Easter Rack of Lamb

Description

Copper Chef Skillet 

Cooker Device: 
Copper Chef

Summary

Yield
Servings
Prep time
Cooking time
Total time

Ingredients

2
racks Australian lamb chops, frenched, excess fat removed
1⁄4 cup
extra virgin olive oil, divided
2 teaspoons
salt, divided
1 teaspoon
pepper, divided
8 ounces
baby carrots
8 ounces
baby zucchini
8 ounces
Baby corn
1⁄4 cup
mint leaves, chopped (For lamb marinade)
2
sprigs rosemary (For lamb marinade)
6 cloves
garlic, minced (For lamb marinade)
2
limes, tested and juiced (For lamb marinade)
1⁄2 cup
Extra Virgin Olive Oil (For lamb marinade)
1 teaspoon
salt (For lamb marinade)
1⁄2 teaspoon
ground black pepper (For lamb marinade)

Instructions

  1. Preheat oven to 375 degrees.
  2. Heat 2 tablespoons of the olive oil over medium high heat in an 11” Copper Chef Skillet.
  3. Season the racks of lamb with 1 tsp. of the salt and ½ tsp. of the pepper.
  4. Sear the meaty part of both racks of lamb until golden, about 4 minutes.
  5. Remove the meat from the pan.
  6. Add the remaining oil, vegetables and remaining salt and pepper.
  7. Sauté for 2 minutes.
  8. Place the racks of lamb over the vegetables.
  9. Brush the lamb generously with the marinade
  10. Cook until a thermometer reads 125 degrees when inserted into the thickest part of the lamb, about 20 minutes.

Lamb Marinade

  1. Combine all ingredients in a bowl and stir.