RACK FOR COOKIE SHEET RECIPES

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RACK OF LAMB WITH GARLIC AND HERBS RECIPE - EPICURIOUS



Rack of Lamb With Garlic and Herbs Recipe - Epicurious image

This celebration-worthy rack of lamb recipe yields tender, rosy meat and a beautifully browned crust flavored with fresh herbs and garlic.

Provided by Shelley Wiseman

Total Time 1 hr

Cook Time 20 min

Yield 8 servings

Number Of Ingredients 12

2 (8-rib) frenched racks of lamb (each rack 1½ lb), trimmed of all but a thin layer of fat
1½ teaspoons kosher salt
¾ teaspoon black pepper
1 teaspoon vegetable oil
½ head new garlic or 3 large regular garlic cloves, minced
¼ cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
½ teaspoon salt
½ teaspoon black pepper
1½ tablespoons extra-virgin olive oil
An instant-read thermometer

Steps:

  • Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
  • Transfer racks to a small roasting pan or baking sheet.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 125°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 130°F for medium-rare while lamb stands.)
  • Cut each rack into 4 double chops.

RACK OF LAMB WITH GARLIC AND HERBS RECIPE - EPICURIOUS



Rack of Lamb With Garlic and Herbs Recipe - Epicurious image

This celebration-worthy rack of lamb recipe yields tender, rosy meat and a beautifully browned crust flavored with fresh herbs and garlic.

Provided by Shelley Wiseman

Total Time 1 hr

Cook Time 20 min

Yield 8 servings

Number Of Ingredients 12

2 (8-rib) frenched racks of lamb (each rack 1½ lb), trimmed of all but a thin layer of fat
1½ teaspoons kosher salt
¾ teaspoon black pepper
1 teaspoon vegetable oil
½ head new garlic or 3 large regular garlic cloves, minced
¼ cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
½ teaspoon salt
½ teaspoon black pepper
1½ tablespoons extra-virgin olive oil
An instant-read thermometer

Steps:

  • Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
  • Transfer racks to a small roasting pan or baking sheet.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 125°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 130°F for medium-rare while lamb stands.)
  • Cut each rack into 4 double chops.

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