Photo: Herb-Marinated Rack of Lamb Recipe
Rack of lamb is simple to prepare and quite elegant for a proper dinner party. Racks have become so popular and expensive in the U.S. that chefs have turned to overseas sources to supply their restaurants at a much cheaper price. There are many New Zealand producers selling lamb with no added hormones or antibiotics. Small organic and free range producers in the U.S. sell their animals whole, so you not only get two racks you get everything else, legs, shoulders, shanks, etc. as well. Lambs are very small, 35 to 40 pounds, so if you split a whole one with a friend it is easy to use up all of the cuts. The herb marinade for the rack really perfumes the meat if it is done a day or two ahead of time. The same marinade can be used for many other cuts as well. It is best to remove as many of the herbs and garlic before roasting as they will burn and create off flavors.
Ingredients
- 2 lamb racks (about 8 to 9 ribs each)
- 1/2 cup extra-virgin olive oil, plus 2 tablespoons
- 4 garlic cloves, unpeeled and crushed
- 2 (4-inch) rosemary sprigs, crushed
- 6 thyme sprigs, crushed
- 4 rosemary sprigs, for garnish
- Freshly ground black pepper
- Sea salt
Directions
Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.
Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.
To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.
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By Island Bella
on April 26, 2012
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I made this dish last night for a date night at home with the Honey. It was a hit! Super easy and super tasty. I did scape off all the herbs as stated in the recipe to sear the lamb, however I kept them and roasted them in the oven underneath the lamb to give more flavour. The house smelt heavenly and the meat was cooked perfectly. My first time cooking rack of lamb and Honey commented that it was definitely restaurant quality.
By Lettie55
Mine Hill, NJ
on April 08, 2012
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I was expecting this to not have much flavor so I made a sauce using some of the marinade. It was cooked perfectly at 22 minutes and we didn't use the sauce, excellent!
By visaman99_5856598
Columbia, SC
on January 04, 2012
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This is the only recipe I use! Easy directions, comes out nice pink and tender, finger food that all enjoy! Try it, is outstanding. You can scrape off some ot the crust for a lighter taste.
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