Oven Roasted Lamb Rack

Photo Courtesy of Angry Orchard


Oven Roasted Lamb Rack with Cider, Apples, and Mint


Angry Orchard's - Oven Roasted Lamb Rack
Serves 4
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  1. • 2 8 bone lamb racks, frenched
  2. • 2 Gala Apples, peeled and cut into 1 inch chunks
  3. • ¼ cup light brown sugar
  4. • ½ cup butter
  5. • ½ cup Angry Orchard Crisp Apple Cider
  6. • 6 leaves of mint, chopped
  7. • 2 Tablespoons vegetable oil
  8. • Salt and pepper to taste
  1. Preheat oven to 350 degrees Fahrenheit. Heat a dry 12-inch heavy bottom pan (or oven safe pan) over high heat until hot, at least 2 minutes.
  2. Meanwhile, pat lamb dry and rub meat all over with salt and pepper.
  3. Add oil to hot skillet, then brown racks, one at a time.
  4. Remove racks from the pan and wrap the bones in aluminum foil.
  5. Wipe skillet out and return the racks to the skillet with the bones facing up and the meat facing towards the outside of the pan.
  6. Place pan in the oven and roast 15-20 minutes or until thermometer inserted diagonally into center of meat registers 120°F.
  7. Remove the lamb from the oven and transfer to a plate. Let stand, loosely covered in foil for 10 minutes.
  8. Pour out all but 1 tablespoon of collected fat from the pan.
  9. Add in the apple pieces, brown sugar, salt, black pepper, and half the butter.
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