Herb Roasted Lamb
With Asparagus
Pairs with Saratoga Sparkling Spring 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.
Ingredients
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
Preparation
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
