Roasted Rack of Lamb
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.
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DIRECTIONS
- 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.
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