INGREDIENTS:
2 lamb racks (about 8 to 9 ribs each)
1/2 cup extra-virgin olive oil, plus 2 tablespoons
4 garlic cloves, peeled and crushed
2 (4-inch) rosemary sprigs, crushed
6 thyme sprigs, crushed
4 rosemary sprigs, for garnish
Freshly ground black pepper
Salt
METHOD:
The Day Before:
Clean the rib bones well by scraping off meat and sinew with a small sharp knife. You can also have your butcher “french” the racks for you.
Cut the racks in half so that each has four ribs.
Combine olive oil, crushed garlic, crushed rosemary, thyme sprigs, and freshly ground pepper in a large bowl. Add the lamb and coat well. Wrap well and marinate the racks overnight.
Day 2:
The next day, remove lamb racks from the marinade and wipe off racks to remove as much of the herbs as possible. Preheat oven to 400° F.
Heat a large sauté pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt — no additional pepper should be necessary. Sear the fat side down until golden, about 7 minutes. Turn over so that the fat side is up and then place racks in the oven to roast for 20 to 30 minutes. Let the racks rest for 10 minutes before cutting.
To serve, cut each lamb rack into four equal pieces, two bones per chop, and serve on individual plates or a platter with the accompaniments of your choice.
YIELD: 4 servings
