Rosemary Rack of Lamb
As the old saying goes, March comes in like a lion and goes out like a lamb! Celebrate the close of winter with this easy, fast and soul-warming rack of lamb preparation. Serve alongside a creamy polenta and some roasted winter vegetables.
Recipe images by Bruce Plotkin Photography.
Method
Making the Dry Rub
- Combine onion powder, paprika, black peppercorns and salt in a blender.
- Pulse until black pepper is cracked and rub is mixed.
- Reserve.
Making the Herb Coating
- Fine chop the rosemary and thyme leaves.
- Add extra virgin olive oil and toss to combine.
- Reserve.
Cooking the Lamb
- Preheat oven to 450'F and put oven rack in middle position.
- Bring the rack of lamb to room temperature, pat dry and massage dry rub into meat generously.
- Heat a 12-in heavy skillet until hot, add oil and then place the rack in the pan.
- Brown rack on all sides except for the ends, about 10 mins total.
- Transfer browned rack to a roasting pan and coat the lamb meat with the herb mixture, pressing in to adhere if necessary.
- Roast uncovered for 10 minutes, then cover with foil and cook until a thermometer reads 120-125'F.
Serving the Lamb
- Once cooked, remove lamb from oven and allow the lamb to rest, covered, for 10 minutes.
- Once rested, slice the rack into 4 double chops and serve with your favorite sides.
