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Reverse-Seared Rack of Lamb with Mint Salsa Verde Paleo Whole30 Primal Gourmet Easy

Reverse-Seared Rack of Lamb with Mint Salsa Verde - Whole30, Paleo

This Reverse-Seared Rack of Lamb is an easy way to fool your friends into thinking you're a gourmet chef. Try pairing it with a delicious Mint Salsa Verde!

Course Dinner
Cuisine American
Keyword rack of lamb, reverse-seared, whole30
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people

Ingredients

  • 8-10 bone rack of lamb
  • 1 tbsp fresh thyme or rosemary – finely chopped
  • 8-10 sprigs fresh thyme or rosemary - wrapped together with twine
  • 2 cloves garlic – finely minced or ground to a paste
  • 2 cloves garlic - smashed but left in their skin
  • 1 tbsp ghee
  • 1/4 cup EVOO
  • 2 tbsp lemon juice
  • kosher salt and freshly-cracked pepper

For the Mint Salsa Verde

  • 1 shallot – finely chopped
  • ½ cup fresh parsley leaves – finely chopped
  • 8-10 fresh mint leaves – finely chopped
  • 2 cloves garlic – finely grated
  • 1 red finger chili pepper – thinly sliced
  • juice of half a lemon
  • ½ cup EVOO
  • 1 tsp maple syrup optional; omit for Whole30
  • kosher salt and freshly cracked black pepper - to taste

Instructions

Day before cooking:

  1. To a small bowl, add chopped thyme, grated garlic, lemon juice and EVOO – stir to combine. Alternatively, add these ingredients to a mortar and pestle and bash until formed into a paste.
  2. Trim lamb of any excess fat or silver skin. Pat dry with paper towel and season all sides liberally with salt and pepper. Transfer lamb to a zip-top bag set within a bowl and pour in the marinade. Seal the top of the bag and gently massage the marinade around the lamb. Squeeze out all of the air from the bag and seal it tight. Transfer to refrigerator and let marinate 4 hours to overnight.

Day of cooking:

  1. Preheat oven to 225F.
  2. Place the rack of lamb bone-side down on a cooling rack set over a sheetpan. Transfer lamb to oven and roast 30-45 minutes or until internal temperature of the thickest part of the lamb reads *125F on a digital thermometer (*for medium-rare to medium centre). Cooking times vary depending on thickness of meat and efficiency of oven.

  3. Meanwhile, prepare salsa verde by adding all ingredients to a mixing bowl and stirring to combine. Taste for seasoning and adjust as required. Set aside at room temperature.

  4. When lamb is cooked to temperature, preheat a cast-iron or carbon steel pan over medium-high heat. Add ghee, thyme sprigs wrapped in twine and smashed garlic cloves to the pan. Carefully lay rack of lamb in the pan, top-side down first. Place garlic and thyme on top of lamb and sear meat 2-3 minutes, basting constantly with melted ghee. Flip and continue basting.

  5. Transfer seared lamb to a cutting board and let rest 5 minutes before carving. Serve with Mint Salsa Verde.