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
Freshly ground black pepper
Salt
4 rosemary sprigs, for garnish
METHOD:
The Day Before:
Trim excess fat and clean the rib bones by scraping away any remaining meat or sinew with a small sharp knife. (You can ask your butcher to “French” the racks for you.) Cut each rack in half to create four smaller portions, about four ribs each.
In a large shallow dish or bowl, combine ½ cup olive oil with crushed garlic, rosemary, thyme, and a few grinds of black pepper. Add the lamb racks and coat thoroughly on all sides.
Cover tightly and refrigerate overnight, turning the racks once if possible to ensure even flavor.
Day of Roasting:
Preheat the oven to 400°F. Remove lamb from the refrigerator and let it come to room temperature for 30 minutes.
Remove the racks from the marinade and gently wipe off excess herbs so they don’t burn during searing.
Heat 2 tablespoons olive oil in a large ovenproof sauté pan over medium-high heat. Season the lamb generously with salt. Place the racks fat side down and sear until deep golden brown, about 6–7 minutes. Turn the racks over so the fat side is facing up.
Transfer the pan to the oven and roast for 20–25 minutes, or until the internal temperature reaches 125°F for medium-rare (130–135°F for medium).
Remove from the oven, tent loosely with foil, and let rest for 10 minutes to allow the juices to settle.
Slice into chops, two ribs per serving, and arrange on a warm platter. Garnish with fresh rosemary sprigs.
SERVING SUGGESTIONS:
- Serve with roasted root vegetables, garlic mashed potatoes, or a creamy polenta.
- Pair with mint chimichurri or a red wine reduction for a flavorful sauce.
- A side of haricots verts or asparagus dressed with lemon butter complements the rich lamb beautifully.
- Pair with a bold red wine such as Cabernet Sauvignon, Syrah, or Pinot Noir.
YIELD: 4 servings
