Rosemary Rack of Lamb
You won't be silent when raving about this lamb! A classic dish prepared with traditional flavor combinations. A little lamb never tasted so good!
Ingredients
- 1 tablespoon(s) fresh basil, chopped
- 1 tablespoon(s) fresh thyme, chopped
- 1 teaspoon(s) fresh garlic, minced
- 1 teaspoon(s) salt
- 1 dash(es) Fresh cracked pepper; 3 turns from pepper mill
- 2 tablespoon(s) olive oil
- 2 portions bone-in lamb (about 5 bones per portion)
- 1 tablespoon(s) clarified butter
- 8 floz rosemary sauce
Instructions
- Mix first 6 ingredients together and rub on lamb.
- Melt clarified butter in oven-safe pan on stovetop.
- Sear lamb (meat side down) in pan for 2 minutes or until brown.
- Drain grease from pan.
- Bake for 10 minutes (medium-rare) in 350-degree oven.
- Remove from oven and cool slightly.
- Slice between lamb bones to about the middle of the bone.
- Spread rosemary sauce on plate; stand lamb in center, sliced end up.
- Garnish with fresh rosemary and serve with garlic mashed potatoes and poached asparagus.
- For the rosemary sauce, simmer rosemary in demi-glace as you reduce it.
Nutrition
Calories: 1385.38kcalCarbohydrates: 11.81gProtein: 57.2gFat: 132.03gSaturated Fat: 29.32gCholesterol: 223.8mgSodium: 3356.19mgFiber: 1.72gSugar: 0.11g
Tried this recipe?Let us know how it was!