Recipe 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)
- 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 See How It's Made
- Tomato and Garlic Crust:.
- Preheat oven to 350 degrees F.
- Place 1/4 cup reserved tomato oil, garlic, and shallots in small baking dish; sprinkle with salt and pepper and cover with foil.
- Bake until garlic is tender, about 45 minutes.
- Transfer garlic mixture to processor.
- Add tomatoes and oregano. Blend until paste forms.
- Season with salt and pepper.
- Transfer to bowl, cover and chill.
- For Lamb:.
- Heat olive oil in heavy large skillet over medium-high heat.
- Add garlic and rosemary to skillet.
- Sauté until garlic browns, about 5 minutes.
- Discard garlic and rosemary.
- Sprinkle salt and pepper on lamb on all sides.
- Add one rack to skillet, rounded side down. Sear until golden brown, about 5 minutes.
- Transfer rack to large rimmed backing sheet, rounded side up.
- Repeat with remaining lamb rack.
- Preheat oven to 450 degrees F.
- Roast lamb 18 minutes. Remove from oven.
- Spread 1/3 cup tomato-garlic paste thinly all over top of each rack.
- Return to oven and roast until thermometer inserted into center registers 134 degrees F, about 3 minutes longer.
- Let lamb rest 10 minutes.
- Cut between bones into individual chops and serve.