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