Lamb can be an acquired taste for some but I can honestly say it didn’t take long for me to love it. The flavor from the herbs takes my recipe for Roasted Rack of Lamb over the top.
Roasting your lamb begins way before the “roasting” actually begins. You’ll want to start with a cast iron skillet (if you have one) that will give the rack of lamb the perfect sear. Rocking the lamb back and forth makes it a bit easier to cook it evenly, especially on the fatty side of the rack.
And for the side, this dish serves up great with Parmesan creamed spinach. Skip the restaurant and make this delicious dish at home. This roasted rack of lamb (served with a side a creamed spinach of course) can make one feel as if their meal came from a fancy restaurant minus the expense and the carbs.Print