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 - The Fresh Grocer - Corporate
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
Natures Reserve Lamb Frenched Rack of Lamb, Bone In, Grassfed, Product of Australia, Average Weight , 2 Pound
$39.98 avg/ea$19.99/lb
Bowl & Basket Olive Oil Cooking Spray, 5 oz, 5 Ounce
$4.79$0.96/oz
Bellino Whole Peeled Garlic Cloves, 7.75 oz, 7.5 Ounce
$4.29$0.57/oz
Goodness Gardens Farm Fresh Singles Rosemary, 0.25 oz, 0.25 Ounce
$1.39$5.56/oz
Goodness Gardens Farm Fresh Singles Thyme, 0.25 oz, 0.25 Ounce
$1.39$5.56/oz
Fresh Organic Italian Parsley, bunch, 1 Each
On Sale!
$1.79 was $1.99
Morton Black Peppercorn, 1.24 oz, 1.24 Ounce
$3.49$2.81/oz
Badia Kosher Salt, 8 oz, 8 Ounce
$3.49$0.44/oz
Saratoga Sparkling Carbonated Spring Water, 28 fl oz, 28 Fluid ounce
On Sale! Limit 4
$2.50 was $2.79$0.09/fl oz
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.