• 3-4 lb bone-in leg of lamb
  • 1 head of garlic
  • 4 TBSP MyOlive Lemon Infused Olive Oil (divided)
  • 2 tsp of Maldon Sea salts (sold at MyOlive)
  • 1 tsp of smoked paprika
  • 1 large yellow onion
  • 1 cup of dry white wine
  • 1/4 cup of MyOlive Apricot white balsamic vinegar
  • 1/4 cup grainy Dijon mustard
  • 2 TBSP of chopped fresh Rosemary
  • 1 TBSP of chopped fresh Oregano
  • 2 TSP fresh Thyme leaves
  • 2 TSP grated lemon zest

Directions :

  • Preheat oven to 450 F
  • Pat dry the leg of lamb with paper towel
  • Separate all the cloves of garlic from their skin and insert into small openings in the lamb (push the garlic in as far as possible)
  • Place the lamb on a baking tray; drizzle with 2 TBSP of the Olive oil and sprinkle with the salt and paprika
  • Roast in the oven for 10 minutes until seared and crisp on the outside; turn the leg over and roast for another 10 min.
  • Remove the lamb from the oven and turn temp down to 325 F
  • While the lamb is in the oven, cut the onion into rounds. Whisk together the remaining ingredients including the remaining Olive Oil.
  • In a roasting pan that will fit the lamb, place the onions in an even layer on the bottom of the pan and put the lamb on top; pour the marinade over the lamb ensuring some stays on top; sprinkle with a little extra maldon sea salt.
  • Cover with a lid made from foil; roast for 1 1/2 hours; baste and then roast for an additional 45 minutes; remove foil and roast for another 30 minutes.

Allow to sit for 15 minutes before carving 

Serves 6

For a delicious gravy.... 

Whisk 1/4 cup of the pan drippings with 2 cups of plain Greek yogurt and 2 TBSP of chopped mint; reduce over medium heat until you get your desired consistency. 


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(Recipe) Rack of Lamb

  • Product Code: recipe
  • $0.00

Tags: (Recipe), Rack, of, Lamb

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