2 lamb racks (about 8 ribs each)
1/2 cup extra-virgin olive oil plus 2 T.
4 garlic cloves
4 rosemary sprigs
4 thyme sprigs,
black pepper and sea salt
Have the butcher clean the rib
bones or scrape 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. Season
the lamb with salt and freshly gound black pepper.
Wrap well in plastic rap and marinate the racks
NOTE: The lamb used for this dish
Australian rack of lamb from Costco
The next day remove the lamb from
the marinade and scrape off as many herbs as
Preheat the oven to 450 degrees
F. Heat a large saute pan over medium-high heat
and add 2 tablespoons of olive oil. Season the
lamb with salt, 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 17 to 20 minutes for rare. Check internal
temperature with a meat thermometer. 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
Red Pepper Coulis
4 red bell peppers
2 cloves garlic, minced
1/2 teaspoon fresh thyme leaves (no stems)
1/4 cup extra-virgin olive oil
1 medium shallot finely diced
Salt and fresh ground black pepper, to
Method: Roast peppers over open
flame (or under broiler) until skin is blackened.
Place in bowl and cover with plastic wrap for
15 minutes. Peel and roughly chop the peppers.
Place the red peppers in a bowl
of food processor. Add the garlic, diced shallot
olive oil and thyme leaves, puree until combined
and smooth. Use as is or pass through a fine
mesh to get a smoother mixture.
for Ratatouille here.