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 - Dearborn Market
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
Not Available
Botticelli Cooking Extra Virgin Olive Oil, 16.9 fl oz
$9.99$0.59/fl oz
Bellino Whole Peeled Garlic Cloves, 7.75 oz
$4.29$0.57/oz
Not Available
Not Available
Italian Parsley, 1 bunch, 1 each
$2.49
McCormick Whole Black Peppercorns, 3.5 oz
$7.29$2.08/oz
Badia Kosher Salt, 8 oz
$1.69$0.21/oz
Not Available
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.