Sun-Dried Tomato And Garlic-Crusted Rack Of Lamb

1. 1

   Preheat oven to 350u00b0F. Place 1/4 cup reserved tomato oil, garlic, and shallots in small baking dish; sprinkle with salt and pepper and cover with foil. Bake until garlic is tender, about 45 minutes.

2. 2

   Transfer garlic mixture to processor. Add tomatoes and oregano. Blend until paste forms. Season with salt and pepper. DO AHEAD:

3. 3

   Heat oil in heavy large skillet over medium-high heat. Add garlic and rosemary to skillet. Saute until garlic browns, about 5 minutes. Discard garlic and rosemary. Sprinkle lamb on all sides with salt and pepper. Add 1 rack to skillet, rounded side down. Sear until golden brown, about 5 minutes. Transfer rack to large rimmed baking sheet, rounded side up. Repeat with remaining lamb rack.

4. 4

   Preheat oven to 450u00b0F. Roast lamb 18 minutes. Remove from oven. Spread 1/3 cup tomato-garlic paste thinly all over top of each. Return to oven and roast until thermometer inserted into center registers 134u00b0F, about 3 minutes longer. Let lamb rest 10 minutes. Cut between bones into individual chops and serve.

5. 5

   Black cherry fruit and a slightly spicy finish are a nice match for the garlicky lamb. Try Alpha Estate 2005 Xinomavro (Greece, $36).

* Per serving · 4 servings · Values may vary.

No additional tips available.