Alicia-Friendly & Main Course admin | 01 Feb 2007
Rack of Lamb
Ingredients
(1) Lb rack of lamb (8 ribs)*
(1/2) Cup of extra virgin olive oil
(2) Tbsp rosemary, fine chop
(2) Tbsp thyme, fine chop
(4) Cloves of garlic, minced
(2) Tbsp salt
(2) Tbsp pepper
* NOTE: Ask your butcher to french the rack for you. “Frenching” is the act of removing excess meat and fat from the top quarter of the bones.
Instructions
1. Place the rack of lamb into a large resealable bag. Add the olive oil (except for 2 Tbsp), rosemary, thyme, garlic, salt and pepper and mix well. Make sure the rack is completely coated in the herb-oil solution and then chill in the refrigerator for at least an hour. Some references suggest marinating overnight, but I’ve found that an hour or two will suffice.
2. Preheat oven to 400 degrees.
3. Heat a large sauté pan over medium heat and add 2 Tbsp of olive oil.
4. Remove the rack of lamb from the bag and remove as much of the coating as possible. Sear the lamb fat side down until golden brown, roughly 7-10 minutes. Turn the rack over so the fat is facing up and then place in the oven for 20 to 30 minutes. When the lamb is done, then remove from the oven and let rest for 10 minutes.