Roasted Rack of Lamb

My healthy and delicious Roasted Rack of Lamb recipe is easy to make and a lovely alternative to other red meats. It boasts a whopping 24g of protein per 3 ounces, which means you will hit your protein goals for a meal by eating 4-6 ounces. You’ll also be getting nice amounts of healthy omega-3 fatty acids that your brain and heart love (often more than beef), B12 vitamins that support our energy levels, zinc, niacin (B3) and selenium. Lamb also contains more heme iron than chicken and fish packaged in the most bioavailable form (plant-based iron is not in the form we need). You will absorb between 14%-18% of heme iron, compared to plant-based non-heme iron absorbability of less than 5%. My Roasted Lamb recipe is perfect for a busy evening- just season and pop in the oven.

Serves 1-2

Ingredients

• 1 rack of lamb

• Coarse kosher sea salt

• Pepper (optional)

• Olive oil

  Directions

• Take the rack of lamb out of the fridge 1-2 hours before cooking to come to room temperature.

• Using a small knife, score the fat by cutting small, diagonal lines in the fat.

• Drizzle olive oil on top and bottom of lamb and rub into the meat.

• Generously sprinkle on the coarse sea salt and pepper (optional).

• Feel free to add any other seasonings you like (garlic, onion powder, rosemary)

• Wrap the exposed ribs in foil.

• When ready to roast, line a cookie sheet with parchment paper and place the rack of lamb on it, fat side up.

• Heat oven to 450 F.

• Place the sheet pan into the oven, in the middle rack and bake for 10 minutes.

• Lower heat to 300 F and cook for an additional 10-20 minutes.

• For medium rare, pull the meat out at 135 F.

• Let rest for 15 minutes, wrapped in foil.

• Slice and serve.