HERB-MARINATED RACK OF LAMB

HERB-MARINATED RACK OF LAMB image

Yield 4 servings

Number Of Ingredients 8

2 lamb racks (about 8-9 ribs each)
1/2 cup extra-virgin olive oil, plus 2 tbsp
4 garlic cloves, unpeeled and crushed
2 (4-inch) rosemary springs, crushed
6 thyme sprigs, crushed
4 rosemary sprigs, for garnish
Freshly ground black pepper
Sea salt

Steps:

Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has 4 ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight. The next day, remove the lamb from marinade and scrape off as many herbs as possible. Preheat oven to 400. heat a large saute pan over medium-high heat and add 2 tbsp olive oil. Season the lamb well with salt; no additional pepper should be necessary and sear fat side down until golden, about 7 min. Turn over so that the fat side is up and roast in oven for 20-30 min. Let the rack rest for 10 min before cutting. To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve.