Garlic Studded Rosemary Roast Rack of Lamb

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Garlic Studded Rosemary Roast Rack of Lamb

Post  justmecookin on Sat Dec 18, 2010 8:11 pm

Garlic-Studded Rosemary Roast Rack of Lamb

3 (1 1/2-pound) French-cut racks of lamb (8 ribs each)
Cooking spray
6 garlic cloves, thinly sliced (48 slices)
3/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh rosemary
1 teaspoon kosher salt

Place lamb, meat side down, on a broiler pan coated with cooking spray. Cut a 1-inch-deep slit between each rib on the underside of each rack; stuff 2 garlic slices into each slit. Turn lamb, meat side up; coat with cooking spray. Sprinkle with pepper and rosemary, pressing gently to adhere. Cover and marinate in refrigerator 8 hours or overnight.

Preheat oven to 450. Sprinkle lamb evenly with salt. Bake at 450 for 20 minutes or until a thermometer registers 145 (medium-rare) to 160 (medium). Cover with foil; let stand 10 minutes before slicing each rack into 8 pieces. Makes 12 servings (serving size: 2 chops)

justmecookin

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