Prep 30 mins
Cook 10 mins
This was on the CBC website one day and it sounds so tasty. I love lamb. According to the recipe the lamb racks must be first be "Frenched" by the butcher, removing excess sinew and meat from the rib bones. Time to make does not include marinating time.
- 550 g racks of lamb, frenched (2)
- 1⁄4 cup fresh thyme, fresh chopped
- 1⁄4 cup fresh rosemary, chopped
- 1⁄2 cup olive oil
- salt and pepper, fresh ground, to taste
- 8 garlic cloves, chopped
- 4 sprigs fresh rosemary, for garnish
- Mix oil, garlic, rosemary, and thyme in a large bowl.
- Add lamb, and coat with herbs.
- Grind pepper and salt over all. Wrap well and marinate in the fridge 4 hours or overnight.
- Remove from marinade, scraping off as much herbs as possible.
- Preheat oven to 400°F.
- Heat large sauté pan high, add 2 Tbsp oil.
- Sear both sides of meat (3 min each side).
- Transfer to large baking dish in oven.
- Bake 10 minutes for medium rare. Cover with foil and let rest for 10 minutes before slicing. Garnish with sprigs of rosemary.
Great! easy, beautiful LAMB! Thank's!
Lamb racks are ridiculously expensive in Australia, so when we got one at a reasonable price, I wanted a great recipe for it. This was simple and so delicious we wished there was another rack-we made a half recipe and marinated it about 6 hours. Our rack was a bit bigger than 550g and we wanted it cooked to medium so cooked it for 20 minutes. Thank you so much for posting this Meli-lynne (and thanks for editing the recipe too ;-) )