Citrus Marinated Rack of Lamb Recipe

Citrus Marinated Rack of Lamb Recipe Image

Quick Recipe Facts

Best with Sunkist® Mandarins
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More Information

Want to impress your guests? Citrus Marinated Rack of Lamb infused with the sweetness of Mandarin orange, the tang of mustard and the spice of rosemary and garlic makes this one very delicious and impressive dish.


  • 2 racks of lamb, fully trimmed
  • 2 cups Sunkist® freshly squeezed mandarin orange juice
  • 1/4 cup yellow mustard
  • 1 Tbsp. garlic, minced
  • 1/4 cup rosemary, chopped
  • to taste salt and pepper
  • 1/2 cup pistachios, crushed
  • 1/4 cup melted butter

Instructions: (Makes 4 servings)

  • Place 2 racks of lamb in a large zip-top plastic bag. Combine Sunkist freshly squeezed Mandarin orange juice, yellow mustard, garlic and rosemary and pour over lamb.
  • Seal bag and marinate refrigerated overnight or up to 24 hours.
  • Preheat oven to 500 degrees. Set oven rack in upper middle section of oven.
  • Remove lamb from marinade and pat dry. Season with salt and pepper.
  • Cover a baking sheet with foil for easy cleanup; note that the sugar in the Mandarin orange juice will caramelize very quickly, so watch carefully to keep from burning. Cover the rib ends with foil to keep from burning.
  • Roast the racks of lamb for 10 minutes at 500 degrees to sear.
  • Remove the lamb from the oven, and immediately lower temperature to 400 degrees.
  • Spread 1/4 cup crushed pistachios on the top fat of each rack, drizzle each rack with 2 tablespoons of melted butter, and return to oven.
  • Roast for another 20 minutes for rare - temperature should register 125 degrees on meat thermometer - or until desired doneness.
  • Let meat sit for 5 minutes before carving into individual chops.

Nutrition Information (per serving):

Per Serving: 717 Calories; 56g Fat (70.7%calories from fat); 44g Protein; 9g Carbohydrate; 4g Dietary Fiber; 189mg Cholesterol; 417mg Sodium