- 4 rack of spring lamb, thawed
- 1 1/2 teaspoons [7.5 mL] olive oil
- 1 garlic clove, minced
- 1 tablespoon [15 mL] coarsely ground black pepper
- 1 tablespoon [15 mL] finely chopped fresh chervil
- 1/2 teaspoon [2.5 mL] rosemary
- 1/2 teaspoon [2.5 mL] coarse salt
- 1/4 teaspoon [1 mL] thyme
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- Pat dry thawed rack of lamb; brush rack fo lamb with olive oil.
- Mix together minced garlic, coarsely ground black pepper, finely chopped fresh chervil, rosemary, coarse salt and thyme.
- Rub rack of lamb on both sides with mixture; arrange into a glass dish.
- Cover dish and leave rack of lamb to macerate, refrigerated, for at least 2 hours.
- Preheat oven to 475°F [245°C]; preheat a shallow iron-cast or metal frypan into preheated oven.
- Remove from marinade and transfer drained rack of lamb, fat side up, into hot frypan.
- Transfer into preheated oven for approximately 20 minutes, until inside meat temperature reaches 130°F [54°C].
- Transfer done rack of lamb onto a cutting board.
- Loosely covered with al foil, leave rack of lamb to rest for 5 minutes.
- Slice rack between ribs, and serve.
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