Roasted Rack of Lamb | Olive Oil Jus

 

Serves 8

 

Ingredients:

• 2 racks of lamb, 1 1/2 to 1 3/4 lbs. each, trimmed

• 1 bunch morel mushrooms, baby carrots and aparagus 

• 1 small clove garlic, peeled and minced

• 2 tbsp. kosher salt

• 1/3 cup loosely packed fresh rosemary leaves

• 1/2 tsp. freshly ground black pepper

• 2 tsp. extra-virgin olive oil fresh rosemary, thyme, or lavender sprigs

 

Preparation:

• Prepare the rack of lamb at least 1 hour (or up to 4 hours) before cooking.

• Chop together the garlic, salt, rosemary, and pepper to make a coarse rub. Rub the racks with the mixture, over, and set aside. (If you are not going to cook them within 2 hours, refrigerate, bring to room temperature an hour before cooking.)

• Cook vegetables and season to taste.

• Preheat oven to 425°F for medium rare (the temperature will rise about 10° when the lamb is out of the oven.)

• Transfer the rack to a carving board. Let rest for 10 minutes.

• Slice between the ribs to separate the chops for serving.

• Garnish with the fresh herb sprigs.

 

Cheers!