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Middle Eastern Rack of Lamb

Course Main Course
Cuisine Mediterranean, Middle Eastern
Keyword lamb, lamb chops, Mediterranean, Mediterranean diet, Middle Eastern, rack of lamb, tarragon
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

Lamb Chops

  • 2-3 pounds Lamb Chops – 2 racks
  • Kosher Salt & Pepper to taste

Marinade/Seasoning Mixture

  • 2 medium Shallots
  • 6 cloves Garlic, smashed
  • ¼ cup Fresh Parsley, corsely chopped
  • 1 Tablespoon Fresh Tarragon
  • ¼ cup Olive Oil
  • ¼ cup White Wine
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper

Instructions

  1. Season the lamb with salt and pepper on both sides.
  2. In a small processor, add all the remaining ingredients and process until everything is finely chopped and mixed well, but not a paste.
  3. Rub the mixture on the racks of lamb and let sit at room temperature for 30 minutes. If you have the time, one hour would give the best results.
  4. Heat the oven to 450˚F. Adjust the rack to one spot above center.
  5. Spray a casserole pan with cooking spray. Place the racks of lamb in the pan with the bones pointing to the center of the pan with the fatty side up.

  6. Place the pan in the oven and allow to cook for 15 minutes.Remove and turn the lamb over. Cook for another 10 minutes for medium-rare, 15for medium. Use an instant read thermometer to check the doneness. If the temperatureis not to your desired doneness, cook for another 2-3 minutes at a time.*

  7. Transfer the racks to a cutting board and let them rest for 10 minutes. This will ensure that the lamb will be juicy. Stand the racks upright and cut them between the rib bones. Serve immediately.

Recipe Notes

Optional: to give the bones a clean look, use a paring knife to trim off the excess membrane between the bones down to where the meat starts. Do this as the first step.

 

* Doneness Temperature Chart

  • Rare: 125º F
  • Medium-rare: 135º F
  • Medium: 145º F