Name: Roasted Rack of Lamb with Apricot Balsamic Glaze
Prep time: 20 min
Cook time: 2 h 55 min
Total time: 3 h 15 min
Yield: 6 servings
Ingredients: 4 lbs bone-in leg of lamb; 1 head of garlic; 4 tbsp Olive the Best Whole Fruit Lemon Fused Olive Oil (divided); 2 tsp Maldon sea salt; 1 tsp smoked paprika; 1 large onion; 1 cup dry white wine; ¼ cup "Olive of the Best" Blushing Blenheim Apricot White Balsamic; ¼ cup grainy Dijon mustard; 2 tbsp fresh rosemary, chopped; 1 tbsp fresh oregano, chopped; 2 tsp fresh thyme leaves; 2 tsp lemon zest

CategoryMain Courses, Meat

I love rack of lamb but it's definitely an occasion to have it.
This is simply one of the best ways to prepare it using our Blushing Blenheim Apricot White Balsamic and Lemon Fused Olive Oil.

It's also great on the BBQ!

Prep Time20 minsCook Time2 hrs 55 minsTotal Time3 hrs 15 mins

4 lbs bone-in leg of lamb check out lamb at our neighbour "The Little Butcher"

1 head of garlic

4 tbsp Olive the Best Whole Fruit Lemon Fused Olive Oil (divided)

2 tsp Maldon sea salt available in-store or phone us to order online

1 tsp smoked paprika available in-store or phone us to add to your online order

1 large onion

1 cup dry white wine

¼ cup "Olive of the Best" Blushing Blenheim Apricot White Balsamic

¼ cup grainy Dijon mustard

2 tbsp fresh rosemary, chopped

1 tbsp fresh oregano, chopped

2 tsp fresh thyme leaves

2 tsp lemon zest

Preheat oven to 450 F

Pat dry the leg of lamb with paper towel.

Remove the skin from the cloves of garlic and insert into small openings in the lamb (push the garlic in as far as possible)

Place the lamb on a baking tray then 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, 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 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

Serve 6 grateful people 🙂

Ingredients