Recipe by Jen T
This is an ideal way of cooking racks of lamb when you don't want a crumbed coating. I like to serve this with a salad & potatoes (done however takes your fancy on the day!)or with steamed vegetables such as broccoli, cauliflower & carrots and a jacket baked potato, with a horror of horrors......gravy made with a pkt mix! LOL
Top Review by Chef Jewel
Wonderful! I made for the first time about 2 years ago...since then I have made it several times. It is a beautiful way to prepare rack of lamb or lamb chops (which I have done also). I serve them with fingerling potatoes that I boil in heavily salted water until fork tender. When they are removed for the water a nice thin layer of salt forms, add butter and pepper (if you desire) and enjoy. Thank you so much for sharing this recipe it is a family favorite.
- 2 racks of lamb (frenched & fatty skin removed if desired)
- 14.79-29.58 ml oil
- 29.58 ml minced garlic (a sweeter flavour is obtained by using roasted bulbs of garlic mashed)
- freshly ground mix of coloured peppercorn (pink, green & black)
Directions See How It's Made
- Preheat oven to 350'F.
- Heat oil in pan and sear lamb racks on all sides starting with the meat side first.
- Remove from pan and spread with garlic.
- Sprinkle on the pepper mix and then sprinkle with salt.
- Place on a shallow pan and place in oven.
- Roast for about 20-30mins or until cooked to your preference.
- Remove from oven and cover with tin foil or leave in turned off oven to rest for 5mins.
- Either slice or leave whole to serve, depending on size.