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Easter: Roasted Rack of Lamb *

Source of Recipe


CHOW



List of Ingredients



• 2 (14- to 16-ounce) frenched racks of lamb, with 8 bones per rack
  
• 3 medium fresh rosemary sprigs, leaves stripped and coarsely chopped
  
• ½ bunch fresh thyme, leaves stripped and coarsely chopped
  
• 5 Tbsp extra-virgin olive oil
  






Instructions



1. Using a sharp knife, trim all but a thin layer of fat from the lamb, then carefully score the fat side of each rack in a crosshatch pattern. Combine herbs with 3 tablespoons of the olive oil and rub the mixture all over the lamb. Season well with freshly ground black pepper, place the racks in a baking dish, and cover with plastic wrap. Refrigerate at least 8 hours or overnight.
   
   
2. Heat the oven to 425° F and arrange a rack in the middle. Uncover lamb and season well with salt. Let sit at room temperature while the oven heats, at least 20 minutes, then blot lightly with a paper towel.
   
   
3. Heat a large oven-safe frying pan or cast iron skillet over medium heat. When hot, add remaining 2 tablespoons olive oil.
   
   
4. Place lamb racks in the pan, fat-side down, and sear until lightly browned, about 6 minutes. Remove from heat, and stand racks up in the pan by "nesting" or propping one rack against the other with the bones crisscrossing and the seared, fat-covered sides facing out.
   
   
5. Place the pan in the oven and roast for 15 minutes, then reduce the oven to 325° F. Continue roasting until the internal temperature of each rack is 130° F for medium-rare, about 5 to 10 minutes more. Remove from the oven and allow to rest 7 to 10 minutes before carving. Cut each rack between the bones into 4 double chops and serve.
   
   Makes 4 servings.