vHerb-Marinated Rack of Lamb

By Shaylie

Ingredients

• 30 thyme sprigs, lightly crushed
• 15 mint sprigs, lightly crushed
• 8 rosemary sprigs, lightly crushed
• 1/4 cup extra-virgin olive oil
• 4 large garlic cloves, crushed
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon sweet paprika
• Fine sea salt and freshly ground pepper
• 2 racks of lamb (about 11/2 pounds
• each), chine bones removed,
• racks Frenched (see Note)
• Kosher salt

Details

Servings 4

Preparation

Step 1

1. In a large, sturdy, resealable plastic bag, combine the thyme, mint, rose¬mary, olive oil, garlic, lemon juice, paprika, 3/4 teaspoon of sea salt and 1/4 teaspoon of pepper. Add the racks of Iamb and press out the air. Seal the bag. Refrigerate overnight or for up to 3 days. Let the lamb stand at room temperature for 1 hour before cooking.
2. Preheat the oven to 450°. Spread a 1/4-inch layer of kosher salt in a roast-ing pan just large enough to hold the lamb. Remove the Iamb from the mari-nade and scrape off the herbs and garlic; pat dry. Season with salt and pepper. Set the lamb, meaty side up, on a rack in the prepared pan and roast for 25 minutes for medium rare, or until an instant-read thermometer inserted in the center of the meat registers 135°. Transfer the Iamb to a carving board, cover loosely with foil and let stand for 10 minutes. Carve the racks into chops and serve.
NOTE Ask your butcher to French, or clean and scrape, the bones for you.