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Black pepper and herb-crusted rack of lamb
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| Artist: |
_ |
| Categories: |
Entrees, Lamb & Mutton |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 4
| | Lamb racks, defrosted | | 1 1/2
| tbsp | Olive oil | | 1
| | Garlic clove, minced | | 1
| tbsp | Black pepper, coarse crushed | | 1
| tbsp | Chervil, minced, fresh | | 1/2
| tbsp | Rosemary, dried | | 1/2
| tbsp | Coarse salt | | 1/4
| tbsp | Thyme, dried |
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Procedures:
| 1 | Pat lamb dry and brush all over with oil. | | 2 | Combine garlic, pepper, chervil, rosemary, salt and thyme. | | 3 | Rub into lamb; cover and refrigerate for at least 2 hours. | | 4 | Set shallow roast pan in oven and preheat to 475f(240c). | | 5 | Place lamb racks in pan fat side up and roast for 10 minutes. | | 6 | Reduce heat to 375f(190c) and roast another 20 minutes or until internal temperature reaches 130f(54c). | | 7 | Transfer to cutting board and let stand, covered with tent of foil, for 5 minutes. | | 8 | Carve between ribs to serve |
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