Lemon rack of lamb

Name: Lemon rack of lamb
Prep time: 15 min
Cook time: 25 min
Yield: 2 to 3
Cuisine: Québécoise
Ingredients: 1 rack of Quebec lamb by La Bêlerie; The juice and zest of 1 lemon; 3 tablespoons olive oil; 3 garlic cloves, finely chopped; 1 tablespoon honey; 1 tablespoon white wine; 1 teaspoon dried oregano; Salt and pepper from the mill

Preparation 15 min
Refrigeration 30 min
Cooking 25 min
Servings 2 to 3
Freezing Absolutely

This lemon rack of lamb is simple, but SO tasty. In collaboration with Aliments du Québec, I had the chance to visit the Bêlerie in Cowansville and taste their products. If you go near them, I suggest you stop and say hello to them!

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Ingredients

1 rack of Quebec lamb by La Bêlerie
The juice and zest of 1 lemon
3 tablespoons olive oil
3 garlic cloves, finely chopped
1 tablespoon honey
1 tablespoon white wine
1 teaspoon dried oregano
Salt and pepper from the mill

Preparation

Place the rack of lamb in a large resealable bag and set aside.
In a bowl, add the rest of the ingredients, season with salt and pepper then mix well. Pour the mixture into the bag and reseal, removing as much air as possible. Reserve in the fridge for 30 minutes.
Preheat the oven to 400 °F.
In a skillet heated over medium-high heat, add a thin drizzle of olive oil and brown the meat on all sides, 8 to 10 minutes total.
Place in the oven and cook for about 15 minutes or until the internal temperature reaches 130 °F for medium rare. Place on a plate, cover with foil and let stand 5 minutes. Slice and serve!

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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!