This delicious slow roasted rack of lamb is a perfect dish for a special occasion. It requires minimal preparation and the end result is a succulent and flavorful meal. For this recipe you will need one two-bone rack of lamb, 2 tablespoons of olive oil, 1 tablespoon of fresh rosemary, 1 tablespoon of fresh thyme, 2 cloves of garlic, 1 teaspoon of sea salt, 1 teaspoon of freshly ground black pepper, and 1/4 cup of dry red wine or beef broth.
Preheat your oven to 300°F. Place the rack of lamb on a baking sheet lined with aluminum foil. In a small bowl, mix together the olive oil, rosemary, thyme, garlic, sea salt, and black pepper. Using your hands, rub the mixture onto both sides of the rack of lamb. Place the rack of lamb on the baking sheet and roast in the preheated oven for 1 hour, or until the internal temperature of the lamb reaches 140°F. Baste the lamb with the red wine or beef broth every 15 minutes while it is roasting. Once the lamb is done, remove it from the oven and let it rest for 10 minutes before serving.
One serving of this slow roasted rack of lamb consists of one two-bone rack of lamb. This serving provides 500 calories, 34 grams of fat, 4 grams of carbohydrates, and 44 grams of protein. It is also a good source of Vitamin B6, Vitamin B12, Iron, and Zinc. This dish is relatively low in carbohydrates, making it a great option for those on a low-carb diet.
This slow roasted rack of lamb is best served with a side of roasted vegetables, such as carrots, potatoes, and onions. It also pairs nicely with a variety of sauces and condiments, such as horseradish, mustard, or a balsamic reduction. This dish can also be served with a side of steamed greens, such as asparagus, broccoli, or green beans. For a complete meal, serve it with a side of mashed potatoes, quinoa, or a hearty grain.
Leftover slow roasted rack of lamb can be stored in an airtight container in the refrigerator for up to three to four days. To reheat, place in an oven safe dish and bake in a preheated 350°F oven for 10 minutes, or until heated through. This dish can also be frozen for up to three months. Thaw overnight in the refrigerator before reheating.
Tips and Tricks
For best results, be sure to use a meat thermometer when roasting the rack of lamb. This will ensure that the lamb is cooked to the desired temperature. The internal temperature should reach 140°F for medium-rare doneness. If you prefer your lamb to be more cooked, you can increase the oven temperature to 350°F and roast for an additional 10 minutes, or until the internal temperature reaches 150°F.
For a more aromatic dish, you can add additional herbs such as oregano, sage, or marjoram. You can also add a touch of heat by adding a pinch of cayenne pepper or red pepper flakes to the rub. If you prefer a more savory dish, you can substitute the rosemary and thyme with 2 tablespoons of fresh parsley and 1 teaspoon of dried oregano. You can also use other types of wine or broth for basting, such as white wine, apple juice, or chicken broth.
This slow roasted rack of lamb is sure to be a hit at your next dinner party. It is a flavorful and succulent dish that requires minimal preparation. The end result is a tender and juicy rack of lamb that is sure to please. With the tips and tricks provided, you can easily customize this recipe to your own tastes. Serve it with roasted vegetables and a side of your favorite sauce or condiment for a delicious and satisfying meal.