Time: 1 hour.
Complexity: easily
Servings: 8

Recipe for rosemary marinated rack of lamb.

Ingredients:

• Grated zest of 2 lemons
• 2 tbsp chopped fresh rosemary
• 1/4 cup coarse salt
• A pinch of sugar
• 2 racks of lamb with 8 ribs each, without backbones, trim the ends of the bones
• 1/4 cup vegetable oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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lamb, lemon zest, rosemary

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Preparation:

Step 1
• Mix lemon zest, rosemary, salt, and sugar. Rub the ribs with the mixture, cover, and marinate in the refrigerator overnight.
Step 2
• Preheat oven to 150°C.
Step 3
• Heat a large frying pan over medium heat and add vegetable oil. Place one rack of pork fat-side down in the pan and fry until golden brown, 3-5 minutes. Flip and fry for a few more minutes. Transfer the rack of pork fat-side up to a baking sheet, then fry the other rack.
Step 4
• Place the baking sheet with the rack in the oven and roast until the meat inside is heated to 50-52°C, 20-25 minutes. Remove the rack from the oven and let it rest for 5 minutes, then cut into sections.

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