Mediterranean Rack of Lamb

Meditterranean rack of lamb marinated in rosemary, oregano, garlic, lemon and olive oil. A perfect meal for special occasions, Sunday roast, lunch or dinner. So simple, yet delicious!

Serves: 4








Ingredients

• 848 grams Australian rack of lamb
• ⅛ cup extra virgin olive oil
• ⅛ cup freshly squeezed lemon juice
• 1 teaspoon dried oregano
• 1 tablespoon fresh rosemary leaves
• 4 garlic cloves, peeled
• 1 teaspoon rock salt
• 1 teaspoon freshly ground black pepper

To Serve:

• a bunch of fresh rosemary, for garnish (optional)
• mint jelly
• mint sauce
• roast vegetables
• green leafy salad 

Method

1. In a mortar and pestle, pound fresh rosemary leaves, garlic, dried oregano. Add extra virgin olive oil and lemon juice and combine together, until it form a paste. Season with salt and freshly ground pepper and mix well.
2. Rub the marinade all over the top and sides of the rack of lamb.
3. Place lamb fat up on a baking dish with cover in lower shelf position.
4. Roast on 200 °C for 35 to 40 minutes or to your liking.
5. Remove the cover and oven grill for 10 minutes approximately or until the lamb fat turns golden.
6. Allow to rest for 10 minutes before serving.

Rose in the garden!

Rose in the garden!

Rose in the garden!

Rose in the garden!

Rose in the garden!

Rose in the garden!

Rose in the garden!

Rose in the garden!

Rose in the garden!

Magnolia in the garden!

Magnolia in the garden!

Magnolia in the garden!

Psalm 100: 1-5
Shout for joy to the Lord, all the earth.
Worship the Lord with gladness;
come before him with joyful songs.
3 Know that the Lord is God.
It is he who made us, and we are his;
we are his people, the sheep of his pasture.
Enter his gates with thanksgiving
and his courts with praise;
give thanks to him and praise his name.
5 For the Lord is good and his love endures forever;
his faithfulness continues through all generations.




Mrs. Shirley Simmons