Ingredients

The following ingredients have 4 Servings
  • 2 racks of lamb "frenched" (about 1½ pounds per rack)
  • 2 teaspoons Diamond Crystal kosher salt
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 4 garlic cloves (minced)
  • 1 tablespoon dried oregano (or marjoram)
  • ½ teaspoon freshly ground black pepper

Instruction

  • Trim any extra fat off of the top of the racks, leaving a thin layer.
  • Rub the salt all over the racks of lamb and cover and refrigerate them overnight and up to three days.
  • On the day you’re roasting the lamb racks, mix the marinade. In a large bowl, whisk together the lemon juice, olive oil, garlic, oregano, and pepper.
  • Pour the marinade over the lamb racks and marinate for at least 1 hour and up to 12 hours in the fridge.
  • Heat the oven to 275°F with the rack in the middle. Place the lamb racks on a wire rack in a rimmed baking sheet and pop it in the oven.
  • Cook until the internal temperature reaches 125°F for medium rare (about 30-45 minutes, depending on the size of your racks).
  • Take the lamb out of the oven and turn on the broiler or the highest temperature your oven can reach.
  • Place the lamb racks back in the oven and cook until the exterior is nice and browned, about 5 minutes.
  • Slice up the chops and serve with Whole30 Tzatziki sauce and Instant Pot Crispy Potatoes!