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Spring Lamb with Lemon Minted Ricotta Sauce

Spring Lamb with Lemon Minted Ricotta Sauce is a ricotta herb-rubbed lamb rack served with roasted vegetables and minted ricotta sauce!

Prep Time: 10 minutes

Marinating Time: 30 minutes – overnight

Cooking Time: 30 minutes

Yield: 4 – 6 servings

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Ingredients

1 rack (1 ½ - 2 pounds) of lamb, Frenched:

Marinade:

  • ½ cup Frigo® Whole Milk Ricotta Cheese
  • 1 lemon, juice and zest
  • 4 cloves garlic
  • 2 tablespoons minced mint leaves
  • 1 tablespoon minced rosemary leaves
  • 1 tablespoon minced oregano leaves
  • ½ teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • ¼ teaspoon ground cumin

Minted Ricotta Sauce:

  • 1 cup Frigo® Whole Milk Ricotta Cheese
  • 1 lemon, juice and zest
  • 2 tablespoons minced mint leaves
  • ½ cup fig jam
  • 2 tablespoons olive oil
  • ¼ teaspoon salt

Directions

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

Prepare the marinade. In a blender or food processor, blend Frigo® Whole Milk Ricotta Cheese, lemon juice and zest, garlic, mint leaves, rosemary leaves, oregano, salt, black pepper, and ground cumin until smooth. Rub the mixture evenly over the rack of lamb. Let stand at room temperature for 30 minutes or cover and place in the fridge overnight.

Heat the oven to 425° F.

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

Meanwhile, make the minted ricotta sauce. In a blender, combine the Frigo® Whole Milk Ricotta Cheese, lemon juice and zest, mint leaves, fig jam, and olive oil until smooth. Taste and season with salt and pepper as desired.

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

 

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