Garlic and Herb Rack of Lamb
A tasty way to make a rack of lamb. This version does not use the traditional breadcrumb coating.
Garlic and Herb Rack of Lamb
I use a large cast iron skillet to brown the racks and roast them. If you do not have an oven proof skillet, you will also need a small roasting pan.
Ingredients
Meat
- 2 racks of lamb french cut
- salt and pepper to taste
- 1 tablespoon olive oil
Coating
- 1/4 cup parsley chopped, fresh
- 1 tablespoon thyme chopped, fresh
- 1 tablespoon rosemary chopped, fresh
- 4 garlic cloves minced
- salt and pepper to taste
- 2 tablespoons olive oil
Instructions
Brown the meat
- Heat a large cast iron skillet over medium-high heat.
- Season the lamb with salt and pepper.
- Heat the olive oil in the skillet.
- Put the racks in the skillet with the fat side down. Sear all sides until they are all brown. About 5 to 10 minutes.
- If you are not using an oven proof skillet, transfer the tacks to a small roasting pan.
Coating and baking
- Pre-heat the oven to 375 ºF.
- Using a small bowl, stir the herbs, garlic, salt, pepper, and oil.
- Coat the racks (the meaty parts) with the garlic-herb mixture.
- Roast for 15 to 17 minutes. They should be medium rare, about 120 ºF when tested with a meat thermometer.
- Remove from the oven an let the racks rest for 10 minutes. Then slice into double chops and serve.