Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 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
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.
Copyright 2011 by Jen Hoy