Herb-Crusted Rack Of Lamb - cooking recipe

Ingredients
    1 lemon, zest of
    4 garlic cloves, finley chopped
    1 tablespoon crushed dried rosemary
    1 tablespoon crushed dried thyme
    1/4 cup extra virgin olive oil
    2 tablespoons extra virgin olive oil
    2 racks of lamb, frenched
    salt, to taste
    fresh ground pepper, to taste
    1 lemon, cut into wedges
Preparation
    In a small bowl, stir together the lemon zest, garlic, rosemary, thyme, and 1/4 cup olive oil. Spread the mixture evenly over the racks of lamb. Cover and refrigerate at least 1 hour or up to overnight.
    Preheat oven to 400\u00b0F.
    Season the racks of lamb with salt and pepper. In a large ovenproof saute pan over medium-high heat, warm 2 Tb olive oil. Add the lamb and cook until browned on both sides, about 7 minutes total.
    Transfer the pan to the oven and cook until the lamb is well browned and an instant-read thermometer inserted into the thickest part of the racks, away from the bone, registers 130F for medium-rare, about 15 minutes, or until done to your liking.
    Transfer the racks to a cutting board and let rest for 5 minutes. Carve into individual chops and serve the lemon wedges alongside.

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