Chef ChatChef:
Robyn Fennessey |
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Food Mood:
Holiday |
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Cuisine:
Irish |
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Servings: 4-6 |
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Ingredients |
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| 2 Lamb Racks, cleaned and frenched (see note) Olive oil Salt Black pepper 2 Tbsp fresh rosemary, chopped |
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Method |
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| Preheat oven to 375° F. Season racks of lamb with salt and black pepper. In a sauté pan, heat oil and sear lamb on all sides. Place racks on roasting pan with meat side up. Sprinkle the chopped rosemary over the meat. Wrap exposed bone with foil to prevent burning. Roast lamb racks 20 to 30 minutes or until internal temperature is 125 degrees for rare and 130 degrees for medium-rare. Let racks rest for at least 15 minutes before carving. Serve with rosemary-brandy sauce. |
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Notes |
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| "French" means to clean the rack bones of any fat and meat, not removing the loin at the bottom. Use a boning knife to remove the excess meat and fat. |
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