Rack of Lamb

If you’re looking for a simple and impressive dinner entrée, consider rack of lamb. It was the perfect choice for a festive Sunday dinner during the holiday season, definitely worthy of inclusion on the special occasion roasts list.

It really is quite easy. Just mix together an herb and oil paste. Rub it over the meat and let stand for an hour. Roast for 30 minutes, let stand for 15, and serve.

I sliced between the ribs and served it laying down on its side. Afterwards Wayne told me that the restaurant he worked at decades ago served them standing upright on the plate. That’s even more impressive, don’t you agree?

Rack of Lamb

• 2 (8-rib) racks of lamb about 1 1/4 pounds each
• 3 cloves garlic
• 3 tablespoons fresh rosemary leaves
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper freshly ground
• 2 tablespoons olive oil

Combine everything but the lamb in a small food processor and make a paste. Rub over the lamb and let set at room temperature for an hour.

Roast in a pre-heated 450 degree oven for 25-30 minutes, or until temperature reaches 125 degrees for medium-rare.

Tent with foil for 15 minutes, then carve and serve. Garnish with fresh parsley and lemon wedges if desired.