RACK OF LAMB
Rack of Lamb:
Preheat the oven to 450 ˚F
Put the Herb Rub on both sides of the Frenched Rack of Lamb and bring to room temperature. About 20 minutes.
Put in a low roasting pan on the bottom level of the oven
Roast for 22 minutes
Let rest for 5 to 10 minutes before cutting and serving.
A la bonne bouffe! Joyeuse Pȃques!
The recipe makes enough for a large fish, a large loin of pork or a leg or 4 racks of Lamb.
12 cloves of garlic, smashed and peeled
1 tablespoon dried thyme
1 tablespoon dried oregano
2 tablespoons Kosher salt
2 teaspoons freshly ground black pepper
¼ teaspoon dried rosemary
¼ cup of olive oil
Cut the garlic into medium pieces. Place in blender along with the oregano, rosemary, thyme, salt, pepper, and olive oil. Blend until a smooth puree. Scrape down sides of the blender with a rubber spatula and, using the spatula, scrape into a small bowl. Reserve and use as directed in the recipes.
my Favorite Monk of The Holy Cross Monastery in Beaumont, Texas