glazed carrots - baby kale - rosemary jus

Preheat your oven to 400°F (200°C). In a small bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture all over the rack of lamb.

Season the Lamb

Place the lamb rack in a roasting pan and roast in the oven for about 20-25 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C).

Roast the Lamb

Remove the lamb from the oven and let it rest for 10 minutes before slicing.

Rest the Lamb

In a large skillet, melt the butter over medium heat. Add the baby carrots, brown sugar, salt, and black pepper. Stir to coat and cook for about 10-15 minutes, until the carrots are tender and glazed.

Cook the Carrots

In a bowl, combine baby kale, olive oil, lemon juice, salt, and pepper. Toss gently to coat the kale.

Dress the Salad

In a saucepan, combine lamb drippings, red wine, and rosemary. Bring to a boil and then reduce heat to simmer for about 10 minutes. Season with salt and pepper to taste.

Make the Jus

Rack of lamb

Olive oil

Garlic cloves

Fresh rosemary

Salt

Black pepper

Baby carrots

Butter

Brown sugar

Baby kale

Lemon juice

Lamb drippings

Red wine

Roasted Lamb Rack*

Make Roasted Lamb Rack* Recipe in just 1h . glazed carrots - baby kale - rosemary jus

Roasted Lamb Rack* Recipe

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