Rack of lamb
Rack of lamb - it doesn't get easier and tastier than this
Rack of lamb is a special treat that is surprisingly easy to make. My friend Sergio taught me to sear the racks on the grill and finish them in the oven. You can also sear them on the stove top if you wish. The benefit of searing on the grill is more racks fit on the grill than they do in a stovetop pan, so you can sear a bunch all at once. Also, my husband does the searing so that's one less job for me!
By waiting to add the herb and oil rub until after you have seared the racks, more of the flavor stays on the racks when they make their way to your plate.
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- 2 Frenched racks of lamb
- 8 cloves of garlic, finely chopped
- 3 T rosemary, finely chopped
- 2 T thyme, finely chopped
- 4 T Olive oil, divided
- Kosher salt
- Ground pepper
- 2 T olive oil
- Fresh ground pepper
- Remove lamb racks from fridge an hour or two before cooking. Heat oven to 400 degrees. In a small bowl mix garlic, herbs, salt, pepper and and 2 T olive oil. Set aside.
- Rub racks with remaining olive oil and generously season with salt and pepper. Sear both sides on grill or on the stovetop, about 5 minutes each side.
- Smear garlic, olive oil and herb mixture on both sides of the racks, place on roasting pan in middle of the oven. Check with a thermometer after 10 minutes. It will probably take 12-15 minutes. Racks are medium rare when they reach internal temperature of 120 degrees. Remove and let sit covered for 10 minutes before slicing.
- Enjoy eating these babies with your fingers!
THIS SERVES WELL WITH