For special occasions, nothing beats rack of lamb. It is simple, elegant and so delicious.

I had an old friend come out to visit Idaho a few weeks ago. I wanted to serve her something really special as a thank you for making the long trek out here, so it had to be rack of lamb.

I went with this Gourmet recipe, which accompanies the lamb with a few herbs and garlic, as I wanted to keep it simple. Rack of lamb is so good, you don’t need want to cover up the delicate flavor with too many ingredients.

The dish was lovely and well received by everyone. The luxurious taste of rack of lamb paired with fresh herbs made our reunion dinner quite memorable.

  • 1 rack of lamb
  • Salt and pepper
  • 1 teaspoon vegetable oil
  • 2 cloves of garlic, minced
  • 1/8 cup of parsley, finely chopped
  • 1/2 tablespoon fresh thyme, finely chopped
  • 1 teaspoon rosemary, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 tablespoon extra-virgin olive oil

Heat a large cast iron skillet over high heat. Pat lamb dry and sprinkle on both sides with salt and pepper.

Heat oven to 350°.

Heat oil in skillet. Add lamb to hot skillet, and brown on both sides.

Stir together garlic, herbs, salt, pepper and olive oil. Coat the meaty part of the rack, by pressing this mixture onto lamb.

Place lamb into oven and roast for 15 minutes. Cover with foil, and roast about 10 minutes more (check with a digital thermometer until internal temperature reaches your desired doneness. Remove from the oven and let the lamb rest, while covered for an additional 10 minutes.

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