Basil Aioli Roasted Rack of Lamb by Bárbara Bruno

by Bárbara Bruno
Basil Aioli Roasted Rack of Lamb by Bárbara Bruno

Ingredients:

This recipe can be adapted to any diet replacing the lamb with any other meat or plant-based protein.

Preparation:

1. Preheat the oven to 400ºF.

2. In a pan sear the ribs on each side and remove.

Basil Aioli Roasted Rack of Lamb by Bárbara Bruno — Delicious & Sons
Basil Aioli Roasted Rack of Lamb by Bárbara Bruno — Delicious & Sons
Basil Aioli Roasted Rack of Lamb by Bárbara Bruno — Delicious & Sons

3. While the ribs are in the pan, mix together in a small bowl, the aioli, Worcestershire sauce, Tabasco sauce and Dijon mustard.

Basil Aioli Roasted Rack of Lamb by Bárbara Bruno — Delicious & Sons
Basil Aioli Roasted Rack of Lamb by Bárbara Bruno — Delicious & Sons

4. Marinate the meat with the mixture and place it in a baking tray.

Basil Aioli Roasted Rack of Lamb by Bárbara Bruno — Delicious & Sons
Basil Aioli Roasted Rack of Lamb by Bárbara Bruno — Delicious & Sons
Basil Aioli Roasted Rack of Lamb by Bárbara Bruno — Delicious & Sons

5. Roast for 10 minutes.

6. Then reduce the temperature to 360ºF and keep roasting for another 20 minutes, until desired wellness.

7. For a medium rare rib, a meat thermometer inserted in the center of the ribs, not touching the bone should read 130ºF.

8. Remove entire rack from oven and let it stand 5-10 minutes before cutting.

9. Serve by separating each lamb chop individually or in sets of twos.

Basil Aioli Roasted Rack of Lamb by Bárbara Bruno — Delicious & Sons

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