Sun-Dried Tomato and Garlic-Crusted Rack of Lamb

Submitted by theAmateurPastryChef

"This looks sooo good, I have not made it yet, but I plan on it. Lamb is the only type of meat I will occasionaly eat (besides fish) I find that it is easier on the digestive system (never gives me problems like other meats). This recipe is from the January 2008 issue of bon appétit. (hint: make the tomato and garlic crust one day ahead)"

 

• Ready In: 2hrs
• Ingredients: 8
• Serves: 8

ingredients

• 2 (6 -7 ounce) jars sun-dried tomatoes packed in oil, drained well, oil reserved (with herbs)
• 8 large garlic cloves, peeled
• 2 large shallots, peeled, halved
• 1 tablespoon dried oregano
• 3 tablespoons olive oil
• 4 garlic cloves, peeled
• 3 large fresh rosemary sprigs
• 4 lbs racks of lamb, trimmed, frenched (8 chops each)

directions

1. Tomato and Garlic Crust:

2. Preheat oven to 350 degrees F.
3. Place 1/4 cup reserved tomato oil, garlic, and shallots in small baking dish; sprinkle with salt and pepper and cover with foil.
4. Bake until garlic is tender, about 45 minutes.
5. Transfer garlic mixture to processor.
6. Add tomatoes and oregano. Blend until paste forms.
7. Season with salt and pepper.
8. Transfer to bowl, cover and chill.

9. For Lamb:

10. Heat olive oil in heavy large skillet over medium-high heat.
11. Add garlic and rosemary to skillet.
12. Sauté until garlic browns, about 5 minutes.
13. Discard garlic and rosemary.
14. Sprinkle salt and pepper on lamb on all sides.
15. Add one rack to skillet, rounded side down. Sear until golden brown, about 5 minutes.
16. Transfer rack to large rimmed backing sheet, rounded side up.
17. Repeat with remaining lamb rack.
18. Preheat oven to 450 degrees F.
19. Roast lamb 18 minutes. Remove from oven.
20. Spread 1/3 cup tomato-garlic paste thinly all over top of each rack.
21. Return to oven and roast until thermometer inserted into center registers 134 degrees F, about 3 minutes longer.
22. Let lamb rest 10 minutes.
23. Cut between bones into individual chops and serve.