Garlic-Crusted Roast Rack of Lamb
Recipe provided by: Food & Wine by Kenny Rochford
Servings: 8 | Prep time: 10 minutes | Cook time: 1 hour 45 minutes
Rack of lamb is a brilliant roast centerpiece dish because it’s impressive and surprisingly easy to make. This lamb recipe includes just five ingredients and 10 minutes of active cooking time. It’s one of our favorite ways to prepare a rack of lamb because it’s simply rubbed with plenty of garlic, rosemary, olive oil and salt before roasting. Since the seasoning is so simple, the dish pairs well with a range of sides, from risotto to green salads to roasted vegetables.
Mushroom risotto. Click the link for five fanastic upgrades for the creamy earthy dish.
Rochford’s preferred accompaniment is Merlot. The Medlock Ames property contains 30-year-old Merlot vines that produce wines of great balance and concentration.
In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.
Preheat the oven to 450°. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.
Carve the racks in between the rib bones and transfer to plates. Serve right away.