October 26, 2017
Dinner, Main Dish, Lamb/Mutton,
Fruit, Lemon, Easy/Beginner Cooking, Christmas, Entertaining, Romantic Dinner, Sunday Dinner, Oven Roast, Stove Top, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Herbs, Kosher Meat more
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"My favorite way to prepare rack of lamb - so easy and so tasty! Adapted from a Williams Sonoma recipe. Most racks come already frenched, but if not, there are lots of videos on how to do it on the internet. I find Gordon Ramsay's the best."
In a small bowl, stir together the lemon zest, garlic, rosemary, thyme and the 1/4 cup olive oil. Spread the mixture evenly over the rack of lamb, cover and refrigerate for at least 1 hour or up to overnight.
Preheat an oven to 400ºF.
Season the racks of lamb with salt and pepper. In a large ovenproof sauté pan, over medium-high heat, warm the 2 Tbs. oil. Add the lamb and cook until browned on both sides, about 7 minutes total.
Transfer the pan to the oven and cook until the lamb is well browned and an instant-read thermometer inserted into the thickest part of the rack, away from the bone, registers 130ºF for medium-rare, about 15-18 minutes, or until done to your liking. We like it very rare, so only cook it to 125ºF.
Transfer the rack to a cutting board and let rest for 5 minutes. Carve into individual chops and serve the lemon wedges alongside.
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