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Dill Oregano Dry-Rubbed Rack Of Lamb | virginia is for hunter-gatherers

Tuesday, September 4, 2012

Dill Oregano Dry-Rubbed Rack Of Lamb

This Labor Day weekend we decided to get a rack of lamb for a special dinner.  We were planning on salmon, but when we went shopping it all was farm-raised and looked a little ragged.  I couldn't remember the last time we did a rack of lamb (have we ever?!), but decided I was up for the challenge.  This recipe was so fantastically simple, I hope you all give it a shot sometime soon.  Tender, juicy, and flavorful––I will put this back on the menu sooner than later.

Dill Oregano Dry-Rubbed Rack of Lamb
  • 1/8 tsp lemon zest
  • 1/8 tsp sea salt
  • 1/8 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp dill
  • 1/2 tsp oregano

Let rack of lamb rest on counter to come to room temperature.

Combine all ingredients into your mortar and pestle and grind to a medium-fine consistency.

Rub this herb mix onto the entirety of the rack of lamb.  Preheat oven to 450ºF while the rub rests on the lamb.

Once the oven is preheated, place lamb in the oven (fat side up) for 8 minutes.  The top should be slightly browned at this point.  Then, lower the oven temperature to 350ºF and cook for approximately 20 minutes.  Keep an eye on the lamb's internal temperature using a meat thermometer, and adjust the time to suit your preferences: an internal temperature of 120ºF will result in a rare cooking and 140ºF medium.  We took the lamb out after 21 minutes with an internal temperature of 130ºF, which was medium rare.

After removing the lamb from the oven, allow the meat to rest on a plate or serving platter for approximately 5 minutes tented with tin foil. Serve with a side or two of veggies. We enjoyed steamed broccoli and cauliflower with it.

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