I can’t think of anything more special than a lamb cooked in a wood fired brick oven. So juicy — and so delicious! It is wonderfully tender, and the lemon is just the right addition to balance the richness of the lamb!
Ingredients:
- Lamb – 1/2 or full rack of lamb (we used 1/2)
- 3 T fresh rosemary, roughly chopped
- 1 T salt
- 1 T freshly ground pepper
- 5 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 T mint, chopped
- 1/3 c olive oil (or slightly less)
Directions:
Fire up that oven to about 400 F.
1) Mix the olive oil, rosemary, salt, pepper, lemon juice and the lemon zest in a mortar and pestle to make a paste.
2) Place the lamb on a roasting tray or cast iron skillet and rub paste over the lamb.
3) Roast in the oven until internal temperature reaches approximately 145 F. Cooking times can vary between 45 min and an hour depending on marbling of the meet and amount being cooked. (Best to check the internal temperature of the lamb)
4) Allow lamb to rest about 20 minutes. Slice between the bones to make chops.
Garnish with fresh rosemary and lemon wedges.
Delicious !
