Directions

Rinse the rack of lamb with water, pat it dry and set it on a rimmed baking sheet.

Blend the Marinade ingredients in a blender or food processor until smooth. Then, rub the mixture evenly over the rack of lamb. Let it stand at room temperature for 30 minutes, or cover it and place it in the refrigerator overnight. 

When you’re ready to cook the lamb, preheat the oven to 425°F. 

With a clean cloth or paper towel, wipe most of the sauce off of the lamb, leaving a thin coat covering the meat. Roast the lamb for 15 minutes and then flip it and roast it for another 8 minutes. Finally, broil it on high for 2 minutes for a medium-rare chop with a nice browned exterior. Remove it and let it stand 10 minutes before slicing. 

Meanwhile, make the Lemon-Minted Ricotta Sauce by combining the Frigo® Whole Milk Ricotta Cheese, lemon juice and zest, mint leaves, fig jam and olive oil in a blender until smooth. Taste and season it with salt and pepper, as desired. 

Slice the lamb in between the bones and serve it with the Lemon-Minted Ricotta Sauce. 

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.