Rack of Lamb with Garlic and Herbs

Ingredients for Rack of Lamb with Garlic and Herbs

• 2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat

• 1 1/2 teaspoons salt

• 3/4 teaspoons black pepper

• 1 teaspoon vegetable oil

• 1/2 head new garlic or 3 large regular garlic cloves, minced

• 1/4 cup finely chopped fresh flat-leaf parsley

• 1 tablespoon finely chopped fresh thyme

• 2 teaspoons finely chopped fresh rosemary

• 1/2 teaspoons salt

• 1/2 teaspoons black pepper

• 1 1/2 tablespoons extra-virgin olive oil

• an 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 (13- by 9-inch) roasting pan.

Put oven rack in middle position and preheat oven to 177°C.

Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into centre of meat registers 49°C, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 54°C for medium-rare while lamb stands.)

Cut each rack into 4 double chops.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.