How to make it

  • Have your butcher french the rack of lamb. Frenching removes the sinew or tissue above the eatable meat on the ribs.
  • Make a paste with the remaining ingredients, crushing the rosemary to release the oils.
  • Rub the paste over both sides of the rack, concentrating most of the paste on the side with the layer of fat.
  • Cover the rack with plastic wrap and place in the refrigerator for a minimum of two hours, but no more than four hours.
  • Heat oven to 400 degrees.
  • Take lamb from the refrigerator and remove most of the paste.
  • Place the tablespoon of olive oil into a large saute pan and heat over a medium-high heat.
  • When oil is hot, place rack, fat side down, into saute pan.
  • Saute the lamb about 7 or 8 minutes or until the lamb is seared and is colored a golden brown.
  • Remove lamb from pan and place in a roasting pan, fat side up.
  • Roast lamb until an instant thermometer reads about 125 degrees (for rare meat). This can take anywhere from 25 to 40 minutes depending on the rack you have.
  • Remove the rack from the oven and cover with foil for about 8 to 10 minutes.
  • When ready t to serve, cut the rack in half. Place the meat end of the rack on the serving platter, having the ribs intersect as in the photo.
  • Serve with your favorite sides. We had asparagus baked with Boursin garlic cheese, fresh bread dressing, mashed potatoes.

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  • endless 8 years ago
    Fantastic very similar to the way I make it my choice of sides was garlic and fennel blanched Brussels sprouts with quartered strawberries and a pickeled ginger flower and a dab of wasabi paste
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