Recipes

Rack of Lamb with Parsley and Lemon

TLP Scatenas TableSpread 2
Photos by Hélène Dujardin

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yields

6 servings

    Rack of Lamb
  • Rack of lamb
  • 6 cloves garlic, crushed
  • 2 teaspoons chopped fresh rosemary
  • 1 tablespoon Dijon mustard
  • ½ cup dry red wine
  • 2 teaspoons sea salt
  • 2 teaspoons cracked black pepper
  • Sauce
  • ½ cup chopped flat-leaf parsley
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • ⅓ cup extra virgin olive oil
  • Sea salt
steps
  1. To make lamb marinade, use a shallow dish to mix the garlic, rosemary, mustard, red wine, salt, and pepper. Add lamb and let marinate 2 to 8 hours.
  2. Preheat oven to 375.
  3. Make the sauce: Whisk to combine parsley, garlic, lemon juice, olive oil, and salt; adjust seasoning to taste.
  4. Remove lamb from marinade and bring to room temperature.
  5. Heat 1 tablespoon olive oil in Dutch oven or large cast iron skillet. Add lamb and sear on both sides until brown.
  6. Transfer skillet to oven and roast for 15 minutes for medium rare. Remove from oven and rest 5 minutes. Pour sauce over rack and serve.
  • Recipe By
    Amelia Scatena and Bill Scatena of Cannon Green in Charleston

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