Herb crusted rack of Lamb and glazed carrots! Sounds fancy right? If you want to impress your friends THIS is the recipe for you. It sounds a lot harder than it is... trust me! Lamb is a favorite in my house, it's a little expensive, but so worth it! If you've never had lamb before, it tastes a lot like steak, it's a gamey meat that is traditionally left on the bone. The rack and leg are the most popular cuts, having a rack that is already frenched is going to be the most ideal cut. Frenching means that the bones are cleaned for you, if you go to a butcher, this will already be done! Serving this dish with glazed carrots elevates it to the next level!
Ingredients For Lamb ............................ 1 Rack of Lamb 1/2 Tbsp. Rosemary 2 Cloves of Garlic
1/2 Tbsp. Parsley 1/4 Tbsp. Dried Thyme 1/2 Tbsp. Salt 1/4 Tbsp. Pepper 1/2 Tbsp. Olive Oil Ingredients For Carrots ............................ 1 Bag Les Petites Carrots 2 Tbsp. Butter 2 Tbsp. Maple Syrup 1 Tbsp. Lemon Juice 1 Tbsp. Parsley 1/8 Tsp. Cinnamon Black Pepper & Salt Instructions
1. Preheat oven to 425 degrees. 2. Mince garlic, parsley, and rosemary and place in a bowl with salt, pepper and thyme. 3. Rub the mixture all over the lamb, place the rack in a large cast iron skillet and place in the oven for 15 minutes. After 15 minutes, turn the lamb around and roast for another 15 minutes for medium rare. 4. While the lamb is in the oven, place the carrots in a large saute pan and cover them with water. Bring to a boil and boil for 5 to 6 minutes. 5. After carrots are fork tender, drain them and in the same pan add in maple syrup, butter, lemon juice, cinnamon, salt and pepper and cook for additional 5 minutes until totally glazed. 6. Remove lamb from the oven and rest for 5 -7 minutes. Place on a cutting board and cut between the bones. Serve with the carrots and enjoy! Pro Tip : This is great along side mashed potatoes!
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