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2 racks of Lamb (about 1.8lbs each) 12 Yukon Gold potatoes 6 cloves of Garlic, unpeeled but with the ends chopped off 4 sprigs of Rosemary 4 sprigs of thyme 2 tbsps Herbes de Provence 2 teaspoons French Sea Salt 1 teaspoon Espelette pepper (or another pepper such as cayenne works as well) 3 tbsps of olive oil
Using a sharp paring knife, score the fat on the flat outside of the rack of lamb in a criss cross formation. This allows for better cooking. Drizzle a little olive oil in the bottom of a baking dish. Lay the racks down in the pan, fat side up. Sprinkle the salt as well as the Espelette pepper and Herbes de Provence evenly over the meat. I do not suggest adding fresh cracked pepper as it will burn under the broiler. You can add some after cooking if you wish.
Place your lamb racks and potatoes on the middle rack of your oven that is fully heated to 350 degrees. Depending on how you like your meat - set your oven timer for the following times: 12 minutes: medium rare (pink with a rosy center) 17 minutes: medium (pink all the way through) 22 minutes: medium well (gray with just a little pink in the center - not recommended - lamb is at its best when still pink)
Once the time is up, switch your oven to broil. Broil on high for 15 minutes. Keep an eye on the oven and turn your dish around if one side looks like it is starting to char. Broiling the racks of lamb will create for a delicious crust on the outside and a very juicy, flavorful meat on the inside. Remove from the oven and let rest for 5 minutes before slicing.
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