What could be more sophisticated than serving a succulent rack of lamb? This French-inspired recipe features delicate lamb chops rubbed with flavorful herbs & spices and roasted to a medium-rare perfection. It makes a lovely presentation for holidays or any time you want to serve an elegant meal. Smart Recipes, European Recipes, Lamb,Other Recipes, Recipes Lamb,Other European Rack Of Lamb Rack Of Lamb Recipe | CHEFBear.net PT1H20M Serves 8 4 Cloves Garlic 1 Small Bunch Fresh Rosemary Leaves 1 Small Bunch Fresh Thyme Leaves 1 Teaspoon Kosher Salt 2 Tablespoons Extra-Virgin Olive Oil 2 N/A Racks Of Lamb 1/2 Teaspoon Freshly Ground Balck Pepper 1 Small Bunch Fresh Parsley 2 Large Lemons In the bowl of a food processor, add garlic, rosemary, thyme & 1/2 teaspoon salt. While processor is still running, slowly drizzle in oil and process until mixture forms a paste. Line a large sheet pan with parchment paper and arrange lamb on it. Season meat with remaining salt and pepper. Brush tops of meat with herb mixture and set aside at room temperature for 1 hour. Meanwhile, preheat oven to 450 degrees. Roast meat until a meat thermometer inserted in the thickest part registers 125 degrees (medium-rare), about 25-30 minutes. Remove from oven, cover loosely with aluminum foil and allow meat to rest for 15 minutes. Carve into chops and garnish with parsley & lemon wedges to serve.

Rack Of Lamb

Rack Of Lamb Recipe


What could be more sophisticated than serving a succulent rack of lamb? This French-inspired recipe features delicate lamb chops rubbed with flavorful herbs & spices and roasted to a medium-rare perfection. It makes a lovely presentation for holidays or any time you want to serve an elegant meal.

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Recipe Information

Flavor Profile

European

Protein

Lamb,Other

Category

Main Dishes

Serves

8

Total Time

1 Hour 20 Minutes

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Ingredients

      • 4 Cloves Garlic
      • 1 Small Bunch Fresh Rosemary Leaves
      • 1 Small Bunch Fresh Thyme Leaves
      • 1 Teaspoon Kosher Salt
      • 2 Tablespoons Extra-Virgin Olive Oil
      • 2 Racks Of Lamb (Ends Frenched)
      • 1/2 Teaspoon Freshly Ground Balck Pepper
      • 1 Small Bunch Fresh Parsley (Chopped)
      • 2 Large Lemons (Cut Into Wedges)

Directions

  1. In the bowl of a food processor, add garlic, rosemary, thyme & 1/2 teaspoon salt. While processor is still running, slowly drizzle in oil and process until mixture forms a paste.
  2. Line a large sheet pan with parchment paper and arrange lamb on it. Season meat with remaining salt and pepper. Brush tops of meat with herb mixture and set aside at room temperature for 1 hour.
  3. Meanwhile, preheat oven to 450 degrees. Roast meat until a meat thermometer inserted in the thickest part registers 125 degrees (medium-rare), about 25-30 minutes.
  4. Remove from oven, cover loosely with aluminum foil and allow meat to rest for 15 minutes. Carve into chops and garnish with parsley & lemon wedges to serve.



Nutrition & Cost Facts

Calories

42 kcal

Carbs

3 g

Fat

3 g

Protein

0.46 g

Cost Per Serving

$0.22

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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