Sun-Dried Tomato and Garlic-Crusted Rack of Lamb

Ingredients

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

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