Spring Menu 2015


  • 2 8-bone Racks of Lamb, frenched (a butcher request)
  • Salt and Pepper
  • 3 garlic cloves, mashed into a paste and seasoned with salt
  • 1 Tablesoon rosemary leaves, minced
  • Extra-Virgin Olive Oil

  1. Liberally season the lamb racks with salt and pepper.
  2. Make a paste out of olive oil, garlic and rosemary. Rub over the lamb. Allow lamb to rest at room temperature for an hour.
  3. Preheat the oven to 450°F . Season the rack of lamb with salt and pepper to taste.
  4. When the oven comes to temperature roast the lamb for 20 minutes until they are browned. They should reach an internal temperature of 125°F (medium-rare).
  5. Remove from oven and cover the lamb loosely with foil. Allow to rest for 10 minutes.
  6. Carve lamb by slicing between each bone. Serve.




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