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Orange-Oregano Crusted Lamb Rack with Horseradish Sauce Taste Test



Happy Foodie Friday! This recipe comes courtesy of Penny and Eleazar Martinez.

www.thefrankincensetree.com

info@thefrankincensetree.com

Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!


This was such a beautiful dish to both create and consume. The gaminess of the lamb contrasted the tang of the horseradish and the freshness of the broccolini to create a delicate and enjoyable bite. This is not the type of meal you would want to rush through to move on to the next thing. This is a sit-down, enjoy your wine and good conversation type of dish. The Bourdeaux was a perfect balance to the richness of the lamb, hints of plum, and the slight dryness of the drink provided a wonderful compliment to counter the overall weight of the dish.


Since the meat has to marinate for an hour, I took this time to prepare the Patatas Bravas and Crab and Mango Salad for the whole tapas spread.



Orange-Oregano Crusted Lamb Rack with Ho
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Download • 2.40MB

Makes 4 servings

Preparation Time: 1 Hour 10 Minutes

Cook Time: 10 Minutes


Ingredients:

*1 pound lamb rack, French trimmed (French trimmed means with the rack bones cleaned and exposed. Ask your butcher and they will direct you to pre-Frenched lamb or they will “French” it for you on-site.)

*1 cup chopped fresh parsley and oregano

*1/2 cup fresh orange zest

*1 cup olive oil

*Salt and black pepper, to taste

*4 ounces steamed broccolini, for garnish


Ingredients for Horseradish Sauce:

*1/4 cup plain yogurt

*1/4 cup sour cream

*2 tablespoons store-bought horseradish

*Salt and pepper, to taste


Preparation for the Horseradish Sauce:

*Place all ingredients in a small bowl and mix by whisking until well combined.

*Place in refrigerator and reserve until needed.


Preparation for the Lamb:

*In a large bowl mix together the chopped parsley, oregano, orange zest and olive oil.

*Add the whole lamb rack and massage the mixture onto the rack for 10 seconds.

*Cover with plastic film and let marinate in the refrigerator for 1 hour.

*Place a sautee pan on stove on medium heat.

*Take lamb out of refrigerator and season to taste.

*Pour 2 tablespoons of oil in the pan and place lamb rack in it.

*Cook the lamb for 2 minutes on each side or until golden brown. (I cooked mine for about a minute and a half longer as my lamb roast was rather thick.)

*Take off the heat and let rest for 5 minutes.

*Cut the lamb rack into individual chops and serve one chop on a plate.

*Garnish with steamed broccolini and a tablespoon of the horseradish sauce.


This dish was featured along with two others in a Tapas spread. For the full experience be sure to try the others!


Recipe and Taste Tester - Alina Gersib

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