Rating: 3.93 stars
14 Ratings
  • 5 star values: 2
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
  • 14 Ratings

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

Gallery

Credit: Antonis Achilleos

Recipe Summary test

prep:
5 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Reviews

14 Ratings
  • 5 star values: 2
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0