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Garlic & Herb Crusted Rack of Lamb

Rack of lamb has the reputation of being difficult, but really it's one of the easiest preparations there is. With a classic Provençal rub of garlic and rosemary, it's showy and delicious... and a great pairing for any robustly flavored Rhone-style red wine.

Serves: 4
Prep Time: 10
Cook Time: 25
Total Time: 60

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Ingredients

  • 6 Large cloves of garlic, finely chopped
  • 6 Sprigs of rosemary, finely chopped
  • 1 ½ tbsp Extra virgin olive oil
  • 1 Rack of lamb (8 ribs, divided into two 4 rib racks)
  • Salt
  • Pepper

Directions

  • Preheat oven to 450°F.
  • Combine garlic, rosemary, and olive oil in a small bowl.
  • Season the lamb generously with salt and pepper, then coat with the garlic rosemary mixture. Leave the lamb at room temperature for at least 30 minutes.
  • Place lamb on aluminum foil-lined baking sheet and bake for 12-15 minutes. Rotate the lamb and cook for an additional 8-10 minutes.
  • Remove lamb from oven and allow to rest on a cutting board, covered, for 10 minutes. It’s helpful to lean the racks up against each other before covering them.
  • After resting, slice into chops and serve.

Pairs With: Esprit de Tablas/Beaucastel, En Gobelet, Mourvedre

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