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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.