Rosemary Rack of Lamb
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 8 appetizer servings
Ingredients
- 3 racks (8 ribs each) frenched lamb racks, trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 8 garlic cloves, peeled
- 4 tablespoons coarse-ground Dijon mustard
- 3 tablespoons dried herbs de provence
- ¼ cup extra-virgin olive oil
- Vegetable or canola oil, for brushing grates
- Juice of 1 lemon, for serving
Procedure
Using a sharp slicing or boning knife, cut the lamb racks into individual chops. Place on a rimmed baking sheet and season on all sides with salt and pepper.
In the bowl of a food processor fitted with a metal blade, add garlic, mustard, herbs and process using pulses until roughly chopped. With machine running, drizzle in enough olive oil to form a coarse paste. Remove the garlic and mustard paste from the food processor and rub all over the lamb chops. Cover chops with plastic wrap and marinate at room temperature for 30 to 60 minutes.
Preheat a Dutch oven on medium high. Add the oil, and place the lamb chops on in your Dutch oven fat-side down and cook for 4 to 5 minutes. Using tongs, turn the chops and cook to medium rare, about 3 to 4 minutes longer.
To serve, place chops on a serving platter and sprinkle with lemon juice, Garnish with additional parsley leaves and serve immediately.
In the bowl of a food processor fitted with a metal blade, add garlic, mustard, herbs and process using pulses until roughly chopped. With machine running, drizzle in enough olive oil to form a coarse paste. Remove the garlic and mustard paste from the food processor and rub all over the lamb chops. Cover chops with plastic wrap and marinate at room temperature for 30 to 60 minutes.
Preheat a Dutch oven on medium high. Add the oil, and place the lamb chops on in your Dutch oven fat-side down and cook for 4 to 5 minutes. Using tongs, turn the chops and cook to medium rare, about 3 to 4 minutes longer.
To serve, place chops on a serving platter and sprinkle with lemon juice, Garnish with additional parsley leaves and serve immediately.
Rosemary Rack of Lamb
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 8 appetizer servings
Ingredients
- 3 racks (8 ribs each) frenched lamb racks, trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 8 garlic cloves, peeled
- 4 tablespoons coarse-ground Dijon mustard
- 3 tablespoons dried herbs de provence
- ¼ cup extra-virgin olive oil
- Vegetable or canola oil, for brushing grates
- Juice of 1 lemon, for serving
Procedure
Using a sharp slicing or boning knife, cut the lamb racks into individual chops. Place on a rimmed baking sheet and season on all sides with salt and pepper.
In the bowl of a food processor fitted with a metal blade, add garlic, mustard, herbs and process using pulses until roughly chopped. With machine running, drizzle in enough olive oil to form a coarse paste. Remove the garlic and mustard paste from the food processor and rub all over the lamb chops. Cover chops with plastic wrap and marinate at room temperature for 30 to 60 minutes.
Preheat a Dutch oven on medium high. Add the oil, and place the lamb chops on in your Dutch oven fat-side down and cook for 4 to 5 minutes. Using tongs, turn the chops and cook to medium rare, about 3 to 4 minutes longer.
To serve, place chops on a serving platter and sprinkle with lemon juice, Garnish with additional parsley leaves and serve immediately.
In the bowl of a food processor fitted with a metal blade, add garlic, mustard, herbs and process using pulses until roughly chopped. With machine running, drizzle in enough olive oil to form a coarse paste. Remove the garlic and mustard paste from the food processor and rub all over the lamb chops. Cover chops with plastic wrap and marinate at room temperature for 30 to 60 minutes.
Preheat a Dutch oven on medium high. Add the oil, and place the lamb chops on in your Dutch oven fat-side down and cook for 4 to 5 minutes. Using tongs, turn the chops and cook to medium rare, about 3 to 4 minutes longer.
To serve, place chops on a serving platter and sprinkle with lemon juice, Garnish with additional parsley leaves and serve immediately.