Perfect for the holidays, this roasted rack of lamb is sure to impress. The savory juices from the herb coated meat drips into the vegetables as they roast.
- Rack of Lamb
- 3-4 cups of root vegetables
- Pearl Onions
For the Herb Mixture
- 2 tbsp Finely Chopped Fresh Rosemary
- 1 tbsp Finely Chopped Fresh Thyme
- 1 tbsp Soy Sauce
- 2 tbsp Olive Oil
- 5 Cloves of Minced Garlic
- Zest of One Lemon
- Salt and Pepper to taste
For the Sauce
- ½ Cup of Dry White Wine
- ½ Cup of Chicken Broth
- ¼ Cup of Dijon Mustard
- 1 tbsp of Honey
- 1 Sprig of Fresh Rosemary
- 1 Sprig of Fresh Thyme
- 2 Cloves of Smashed Garlic
Preheat the oven to 425F degrees.
- Wash,peel and chop root vegetables into large chunks.In a large baking dish,lightly drizzle with olive oil and season with salt and pepper. Toss to coat.
- Bake on the middle rack for 15 minutes.Remove from the oven.
- In a small bowl,combine herb mixture ingredients.
- As the vegetables bake,score the fat of the lamb rack with the tip of a sharp knife.Season all sides with salt and pepper.
- Heat 1 Ttsp of oil in a heavy bottomed pan or a cast iron skillet
- Sear each side of the rack on high heat until browned on all sides.(approx.2 min per side) Remove the pan from the heat.
- After 15 minutes of cooking has passed,remove the vegetables from the oven and give them a toss.Then,place the seared rack directly on top.Coat the lamb in the herb mixture and return the dish in the oven.
- Using a meat thermometer,roast until the internal temperature reaches 135 degrees for medium rare (approx 10-12 min) or to preferred doneness.Oven temperatures and times can vary.
To make the sauce
- Pour out and discard the excess oil from the pan,but do not rinse.
- Over medium heat,deglaze the pan with the white wine,scraping all of the browned bits loosed from the bottom.
- Add the chicken broth,mustard,whole sprigs of herbs and smashed cloves of garlic.
- Continue to simmer the sauce until reduced by half.
- Stir in the honey.
- Discard the herb sprigs and garlic cloves.
Recipe & Photography created by @wanderingchopstix