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Lamb in Rosemary Sauce

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  • Prep 60 min
  • Total 1 hr 45 min
  • Ingredients 10
  • Servings 2
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Lamb is one of my favorite Sunday lunch meals. I usually serve it with a side of roasted potatoes with rosemary and garlic. Its delicious aroma fills my kitchen. Try this recipe!
by Jeannette Quiñones Cantore
Updated Sep 20, 2016
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Ingredients

  • Salt and pepper, to taste
  • 1 rack of lamb
  • 3 garlic cloves
  • 2 tablespoons rosemary
  • 1 tablespoon fresh parsley
  • Zest and juice of 1 lemon
  • 1 tablespoon honey or agave
  • 1/4 cup + 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 4 potatoes, peeled

Directions

  •  
    1
    Season the meat with salt and pepper.
  •  
    2
    Crush the garlic, rosemary and parsley. Add lemon zest and combine with 2 tablespoons of olive oil, 1 tablespoons honey and 1 vinegar, and spread all over the meat like a rub. Let marinate in the refrigerator for 1 hour or overnight.
  •  
    3
    Preheat oven to 375°F.
  •  
    4
    Place on a baking dish and cook for 45 minutes or until browned.
  •  
    5
    Cut potatoes in half, place on a separate baking dish, add 1/4 cup olive oil, salt, pepper and rosemary, and bake.
  •  
    6
    Serve and enjoy!

Expert Tips

  • tip 1
    If you’d like, you can bake the potatoes in the same dish as the rack of lamb, I did them separately so each dish can retain its individual flavor.
  • tip 2
    You can also use this recipe with pork chops, loin or leg.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Lamb is one of my favorite Sunday lunch meals. I usually serve it with a side of roasted potatoes with rosemary and garlic. Its delicious aroma fills my kitchen. Try this recipe!
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