Herb Crusted Rack Of Lamb

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Dh and i found this to be an easy, tasty way to prepare rack of lamb. it is from williams-sonoma kitchen. prep time includes marinating time. i believe dh and i had to cook longer than 15 mins for medium-rare. we skipped the lemon wedges as it was just the two of us and we weren't concerned about presentation.

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Steps

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In a small bowl , stir together the lemon zest , garlic , rosemary , thyme , and 1 / 4 cup olive oil.

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Spread the mixture evenly over the racks of lamb.

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Cover and refrigerate at least 1 hour or up to overnight.

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Preheat oven to 400f.

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Season the racks of lamb with salt and pepper.

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In a large ovenproof saute pan over medium-high heat , warm 2 tb olive oil.

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Add the lamb and cook until browned on both sides , about 7 minutes total.

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Transfer the pan to the oven and cook until the lamb is well browned and an instant-read thermometer inserted into the thickest part of the racks , away from the bone , registers 130f for medium-rare , about 15 minutes , or until done to your liking.

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Transfer the racks to a cutting board and let rest for 5 minutes.

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Carve into individual chops and serve the lemon wedges alongside.

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Ingredients

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lemon, garlic cloves, dried rosemary, dried thyme, extra virgin olive oil, racks of lamb, salt, fresh ground pepper