Basic Rack of Lamb

1. 1

   Remove fat cover from racks and French-trim the bones of any fat.

2. 2

   Whisk marinade ingredients together and marinate racks 6 hours or overnight refrigerated.

3. 3

   Turn occasionally.

4. 4

   Prepare sauce and keep warm.

5. 5

   Roast racks in a preheated 425 degree oven until rare to medium rare (120 - 125 degrees internal temperature).

6. 6

   Allow racks to rest 5 minutes before slicing.

7. 7

   Cut rack into double bone chops and arrange on warm plates with the swiss chard.

8. 8

   Spoon sauce around chops and arrange parsnip chips over.

9. 9

   Garnish with herb sprigs and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.