the lamb with this mixture using your hands.
- Cook the lamb for 18 minutes, or until it reaches 52°C/125°F on an instant-read thermometer. Allow 10 minutes for the meat to rest.
- Place the racks of lamb on a serving platter, intertwining the frenched tips at the top. Drizzle with melted ghee and top with Greek olives, lemon slices, and your favourite herbs. Slice the lamb into chops to serve.
- This dish is best served fresh, but any leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, sauté the chops for 2 minutes per side in a greased cast-iron skillet.
4 servings per container
- Amount Per ServingCalories726
- % Daily Value *
- Total Fat
- Saturated Fat 4.2g 22%
- Sodium 631mg 27%
- Total Carbohydrate
- Sugars 12.9g
- Protein 28.6g 58%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.