Rack of Lamb

Rack of Lamb Recipe

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Rack of lamb recipes are quite delicious and surprisingly easy to prepare.


You can get the lamb "frenched" at your butcher or meat counter at your grocery store.

Frenching simply means that the fat and tissue between each of the bones has been removed and the bones have been cleaned.


It makes for a nicer presentation of the meat, but is not necessary to make the recipe work.

Rack of lamb cooking is pretty simple. Just marinate the meat for a while to flavor it with fresh herbs and garlic, then just sear it and pop it in the oven for a short while.


Rack of Lamb

2 lamb racks (about 8 to 9 ribs each)

Marinade:
1/2 cup extra-virgin olive oil
4 garlic cloves, crushed
2 tablespoons fresh rosemary, crushed
2 tablespoons fresh thyme, crushed
freshly ground black pepper
salt

Mix all marinade ingredients together. Marinate lamb in marinade for several hours or overnight.

Preheat oven to 450ºF.

Scrape the garlic and herbs from the meat. Sear lamb rack in an ovenproof skillet for 2 to 3 minutes over a fairly high heat. Transfer to the oven and roast for 12 to 18 minutes, depending on desired doneness.

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Lamb Chops

Look here for another lamb recipe.


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Cooking Tips

Cooking Tip

Fresh or dried herbs?

For a recipe like this, where the herbs are such an important part of the flavor, I suggest always trying to use fresh herbs. You have a beautiful piece of meat, take the time to find fresh herbs to pair with it if possible.

If you do have to use dried herbs, use a smaller amount than you would with fresh. Try about 1/4 of the amount of the fresh herb called for in the recipe.













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