Ingredients

• 1 rack of lamb (about 2 pounds)
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh rosemary needles
• 3 garlic cloves, peeled and coarsely chopped
• 1 tablespoon pimentón (Spanish smoked paprika)
• Coarse salt (kosher or sea) and freshly ground black pepper
• 1 medium slice rye bread, broken into pieces

Directions

Step 1

Heat the oven to 450°F. Trim the lamb of excess fat, but leave a layer of fat over the meat. Cut about halfway down the bones between the chops; this allows the meat between them to become crisp.

Step 2

Place the lamb in a shallow roasting pan. Put the oil, garlic, rosemary, paprika, and salt and pepper (about 1/2 teaspoon each) in a food processor and purée; add the bread and pulse a few times to make rough crumbs. Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper.

Step 3

Roast the lamb for 18 to 20 minutes, then insert an instant-read meat thermometer straight in from one end into the meatiest part. If it reads 125°F or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove the lamb from the oven and let it rest for 5 minutes. Serve, separating the ribs by cutting down straight through them.

Ingredients

• 2 sprigs fresh thyme, plus sprigs for garnish
• 1 sprig fresh rosemary, plus sprigs for garnish
• 1 sprig fresh basil (stems and leaves)
• 1 sprig fresh sage (stems and leaves)
• 2 cloves garlic
• Coarse salt (kosher or sea)
• 1/4 cup red wine, such as an Australian Shiraz
• 1 teaspoon coarsely ground black pepper, plus additional for serving
• 1/4 cup plus 2 tablespoons extra virgin olive oil, plus extra for serving
• 1 trimmed 2-pound center-cut beef tenderloin
• Freshly ground black pepper
• Additional extra virgin olive oil for serving

Directions

Step 1

Strip the leaves from the thyme and rosemary sprigs and accumulate on a cutting board. Add the basil, sage, garlic, and 1 1/2 teaspoons of salt to the pile and coarsely chop. Transfer to a mixing bowl. Stir in the wine and 1 1/2 teaspoons of pepper, then slowly whisk in 1/4 cup of olive oil. Place the steaks in a large resealable plastic bag and pour the marinade over the meat. Refrigerate for 2 to 8 hours, turning the bag occasionally to redistribute the marinade.

Step 2

When ready to cook, preheat the oven to 250°F.

Step 3

Drain the meat and pat dry with paper towels. Season with salt and pepper. Place on a rack in a roasting pan. If you own one, insert a remote temperature probe in the thickest part of the meat. Otherwise, you’ll have to rely on an instant-read meat thermometer. Roast the meat until the internal temperature reaches 110°F. (The time will depend on the temperature of the meat when you started.) Remove the meat from the oven and tent with foil. Let rest for 15 minutes.

Step 4

Meanwhile, preheat a cast iron grill pan or large cast iron skillet over medium-high heat until hot. (You can also nish the tenderloin on a grill.) Rub the tenderloin with 2 tablespoons of olive oil, then sear on all sides until the outside is deeply browned and caramelized and the internal temperature is 125°F for rare; 135°F for medium rare. Transfer the meat to a cutting board and loosely tent with foil. Let rest for 5 minutes.

Step 5

Carve into 1/2-inch-thick slices, reserving the juices. Shingle the slices on a warmed platter. Drizzle the meat with the juices and additional olive oil and garnish with thyme and rosemary sprigs.