Rack of Lamb with Garlic and Herbs

Rack of Lamb with Garlic and Herbs
Photo by Hans Gissinger

Ingredients

  • 2 8-rib frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat
  • 1 tablespoon fresh thyme
  • ¼ cup fresh flat-leaf parsley
  • ½ teaspoon salt
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • 1 ½ tablespoons extra-virgin olive oil
  • + 5 more ingredients
    • ¾ teaspoon black pepper
    • ½ head new garlic or 3 large regular garlic cloves
    • 2 teaspoons fresh rosemary
    • 1 teaspoon vegetable oil
    • 1 instant-read thermometer

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. Transfer racks to a small (1...

View full recipe at Epicurious

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