"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Wednesday, December 8, 2010

Citrus Marinated Rack of Lamb Recipe

Rack of lamb infused with the sweetness of Mandarin orange, tang of mustard and the spice of rosemary.


  • 2 racks of lamb -- fully trimmed
  • 2 cups Sunkist® freshly squeezed Mandarin orange juice
  • ¼ cup yellow mustard
  • 1 Tbsp. garlic – minced
  • ¼ cup rosemary -- chopped
  • to taste salt and pepper
  • ½ cup Sunkist® pistachio nut kernels -- crushed
  • ¼ cup melted butter

Instructions: (Makes 4 servings)

  • Place 2 racks of lamb in a large zip-top plastic bag. Combine Sunkist freshly squeezed Mandarin orange juice, yellow mustard, garlic and rosemary and pour over lamb.
  • Seal bag and marinate refrigerated overnight or up to 24 hours.
  • Preheat oven to 500 degrees. Set oven rack in upper middle section of oven.
  • Remove lamb from marinade and pat dry. Season with salt and pepper.
  • Cover a baking sheet with foil for easy cleanup; note that the sugar in the Mandarin orange juice will caramelize very quickly, so watch carefully to keep from burning. Cover the rib ends with foil to keep from burning.
  • Roast the racks of lamb for 10 minutes at 500 degrees to sear.
  • Remove the lamb from the oven, and immediately lower temperature to 400 degrees.
  • Spread 1/4 cup crushed pistachios on the top fat of each rack, drizzle each rack with 2 tablespoons of melted butter, and return to oven.
  • Roast for another 20 minutes for rare - temperature should register 125 degrees on meat thermometer - or until desired doneness.
  • Let meat sit for 5 minutes before carving into individual chops.

Nutrition Information (per serving):

Per Serving: 717 Calories; 56g Fat (70.7%calories from fat); 44g Protein; 9g Carbohydrate; 4g Dietary Fiber; 189mg Cholesterol; 417mg Sodium

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