Rack of Lamb

Rack of Lamb

by An Yisheng

5.0 (1)







Lamb has less fat and cholesterol content than pork and beef. The meat is tender and easy to digest and absorb. Li Shizhen said in "Compendium of Materia Medica": mutton can warm the middle to nourish deficiency, nourish the kidney qi, nourish the gall bladder and improve eyesight, and cure the cold from fatigue.

Grilling can preserve the deliciousness of mutton to the greatest extent and induce the deep fragrance of mutton. In northwest my country, roasting lamb is a common practice, supplemented with local seasoning is a must-see delicacy.

This time, I chose lamb chops for western food, marinated with Western-style seasonings and grilled in the oven. A roast lamb chops that is crispy on the outside and tender on the inside is ugly~


Rack of Lamb

1. Lamb chops with a fork to help quickly taste, sprinkle with ground lemon sea salt, black pepper, rosemary, massage the lamb chops, let the marinated ingredients evenly wrap the lamb chops, the lamb chops are covered with plastic wrap and put in the refrigerator 2 hours.

Rack of Lamb recipe

2. Brush the bottom of the baking pan with half a spoon of olive oil.

Rack of Lamb recipe

3. Peel and slice the potatoes, slice the onions, and spread the potato slices and onions evenly.

Rack of Lamb recipe

4. Arrange the marinated lamb into a roasting pan and brush with the remaining half a spoon of olive oil.

Rack of Lamb recipe

5. Put on rosemary

Rack of Lamb recipe

6. Put it in the steaming oven without preheating, start up and down grill mode, and bake at 230 degrees for 30 minutes.

Rack of Lamb recipe

7. After baking, add some sea salt to the grilled side dishes, and you can start.

Rack of Lamb recipe


If you want to eat something that is not fatty, you can bake it a little longer.


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