There’s no better way to enhance any cut of lamb than with a coating of garlic, rosemary, olive oil, and lemon juice, but feel free to adjust the garlic and rosemary up or down depending on your taste preference. Creamy polenta or whipped mashed potatoes are a perfect accompaniment along with roasted Brussels sprouts or glazed carrots.
- 1 rack of lamb with 8 ribs, frenched (see “Healthy Ingredient Spotlight” below)
- 3 large cloves garlic, peeled and coarsely chopped
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1 tablespoon fresh rosemary needles, plus extra sprigs for garnish
- 1 tablespoon fresh lemon juice or balsamic vinegar
- Coarse sea salt
- Freshly ground black pepper
Place the rack of lamb bone side down on a rimmed baking sheet or in a roasting pan. Add the garlic, olive oil, rosemary, and lemon juice or balsamic vinegar to the bowl of a small food processor and pulse until the garlic is finely chopped. Coat the lamb on all sides with the mixture, and season generously with salt and pepper. Allow the lamb to stand at room temperature for one hour.
Put an oven rack in the center position and preheat the oven to 450°F. Roast the lamb for 20 to 25 minutes for medium-rare or until the internal temperature on an instant-read meat thermometer registers 125°F. (Roast the lamb 5-10 minutes longer if you prefer it less pink.) After removing it from the oven, loosely tent the lamb with aluminum foil and allow it to rest for 15 minutes. To serve, slice the rack into individual chops and divide them between two dinner plates, fanning them in a semicircle. Top with a drizzle of olive oil and garnish with rosemary sprigs, if desired.
|Yields 2 servings.|