Ingredients: |
Ingredients: 1 rack of lamb (6 ribs a piece) approx. 1¼ to 2 lbs. 2 tsp. fresh rosemary, chopped 1 tsp fresh thyme, chopped 2 Tbsp. olive oil 2 cloves garlic, peeled and minced salt & pepper, to taste [Optional] red currant jelly
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Directions: |
Directions:Marinate the lamb with a rub made from a mixture of rosemary, thyme, and garlic. Sprinkle with pepper. Pour olive oil into a thick plastic bag and place the lamb rack in the bag. Spread the oil around so that it coats the lamb rack all over. Squeeze out as much air as possible and seal the bag. Place the bag in a container (in case of the bag leaks) and put in the refrigerator overnight, or leave at room temperature for 1½ to 2 hours before cooking. If refrigerated overnight, bring to room temperature by leaving it out for 1½ to 2 hours before cooking. [Note: if the lamb is not at room temperature, it will be hard for it to cook evenly.] Preheat oven to 450º. Score the fat by making sharp shallow cuts spaced an inch apart through the fat. Sprinkle with salt and pepper. Place in the pan fat side up (e.g., bone side down). Wrap the exposed ribs in a little foil (so they don't burn), Roast for the first ten minutes at high heat (450º) to brown. Then reduce the heat to 300º and cook for an additional 10 to 20 minutes longer (depending on the size of the rack, if you are cooking more than 1 rack, and how rare or well done you want). If using a meat thermometer, insert in the thickest part of the meat - 125º for rare; 135º for medium-rare. Remove from oven, cover with foil and let rest for 15 minutes. Cut lamb chops away from the rack by slicing between the bones. [Optional: Mix the juice of racks in the pan with some red currant jelly. Before the jelly breaks down (melts), pour over the lamb chops and serve.] Serve 2 - 3 chops per person. |