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Rack of Lamb with Garlic and Rosemary

June 16, 2010


Rack of Lamb with Garlic and Rosemary


  • 1 Rack of Lamb (8 Chops)
  • 1 T. Extra Virgin Olive Oil
  • 1 T. Unsalted Butter
  • 2 Garlic Cloves (minced)
  • 2 T. Fresh Rosemary
  • Salt and Freshly Ground Pepper
  • 2 Lemons


  1. Preheat oven to 450 degrees
  2. Cut rack of lamb in half (4 chops per person)
  3. Salt and pepper the lamb
  4. Mix together the garlic and rosemary
  5. Heat butter and oil to high
  6. Sear the lamb on both sides (about 2 minutes)
  7. Remove from heat, transfer to baking dish, cover the lamb with rosemary and garlic mixture and squeeze one lemon over the chops
  8. Put in preheated oven for approximately 7-10 minutes (depending on the degree of doneness)*
  9. Remove from oven and let rest about 8-10 minutes before carving
  10. Serve on warmed plates and garnish with additional rosemary and 1/2 of 1 lemon per plate

* If you are cooking many different selections of doneness, put the ones wanted Well Done in first at the top and back of the oven,  Medium will go in next in the center of the oven and the Rare ones going in last at the front of the oven so they will all be ready at the same time.



(Serves 2, 1 Rack)

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