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Herb Roasted Lamb

Herb Roasted Lamb

With Asparagus

Pairs with Saratoga Sparkling Water

A welcome recipe for spring. The bold, herbal flavors of this lamb recipe are truly delicious. This recipe pairs well with Saratoga® Sparkling Water. The uplifting bubbles and low minerality let the flavors of the recipe shine while holding its own on your palate.

Serves 4 people   ·   Cook in 1 hour

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For the Lamb

2 racks lamb, around 2 lbs. each

16 tbsp olive oil (1 tbsp and 1/4 cup, divided)

6 large garlic cloves, crushed

4 sprigs rosemary, chopped

10 sprigs thyme, chopped

1/2 bunch Italian parsley, chopped

1/2 tbsp whole black peppercorns

As needed kosher salt

For the Asparagus

1 bunch asparagus

As needed salt & pepper

3 tbsp butter

For Serving

As needed sea salt flakes


For the Lamb

Step One

Crack the black peppercorns with a mortar and pestle or spice grinder. Set aside.

Step Two

Put oven rack in the middle position and preheat the oven to 350.

Step Three

Pat lamb dry, season with salt and pepper and set aside.

Step Four

In a food processor or with a mortar and pestle, stir together 14 cup olive oil, Italian parsley, rosemary, and thyme. Season with Salt and pepper to taste.

Step Five

In a large heavy skillet heat 1 tbsp. olive oil until hot, and then brown racks in batches on all sides except the ends. About 8 minutes per batch. Transfer racks to a small roasting pan and coat thoroughly with herb mixture.

Step Six

Roast for 20-25 minutes, covering halfway through and until your meat thermometer reads 130 °F for medium rare.

For the Asparagus

Step One

Prep a large bowl filled with ice water.

Step Two

Bring a medium pot of salted water to a boil and cook asparagus for about 5 minutes until they are bright green. Remove from the pot with a slotted spoon and transfer directly to the bowl of ice water to let cool. Once cool, drain and pat dry.

Step Three

In a medium pan, melt butter and add cracked pepper. Add asparagus and quickly toss and season with salt