Umami Recipes
Umami Recipes

Untested Recipes

Herb-Marinated Rack of Lamb

4 servings

servings

13 hours 10 minutes

total time

Ingredients

2 lamb racks (about 8 to 9 ribs each)

1/2 cup extra-virgin olive oil, plus 2 tablespoons

4 garlic cloves, unpeeled and crushed

2 (4-inch) rosemary sprigs, crushed

6 thyme sprigs, crushed

4 rosemary sprigs, for garnish

Freshly ground black pepper

Sea salt

Directions

Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.

The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.

Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.

To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.

Nutrition

Serving Size

-

Calories

530

Total Fat

54g

Saturated Fat

14g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

43mg

Sodium

247mg

Total Carbohydrate

4g

Dietary Fiber

2g

Total Sugars

0g

Protein

9g

4 servings

servings

13 hours 10 minutes

total time
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