Zest of 1 lemon
4 garlic cloves
1 tablespoon crushed dried rosemary
1 tablespoon crushed dried thyme
1/4 cup extra-virgin olive oil
2 tablespoons extra-virgin olive oil
2 lamb racks
Salt
Freshly-ground black pepper
1 lemon
Directions: one line for each direction. When saved the lines will be numbered.
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 racks of lamb, cover and refrigerate for at least 1 hour or up to overnight.
Preheat an oven to 400 degrees.
Season the racks of lamb with salt and pepper. In a large ovenproof sauté pan over medium-high heat, warm the 2 tablespoons 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 racks, away from the bone, registers 130 degrees for medium-rare, about 15 minutes, or until done to your liking.
Transfer the racks to a cutting board and let rest for 5 minutes. Carve into individual chops and serve the lemon wedges alongside.
This recipe yields 4 servings.
Comments: Part of the rib section, a rack of lamb typically includes 8 chops and boasts rich, tender meat. For the best flavor, cook the lamb using high heat until it is medium-rare.
Notes: Recipe from the Williams-Sonoma Kitchen
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 186
Calories from Fat 94.0%
Total Fat
20g
Cholesterol
0mg
Sodium
1mg
Carbohydrate
3g
Dietary Fiber
trace
Protein
trace
Exchanges: 0 Vegetable
Rating: ()
Added On: November 20, 2008
* Williams-Sonoma at http://www.williams-sonoma.com
