Rack Of Lamb With Garlic And Herbs
From darbar 12 years agoIngredients
- For lamb shopping list
- 2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat shopping list
- 1 1/2 teaspoons salt shopping list
- 3/4 teaspoon black pepper shopping list
- 1 teaspoon vegetable oil shopping list
- ********* shopping list
- For herb coating shopping list
- 1/2 head new garlic or 3 large regular garlic cloves, minced shopping list
- 1/4 cup finely chopped fresh flat-leaf parsley shopping list
- 1 tablespoon finely chopped fresh thyme shopping list
- 2 teaspoons finely chopped fresh rosemary shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon black pepper shopping list
- 1 1/2 tablespoons extra-virgin olive oil shopping list
- ********* shopping list
- Special equipment: an instant-read thermometer shopping list
How to make it
- Brown lamb:
- Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
- Transfer racks to a small (13- by 9-inch) roasting pan. See Photo
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- Coat and roast lamb:
- Put oven rack in middle position and preheat oven to 350°F.
- Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
- *************
- Cut each rack into 4 double chops.
- *************
- I served it with roasted beets (washed and baked in the oven at 350 for one hour).
Before roasting...
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The Rating
Reviewed by 1 people-
I like the coating and the method, thank you. Best.
MesopotamiaChef in Peterborough loved it
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