Roasted Rack of Lamb

I actually have half a rack of lamb pictured in the picture.  Lamb was on sale for Easter and I jumped on it.  Miss F's favorite meat is probably lamb, but we don't have it that often.  I figured I started her on lamb with herb roasted lamb chops last year, why not try a pricier cut on Easter Sunday?  She (and C) gobbled it right up.  We ate the entire (half) rack.  Thanks so much to The Imitation Chef for the fantastic recipe.  I am not sure how often I will get to make it in the future considering the half rack was $18 on sale, but I know I want to make it again soon for my favorite tiny carnivore.

Roasted Rack of Lamb

3 tablespoons olive oil, divided
1 teaspoon salt
½ teaspoon pepper
2 tablespoons minced garlic
2 teaspoons dried rosemary
2 teaspoons dried thyme
1 rack of lamb, trimmed and Frenched

Preheat oven to 450 degrees and move oven rack to center position. In a bowl combine 2 tablespoons of olive oil, salt, pepper, garlic, rosemary and thyme. Heat 1 tbsp olive oil in a cast iron grill pan over high heat. Season the rack with the herb mixture and sear in pan for 1-2 minutes on each side. Wrap the bones in foil to prevent burning. Transfer the rack to a baking dish and roast for 20 to 30 minutes, until the internal temperature is 130 degrees. Remove from the oven, cover with foil and let rest for 10 minutes. Slice and serve.

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Herb Roasted Lamb Chops

I have always had ham on Easter, but this year I was ready for a change. I had company coming into town the day after Easter and I need something simpler for dinner that didn't produce a mountain of leftovers. Lamb was on sale, so I decided to give it a shot. It was the first time I have ever cooked lamb and it certainly won't be the last. Miss F gobbled it right up. She liked it so much that she was even happy to eat a green bean or two. I got to use my fresh herbs from the front stoop again, which just thrills me. They have already paid for themselves ten-fold.

Herb Roasted Lamb Chops

2 large garlic cloves, pressed
1 teaspoon fresh thyme leaves, lightly crushed
1 teaspoon fresh rosemary leaves, lightly crushed
½ teaspoon coarse kosher salt
2 teaspoons extra-virgin olive oil, divided
2 1¼ inch thick lamb loin chops

Mix first 4 ingredients and 1 teaspoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.

Preheat oven to 400 degrees. Heat remaining olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes.

Adapted from Bon Appetit

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