Garlic and Herb Crusted Rack of Lamb
Ingredients:
- 1 rack of lamb
- 3 cloves of garlic, minced
- a few sprigs of thyme, finely chopped
- ¼ cup rosemary leaves, finely chopped
- ¼ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
The Victoria Hill Method:
- Preheat the oven to 200 degrees Celsius.
- Score the fat and sprinkle with salt and pepper.
- Place the racks in a hot pan and sear all the sides.
- Combine garlic, rosemary, thyme and olive oil in a bowl and then spoon the mixture over the lamb rack.
- Set the rack fat side up on a large rimmed baking sheet and cook for 30 minutes or until your desired level of doneness.
- Transfer the rack to a carving board, cover with foil and leave it to rest for 10 minutes.
- Serve with roast vegetables or salads.
Tips:
Use a meat thermometer to help you judge the doneness of the meat. The internal temperature should be between 50 and 60 degree for lamb that is medium rare.