Lemon rack of lamb

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



  • 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



  • 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!