Rack Of Lamb With Garlic And Herbs Recipe

Name: Rack Of Lamb With Garlic And Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat; 1 1/2 teaspoons salt; 3/4 teaspoon black pepper; 1 teaspoon vegetable oil; 1/2 head new garlic or 3 large regular garlic cloves, minced; 1/4 cup finely chopped fresh flat-leaf parsley; 1 tablespoon finely chopped fresh thyme; 2 teaspoons finely chopped fresh rosemary; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 1/2 tablespoons extra-virgin olive oil; an instant-read thermometer

Servings: persons

2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 teaspoon vegetable oil
1/2 head new garlic or 3 large regular garlic cloves, minced
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 tablespoons extra-virgin olive oil
an instant-read thermometer

1
Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
2
Transfer racks to a small (13- by 9-inch) roasting pan.
3
Put oven rack in middle position and preheat oven to 350u00b0F.
4
Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120u00b0F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130u00b0F for medium-rare while lamb stands.)
5
Cut each rack into 4 double chops.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat, 1 1/2 teaspoons salt, 3/4 teaspoon black pepper, 1 teaspoon vegetable oil, and more.

Yes, Rack Of Lamb With Garlic And Herbs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rack Of Lamb With Garlic And Herbs

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