Sun-Dried Tomato and Garlic-Crusted Rack of Lamb

Sun-Dried Tomato and Garlic-Crusted Rack of Lamb
Photo by Kana Okada


  • 3 tablespoons olive oil
  • 3 large fresh rosemary sprigs
  • 2 6- to 7-ounce jars oil-packed sun-dried tomatoes with herbs
  • 2 large shallots
  • 1 tablespoon dried oregano
  • 8 large garlic cloves
  • 2 2-pound racks of lamb, trimmed, frenched
  • + 1 more ingredients
    • 4 garlic cloves

Preheat oven to 350°F. 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. Transfer garlic mixture to processor. Add tomatoes and oregano. Blend until paste forms. Season wi...

View full recipe at Epicurious


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