Rack of Lamb & Herb Rub Recipe

Rack of Lamb & Herb Rub Recipe

Posted by Michael Gallagher on April 09, 2020


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!

Herb Rub:

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.

Michael Gallagher

my Favorite Monk of The Holy Cross Monastery in Beaumont, Texas

Holy Cross Monastery