TANGY HERB-CRUSTED RACK OF LAMB

Tangy Herb-Crusted Rack of Lamb image

Provided by Dr. Jenny

Time 1h37m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

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°F.
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.

Nutrition Facts : Calories 200, Fat 20.6, SaturatedFat 2.9, Sodium 3.5, Carbohydrate 8, Fiber 3.4, Sugar 0.1, Protein 1