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Easter Rack of Lamb

Copper Chef Skillet 

Recipe Type:  Holiday Recipes
Servings  2
2    racks Australian lamb chops, frenched, excess fat removed  
0.25  cup  extra virgin olive oil, divided  
2  teaspoon  salt, divided  
1  teaspoon  pepper, divided  
8  ounce  baby carrots  
8  ounce  baby zucchini  
8  ounce  Baby corn  
0.25  cup  mint leaves, chopped  
2    sprigs rosemary  
6  clove  garlic, minced  
2    limes, tested and juiced  
0.5  cup  Extra Virgin Olive Oil  
1  teaspoon  salt  
0.5  teaspoon  ground black pepper  

  1. Preheat oven to 375 degrees.
  2. Heat 2 tablespoons of the olive oil over medium high heat in an 11” Copper Chef Skillet.
  3. Season the racks of lamb with 1 tsp. of the salt and ½ tsp. of the pepper.
  4. Sear the meaty part of both racks of lamb until golden, about 4 minutes.
  5. Remove the meat from the pan.
  6. Add the remaining oil, vegetables and remaining salt and pepper.
  7. Sauté for 2 minutes.
  8. Place the racks of lamb over the vegetables.
  9. Brush the lamb generously with the marinade
  10. Cook until a thermometer reads 125 degrees when inserted into the thickest part of the lamb, about 20 minutes.
Lamb Marinade
  1. Combine all ingredients in a bowl and stir.