simple, but yummy!
rack of lamb with garlic and herbs
serves 8
2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat
1 1/2 tsp salt
3/4 tsp black pepper
1 teaspoon vegetable oil
3 large garlic cloves, minced
1/4 cup finely chopped fresh flat leaf parsley
1 tbsp finely chopped fresh thyme
2 tsp finely chopped fresh rosemary
1/2 tsp salt
1/2 tsp black pepper
1 1/2 tablespoons extra virgin olive oil
*will also need an instant read thermometer
Brown lamb
Heat a dry 12-in heavy skillet over hight heat until hot, at least 2 mins. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 mins per batch.
Transfer racks to a small roasting pan.
Put oven rack in middle position and preheat to 350 degrees.
Stir together garlic, herbs, salt, pepper and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 mins, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 140 degrees, 5-10 mins more. Let stand, covered, 10 mins. (Internal temperature will rise to 135-140 for medium-rare while lamb stands.
Cut each rack into 4 double chops.
