Rack Of Lamb Recipe

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.