Rack of Lamb with Gremolata
Rack of lamb is carved into tender, juicy chops and complemented by a citrus and parsley gremolata, an Italian accompaniment traditionally made with lemon zest, parsley, and garlic. We used orange zest and juice, plus lemon juice and parsley, and omitted the garlic.
Martha Stewart Living, September 2005
- Prep Time 5 minutes
- Total Time 45 minutes
- Yield Serves 4
- 2 whole frenched racks of lamb (about 1 1/4 pounds each), trimmed of excess fat
- Coarse salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil
- 1 orange, for zest and juice
- 1 tablespoon fresh lemon juice
- 1/2 cup finely chopped fresh flat-leaf parsley
- Preheat oven to 400 degrees. Season lamb generously with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add 2 tablespoons oil; heat until hot but not smoking. Add lamb; cook, turning once, until browned, 2 to 3 minutes per side. Pour off fat. Transfer skillet to oven; cook lamb until an instant-read thermometer inserted into thickest part of meat registers 130 degrees (for medium-rare), 20 to 25 minutes. Let lamb rest 10 minutes.
- Meanwhile, make gremolata: Remove zest from orange using a vegetable peeler; finely chop zest (you should have 1/4 cup). Stir together zest, 1/3 cup orange juice (from zested orange), the lemon juice, parsley, and remaining 1/4 cup plus 2 tablespoons oil. Season with salt and pepper. Cut lamb into chops. Serve with the gremolata.
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