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Rosemary Rack of Lamb
You won't be silent when raving about this lamb! A classic dish prepared with traditional flavor combinations. A little lamb never tasted so good!
Ingredients
1 tbsp. fresh basil, chopped
1 tbsp. fresh thyme, chopped
1 tsp. fresh garlic, minced
1 tsp. salt
Fresh cracked pepper; 3 turns from pepper mill
2 tbsp. olive oil
2-12 oz. portions bone-in lamb (about 5 bones per portion)
1 tbsp. clarified butter
1 cup rosemary sauce
1 tbsp. fresh thyme, chopped
1 tsp. fresh garlic, minced
1 tsp. salt
Fresh cracked pepper; 3 turns from pepper mill
2 tbsp. olive oil
2-12 oz. portions bone-in lamb (about 5 bones per portion)
1 tbsp. clarified butter
1 cup rosemary sauce
Methods/steps
Mix first 6 ingredients together and rub on lamb.
Melt clarified butter in oven-safe pan on stovetop.
Sear lamb (meat side down) in pan for 2 minutes or until brown. Drain grease from pan.
Bake for 10 minutes (medium-rare) in 350-degree oven.
Remove from oven and cool slightly. Slice between lamb bones to about the middle of the bone.
Spread rosemary sauce on plate; stand lamb in center, sliced end up.
Garnish with fresh rosemary and serve with garlic mashed potatoes and poached asparagus.
Additional Tips
For the rosemary sauce, simmer rosemary in demi-glace as you reduce it.
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