Sun-Dried Tomato and Garlic-Crusted Rack of Lamb

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


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

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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