Roasted Rack of Lamb

• portionen: 8 servings
• aktive zeit: 10 minutes
• gesamtzeit: 35 minutes

Zutaten

6 cloves garlic

6 large sprigs fresh rosemary, plus more for garnish if desired

3 tablespoons olive oil

2 tablespoons Dijon mustard

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

2 (about 2-pound) racks of lamb, frenched if desired

Flaky salt, for sprinkling (optional)

Anweisungen

Step 1

Prepare the following, adding each to the same medium bowl as you complete it: Finely grate 6 garlic cloves; pick the leaves from 6 fresh rosemary sprigs, then finely chop (4 to 6 tablespoons); add 3 tablespoons olive oil and 2 tablespoons Dijon mustard, 1 tablespoon kosher salt, and 1 teaspoon black pepper, and stir to combine.

Step 2

Place 2 lamb racks on a rimmed baking sheet (lined with aluminum foil for easier cleanup if desired). Spread the rosemary rub all over the lamb racks (about 1/4 cup each). Position the racks so the rib bones point down. Let sit at room temperature for 1 hour. (Alternatively, cover and refrigerate for up to 12 hours; let sit at room temperature for 1 hour before roasting uncovered.) After 30 minutes, arrange a rack in the upper third of the oven and heat the oven to 450ºF.

Step 3

Roast the lamb for 15 minutes. Flip the racks and roast until the thickest part registers 130ºF on an instant-read thermometer for medium-rare, about 10 minutes longer.

Step 4

Transfer the racks to a clean cutting board. Let rest for at least 10 minutes. To carve, cut between the rib bones into individual chops. Lightly sprinkle with flaky salt if desired. Place on a serving platter and garnish with more fresh rosemary if desired.

Nährwertangaben

• Portionsgröße: Serves 8
• Kalorien: 673 cal
• Gesamtfett: 62.4 g
• Gesättigtes Fett: 26.0 g
• Ungesättigtes Fett: 0.0 g
• Cholesterin: 0 mg
• Natrium: 565.0 mg
• Gesamtkohlenhydrate: 2.1 g
• Ballaststoffe: 0.9 g
• Zucker insgesamt: 0.1 g
• Eiweiß: 24.5 g