Herb-Crusted Rack of Lamb |
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Prep Time: 1 Minutes Cook Time: 27 Minutes |
Ready In: 28 Minutes Servings: 4 |
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DH and I found this to be an easy, tasty way to prepare rack of lamb. It is from Williams-Sonoma Kitchen. Prep time includes marinating time. I believe DH and I had to cook longer than 15 mins for medium-rare. We skipped the lemon wedges as it was just the two of us and we weren't concerned about presentation. Ingredients:
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 |
Directions:
1. 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.
2. Preheat oven to 400°F.
3. 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.
4. 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.
5. Transfer the racks to a cutting board and let rest for 5 minutes. Carve into individual chops and serve the lemon wedges alongside.
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