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+ servings

Meyer Lemon Ginger Lamb

Meyer Lemon is basically a cross between regular lemons and Mandarin Oranges. They retain the tartness of a lemon with a sweet undertone of the Mandarin orange. The skin is thinner, juicy, and floral. This recipe is festive and impressive enough to make for a dinner party, but it’s also easy enough to keep in replicating for a cozy family meal at home. Chef Wecker
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Course Appetizer, Main Dish
Cuisine American, California, French, Mediterranean
Servings 4 people


  • 2 lamb racks (8-9 slices each) marinate day before
  • 5-6 Tbsps Secolari Rosemary Olive Oil divided
  • 4 cloves of garlic crushed
  • 3-4 sprigs fresh rosemary
  • 3-4 sprigs fresh thyme
  • 2 zest Meyer lemon
  • 1/2 - 1 juice of Meyer lemon
  • 2-3 tbsps grated fresh ginger
  • 1 to taste Secolari Roasted Garlic Sea Salt to pan fry
  • 1 to taste black pepper


  • Cut off any fat from the rack of lamb. Scrape off the meat from the rib bones with a small sharp knife (Called “Frenching” the bones), your butcher could do this for you ahead of time.
  • Cut the racks into slices and place in a large bowl, combine olive oil, zest, juice crushed garlic, and ginger. Crush the rosemary sprigs and the thyme sprigs with your hands and add to the lamb. Grind some coarse black pepper all over. Wrap well and marinate the racks overnight.
  • Preheat the oven to 400°F.
  • Remove the lamb from the marinade and scrape off as many herbs as possible. Heat a large ovenproof sauté pan over medium-high heat and add another tablespoon of olive oil.
  • Pat dry and season the lamb well with salt. Sear fat side down until golden, about 7 minutes. Turn the racks over so that the fat side is up and roast in the oven for 20 to 30 minutes depending or your preference for doneness. Remove the lamb from the oven and let it rest on a platter or cutting board for 10 minutes. When ready, drizzle with the pan juices and garnish with additional fresh herb if desired.
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