Recipe by Dr. Jenny
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.
Top Review by schefersjunk
This was so easy!! Lamb turned out so tender and good. I followed the directions exactly, except only used one rack for the two of us and as another reviewer said, I will also be making two racks next time.
- 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 See How It's Made
- 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.