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| Ⓒ Provided by Food & Wine |
By Kenny Rochford, Food & Wine
When lamb is at the center of the dinner table — especially something as
eye-catching as this rack of lamb — it makes the meal feel special. This
recipe is one of our favorite ways to prepare a rack of lamb because it's
simple but has wonderfully complex flavors from the marinade. You simply rub
the lamb with plenty of garlic, rosemary, olive oil, and salt before roasting
it on high heat, so the meat browns but remains medium-rare inside when it is
done cooking (add another minute or two to the roasting time if you prefer
your lamb to be cooked more).
More Recipe: Garlicky Braised Lamb Shanks with Sweet Peppers Recipe
Be sure to ask your butcher to french the racks, which means that all the
excess meat, fat, and cartilage is removed from the bones. This means that you
will have a cleaner presentation after roasting the meat, and that the the
meat and fat that would have been left on the bones don't burn while the meat
roasts.
Since the seasoning here is so simple, the dish pairs well with a range of
sides, from risotto to green salads to roasted vegetables. Mix and match your
sides to your preferences — a main course recipe this easy gives you time to
think about everything else.
Active Time: 10 mins
Total Time: 1 hrs 45 mins
Yield: 8
Ingredients
- 1 head of garlic (cloves peeled)
- ¼ cup rosemary leaves
- ¼ cup extra-virgin olive oil
- 2 racks of lamb, frenched (2 pounds each)
- Kosher salt and freshly ground black pepper
Directions
Step 1
In a mini food processor, combine garlic, rosemary and olive oil and process
until garlic is finely chopped. Season lamb racks with salt and pepper and rub
garlic-rosemary oil all over them. Set racks fat-side up on a large rimmed
baking sheet and let stand for 1 hour.
Step 2
Preheat oven to 450°F. Roast lamb in upper third of oven for 15 minutes. Turn
racks and roast for 10 minutes longer for medium-rare meat. Transfer racks to
a carving board, stand them upright and let rest for 10 minutes.
Step 3
Carve racks in between rib bones and transfer to plates. Serve immediately.
Serve With
Mushroom risotto.
Suggested Pairing
Rochford's preferred accompaniment is Merlot.
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