Roasted Rack Of Lamb

• portions: Makes 4 Servings

Ingrédients

2 14-16oz Frenched Racks of Lamb with 8 bones per rack

3 Medium Fresh Rosemary Sprigs, Leaves Stripped and coarsely chopped

5 Fresh Thyme, Leaves Stripped and Coarsely Chopped

5 Tablespoons Extra Virgin Olive Oil

Instructions

1. Using a sharp knife, trim all but a thin layer of fat from the lamb, then carefully score the fat side of each rack in a crosshatch pattern.

Combine herbs with 3 tablespoons of the olive oil and rub the mixture all over the lamb. Season well with freshly ground black pepper, place the racks in a baking dish, and cover with plastic wrap. Refrigerate at least 8 hours or overnight.

2. Heat the oven to 425 degrees and arrange oven rack in the middle of the oven. Uncover the lamb and season well with salt. Let sit at room temperature while the oven heats, at least 20 minutes, then blot lightly with a paper towel.

3. Heat a large oven safe frying pan or cast iron skillet over medium heat.When hot, add remaining 2 tablespoons olive oil.

4. Place lamb racks in the pan, fat side down, and sear until lightly browned, about 6 minutes. Remove from heat and stand racks up in the pan by nesting, or propping one rack against the other with the bones crisscrossing and the seared, fat covered sides facing out.

5. Place the pan in the oven for 15 minutes, then reduce the temperature to 325 degrees. Continue roasting until the internal temperature of each rack reaches 160 degrees and then 5 to 10 minutes more. Remove from the oven and allow to rest 10 minutes before carving. Cut each rack between the bones into four double chops and serve.