|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This fragrant and tender roast rack of lamb with garlic and herb rub is a festive and elegant entrée for the holidays or a special occasion. Ask your butcher to “French” the racks for you (remove the fat and meat from the top couple of inches of bone) for a classic presentation. This roast is lovely served with Pinot Noir Red Wine Reduction Sauce or mint chutney.
- 3 racks of lamb (8 ribs each) (trimmed)
- 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)
Season the lamb racks with salt and pepper. Stir together 1 ½ tablespoons of the oil, parsley, rosemary, thyme, shallot and garlic into a thick paste. (Alternatively, blend in a mini food processor). Rub the racks all over with the paste and allow them to sit for 30 minutes.
Preheat the oven to 425 F.
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 to 5 minutes on each side.
Transfer the lamb racks to a baking pan, with the fat side up. Roast the lamb 20 to 25 minutes until an instant-read thermometer inserted into the center of the rack reaches 130 F (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.
Note: Generally allow 3 chops per person, as they are quite small. The recipe can be increased or decreased accordingly.