Forgo your regular roast for your next feast, and try a fresh take on a classic.This updated version of a traditional lamb brings a whole new complexity to an already delicious dish. The lamb is finished with the brightness of our Pomegranate Balsamic Vinegar which enhances the taste of the Sicilian Infused Olive Oil and natural flavors of the lamb. And on top of all that, it takes less than an hour to make!
We really can't stress enough how much a difference our oil and vinegar make to this recipe. Words don't do this recipe justice, so follow the recipe below to see exactly what's got our mouths watering!
Sicilian Olive Oil Herb Rack of Lamb with Pomegranate Balsamic
- 1 rack of lamb *see Pro Tip below
- Fresh thyme, rosemary, and oregano, 2 to 3 sprigs of each
- Salt and pepper
- 3 cloves of peeled whole garlic
- ¼ cup Sicilian Infused Olive Oil
- Pomegranate Balsamic Vinegar to taste
Pro tip: Most racks of lamb are about six chops to the rack. Ask your local butcher if they can clean the rack for you; it will save a lot of time and trouble. They will know what to do, and some butcher shops already have the racks cleaned and ready.
How to Cook: A Step by Step Guide
Step 1: Prepare Lamb
Firstly, remove the lamb from the refrigerator, and salt and pepper generously. Then let rest at room temperature for 45 minutes.
Step 2: Preheat the Oven (*For Medium to Well Lamb)
Planning to cook your lamb to medium or above? Time to preheat the oven! Set the oven to 450° F, and resume preparations. The oven is not necessary if cooking a rare or medium rare lamb!
**Chef preferred/recommended temp Med-rare to medium
Step 3: Prep Pan
For your rack of lamb, you should be using a heavy pan. You'll want to heat this pan with the Sicilian Infused Olive Oil, herbs, and garlic.
Step 4: Start Cooking The Lamb
Next, you'll place rack in pan and sear, meat side down, bones up on low heat. You want to get a good sear on the meat.
Step 5: Begin to Baste
Now, tilt the pan down so that your oil pools, take a large spoon and baste the hot liquid over the rack of the lamb. Continue to do this throughout the cooking process three to four times.
Step 6: Pop in the Oven if Needed
You can finish cooking in the oven if your desired temp is medium to done. Keep an eye on it, and pull when you've reached your desired temperature. Let the rack rest for 3-5 minutes after removing it from the oven.
Rare: 120°-130° degrees
Medium-rare: 130°-140° degrees
Medium: 140°-145° degrees
Medium-well: 145°-150° degrees
Step 7: Prepare to Serve
Your rack of lamb is ready to be cut! Slice the pieces, drizzle with Pomegranate Balsamic Vinegar, and serve.
Time to Enjoy!
This delicious rack of lamb is the perfect entree, especially when it comes to impressing guests and loved ones! And it just isn't the same without the addition of our Sicilian Infused Olive Oil and Pomegranate Balsamic.
And, to make your meal even more exciting, you can use both the oil and balsamic to create some truly delectable side dishes to pair with your rack of lambs! Try some roasted root vegetables with a drizzle of pomegranate balsamic, or celery root potato puree with leaks. Is your mouth already watering? Same here.