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There’s nothing that my family enjoys more than having lamb for our Easter Dinner.
Although our dinner was small, as my younger one was sick, I still manage to keep our tradition. I had two racks of lambs in the fridge and I opted to roast them. They were juicy and absolutely delicious.
Roasted Rack of Lamb
2 racks of lamb
2 lemons zest
2 tsp of pepper crushed
2 tsp of cayenne pepper
1 tbsp chopped mint
2 tsp honey garlic
2 tsp Italian seasoning
Salt and pepper
¼ cup of vegetable oil
Mix all the ingredients together. Season the racks on all sides, cover them, and put them in the fridge for at least 6 hours or overnight.
Preheat the oven to 300 degrees F.
Put a nonstick frying pan over medium heat and add the oil. Put one of the seasoned racks in the pan fat-side down, sear for 5 minutes or until golden brown.
Place the baking sheet in the preheated oven and roast for 20 minutes. Let it rest for at least 5 minutes before cutting into chops.
I served mine with some Haitian macaroni au gratin.
Regardless of your faith, I hope you had a wonderful Easter weekend, and just like me, you are ready for a fresh start.