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Roast Rack of Lamb with Garlic and Herb Rub

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Roast Rack of Lamb with Garlic and Herb Rub

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This fragrant and tender roast rack of lamb with garlic and herb rub is a festive and elegant entrée for the holidays or a special occasion. Ask your butcher to “French” the racks for you (remove the fat and meat from the top couple of inches of bone) for a classic presentation. This roast is lovely served with Pinot Noir Red Wine Reduction Sauce or Mint Chutney. Great sides include Oven Roasted Sweet Potatoes and Green Beans with Wild Mushrooms.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 8

Ingredients:

  • 3 racks of lamb (8 ribs each), trimmed and “Frenched”*
  • Sea salt and freshly ground pepper
  • 3 tablespoons good quality olive oil
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 1 large shallot, chopped very fine
  • 2 large cloves garlic, chopped very fine

Preparation:

Season the lamb racks with salt and pepper. Stir together 1 ½ tablespoons of the oil, parsley, rosemary, thyme, shallot and garlic into a thick paste. (Alternatively, blend in a mini food processor). Rub the racks all over with the paste and allow them to sit for 30 minutes.
Preheat the oven to 425 degrees.
Heat the remaining 1 ½ tablespoons of olive oil in a large, heavy skillet over high flame. Sear lamb on both sides until a brown crust begins to form, about 4-5 minutes on each side.
Transfer the lamb racks to a baking pan, with the fat side up. Roast the lamb 20-25 minutes until an instant-read thermometer inserted into the center of the rack reaches 130 degrees (medium-rare).
Transfer racks to a cutting board. Allow the lamb to rest for 5 minutes. Slice between the bones to cut lamb into chops.
*Notes: Generally allow 3 chops per person, as they are quite small. The recipe can be increased or decreased accordingly.
Serves 8
Copyright 2011 by Jen Hoy

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