Black Pepper and Herb-Crusted Rack of Lamb

1. 1

   Pat lamb dry and brush all over with oil.

2. 2

   Combine garlic, pepper, chervil, rosemary, salt and thyme.

3. 3

   Rub into lamb; cover and refrigerate for at least 2 hours.

4. 4

   Set shallow roast pan in oven and preheat to 475F(240C).

5. 5

   Place lamb racks in pan fat side up and roast for 10 minutes.

6. 6

   Reduce heat to 375F(190C) and roast another 20 minutes or until internal temperature reaches 130F(54C).

7. 7

   Transfer to cutting board and let stand, covered with tent of foil, for 5 minutes.

8. 8

   Carve between ribs to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.