How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Lemon Lamb Rack With Peaches And Feta?

You need 11 ingredients. The key ingredients include: 4 fresh peaches, split and pitted, 4 shallots, peeled and quartered, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, divided, and more.

Is Roasted Lemon Lamb Rack With Peaches And Feta suitable as meat & poultry?

Yes, Roasted Lemon Lamb Rack With Peaches And Feta falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Roasted Lemon Lamb Rack With Peaches And Feta?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Lemon Lamb Rack With Peaches And Feta Recipe

Name: Roasted Lemon Lamb Rack With Peaches And Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fresh peaches, split and pitted; 4 shallots, peeled and quartered; 1 tablespoon olive oil; 1/2 teaspoon kosher salt, divided; 2 1/2 tablespoons all-purpose flour; 2 1/2 tablespoons fresh lemon juice; 1 tablespoon minced fresh oregano; 2 teaspoons sugar; Cooking spray; 2 lamb racks (preferably American), trimmed and split (4 bones each); 2 tablespoons finely crumbled feta cheese

Roasted Lemon Lamb Rack With Peaches And Feta

Eats Now Editorial Team · 267 kcal · Meat & Poultry

1
Preheat your oven to 475u00b0.
2
MAKE A SAUCE
3
Toss the peaches and shallots in a bowl with the olive oil and 1/8 teaspoon of the salt.
4
Lay the peaches and shallots on a roasting pan, cut sides down, in a single layer.
5
Roast the peaches and shallots long enough for the peels of the peaches to separate from the flesh, about 7 to 10 minutes, depending on the ripeness and variety of peach. The shallots are now par-cooked. Put them in a small bowl while you peel the peaches.
6
Peel the peaches. Then use the side of a large serving spoon and lightly crush the peaches as to create a stable bed on which to roast the lamb. But not just yet. Hold off on the roasting, please.
7
BROWN THE LAMB
8
Now, in a small bowl, combine the flour, the lemon juice, the oregano, and the sugar, and make a uniform mixture. It should look a bit like cream.
9
Heat a large skillet over high heat. Spray with cooking spray.
10
Pat the lamb racks dry.
11
Place the lamb racks in the skillet. Briefly brown the lamb racks evenly on all sides. You're simply browning the exterior; you're not looking to cook them through. Turn off the heat. Place the lamb racks on a plate.
12
Dry the lamb racks again with paper towels. Brush on all sides with the flour mixture. Place in the refrigerator for 20 minutes or so for the mixture to dry a bit.
13
ROAST!
14
Place the lamb racks on top of the semi-crushed peaches. Place the shallots on the roasting pan, too. Roast for about 15 minutes, or until the internal temperature of the lamb is 135u00b0.
15
Remove from the oven, place the lamb racks on a cutting board, and let them rest for 10 minutes at room temperature before carving.
16
FINISH, CARVE, AND SERVE
17
With a fork, further crush the peaches and loosely combine them with the shallots.
18
Carve the lamb rack using a flexible boning knife, tracing right down the bone.
19
To serve, spoon the shallots and peaches on plates. Place the lamb chops on the plate naturally. Don't be too fussy about the placement. Spoon some of the lemony juices on top and garnish with the crumbled feta and fresh oregano leaves.

Roasted Lemon Lamb Rack With Peaches And Feta

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