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Rack of Lean Lamb with Herbs and Roasted Shallots: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020
Listed in: Main Courses / Lamb

2 racks lamb (each about 8 ribs or 1 pound [455 g]), trimmed and frenched

1/4 cup (60 ml) olive oil, divided

4 cloves garlic, minced

2 tablespoons (12 g) minced fresh mint

2 tablespoons (3.4 g) minced fresh rosemary

1 tablespoon (2.4 g) minced fresh thyme

1/2 teaspoon coarse-ground pepper

8 shallots, peeled

1/2 teaspoon salt, or to taste

Cooking Instructions

Slice each rack in half so you have 4 sections of about 4 ribs each.

In a small bowl, mix together 2 tablespoons (28 ml) of the olive oil, garlic, mint, rosemary, and thyme. Smear the mixture evenly all over the surface of the meat and sprinkle evenly with the pepper. Wrap the meat in plastic and marinate in the refrigerator overnight.

The next evening, preheat the oven to 400°F (200°C, or gas mark 6).

Coat the shallots in a thin coating of olive oil and set aside.

Take out the racks from the refrigerator and peel away the plastic wrap, removing any large pieces of herb. Sprinkle lightly with salt. Heat the remaining 2 tablespoons (28 ml) of oil in a large ovenproof skillet over medium-high heat. Sear the fatty sides until golden brown, about 4 minutes. Flip the racks so they are sitting fat sides up. Arrange the prepared shallots around the lamb racks and place the pan in the oven. Cook for 20 to 25 minutes or until desired doneness—watch the shallots closely. Turn them once and remove if they are getting too browned. Let the racks rest for 10 to 15 minutes before cutting. To serve, slice the racks into chops and serve with a couple of the roasted shallots on the side.

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