Roasted Rack of Lamb | Olive Oil Jus
Serves 8
Ingredients:
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2 racks of lamb, 1 1/2 to 1 3/4 lbs. each, trimmed
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1 bunch morel mushrooms, baby carrots and aparagus
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1 small clove garlic, peeled and minced
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2 tbsp. kosher salt
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1/3 cup loosely packed fresh rosemary leaves
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1/2 tsp. freshly ground black pepper
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2 tsp. extra-virgin olive oil fresh rosemary, thyme, or lavender sprigs
Preparation:
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Prepare the rack of lamb at least 1 hour (or up to 4 hours) before cooking.
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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.)
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Cook vegetables and season to taste.
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Preheat oven to 425°F for medium rare (the temperature will rise about 10° when the lamb is out of the oven.)
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Transfer the rack to a carving board. Let rest for 10 minutes.
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Slice between the ribs to separate the chops for serving.
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Garnish with the fresh herb sprigs.
Cheers!


