Herb-Crusted Rack of Lamb

Herb-Crusted Rack of Lamb
Herb-Crusted Rack of Lamb

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Zest of 1 lemon

  • 4

    garlic cloves, finely chopped

  • 1

    Tbs. crushed dried rosemary

  • 1

    Tbs. crushed dried thyme

  • 1

    ⁄4 cup plus 2 Tbs. extra-virgin olive oil

  • 2

    racks of lamb, Frenched

  • Salt and freshly ground pepper, to taste

  • 1

    lemon, cut into 8 wedges

Directions

In a small bowl, stir together the lemon zest, garlic, rosemary, thyme and the 1/4 cup olive oil. Spread the mixture evenly over the racks of lamb, cover and refrigerate for at least 1 hour or up to overnight. Preheat an oven to 400ºF. Season the racks of lamb with salt and pepper. In a large ovenproof sauté pan over medium-high heat, warm the 2 Tbs. oil. Add the lamb and cook until browned on both sides, about 7 minutes total. Transfer the pan to the oven and cook until the lamb is well browned and an instant-read thermometer inserted into the thickest part of the racks, away from the bone, registers 130ºF for medium-rare, about 15 minutes, or until done to your liking. Transfer the racks to a cutting board and let rest for 5 minutes. Carve into individual chops and serve the lemon wedges alongside.

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