Slow-Roasted Rack of Lamb with Simple Mediterranean Flavors


Preparation info

  • Serves


    • Difficulty


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Writing this recipe for an American rack of lamb weighing about pounds, I adapted the notion of chef Heston Blumenthal and Dr. Peter Barham (see box) that slow-cooked lamb need not end up falling off the bone. In fact, as in this recipe, it can end up rare and juicy, evenly cooked.

Simple Mediterranean flavors go best with the finest-quality lamb. Here I use only garlic, lemon, and