I recently discovered just how easy it is to cook a rack of lamb. Not only will your meal look impressive, but it comes together with a few simple steps. You need a little bit of time, but very little effort to produce a show stopping dinner.
Recipe adapted (just a bit) from Food & Wine
1/4 cup olive oil
2 rack of lamb, frenched (about 2 pounds each)
salt and pepper to seasons
Prepare a large rimmed baking sheet with a layer of foil. In a small food processor, combine the garlic, rosemary and olive oil until the garlic is finely chopped. Season your racks of lamb with salt. Spread the rosemary garlic oil on all side of them and set them fat side up on your prepared baking sheet. Allow the rack so lamb to rest for 1 hour.
Preheat your oven to 450F, with your oven rack in the upper 1/3 of your oven. Roast the racks for 15 minutes. Turn the racks and roast for another 10 minutes for medium rare. Place the racks on a cutting board and set them upright. Allow them to rest for 10 minutes. Carve the racks between the rib bones and serve immediately.
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