Herbed Rack Of Lamb
Herbed Rack of Lamb
Prep Time: 
10minutes
Cook Time: 
30minutes
Herbed Rack of Lamb
Prep Time: 
10minutes
Cook Time: 
30minutes
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Ingredients
2 racks lamb (chine bones removed (each about 500 g / 1 lb)
 
2 tbsp olive oil (or melted butter)
 
2 cloves garlic (slivered)
 
2 tbsp herbes de Provence (or a mixture of dried thyme, rosemary, basil and marjoram)
 
1 tbsp Windsor® Black Peppercorns (freshly ground)
 
1 tbsp Windsor® Kosher Salt
 

 

Preparation
  1. Trim meat from ends of rib bones, exposing 2.5 cm (1 inch) of bone. If desired, wrap each rib bone with foil.
  2. Brush entire surface of each rack with oil or butter.
  3. Using a sharp paring knife, make a small slit in the meatiest part of each rib and stud each with sliver of garlic.
  4. Rub herbs, pepper and Windsor® Coarse Kosher Salt into the fatty side of each rack.
  5. Place the ribs in shallow roasting pan and bake at 425°F (220°C) for about 30 minutes or to desired doneness.
  6. Cover with foil and let stand for 5 minutes before carving between bones to serve.

Makes 4-6 servings.

Ingredients
2 racks lamb (chine bones removed (each about 500 g / 1 lb)
 
2 tbsp olive oil (or melted butter)
 
2 cloves garlic (slivered)
 
2 tbsp herbes de Provence (or a mixture of dried thyme, rosemary, basil and marjoram)
 
1 tbsp Windsor® Black Peppercorns (freshly ground)
 
1 tbsp Windsor® Kosher Salt
 

 

Preparation
  1. Trim meat from ends of rib bones, exposing 2.5 cm (1 inch) of bone. If desired, wrap each rib bone with foil.
  2. Brush entire surface of each rack with oil or butter.
  3. Using a sharp paring knife, make a small slit in the meatiest part of each rib and stud each with sliver of garlic.
  4. Rub herbs, pepper and Windsor® Coarse Kosher Salt into the fatty side of each rack.
  5. Place the ribs in shallow roasting pan and bake at 425°F (220°C) for about 30 minutes or to desired doneness.
  6. Cover with foil and let stand for 5 minutes before carving between bones to serve.

Makes 4-6 servings.