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2, 1-1 ½ Lb. Racks of Lamb, frenched
½ Cup Cuisine Perel Walnut Grapeseed Oil
½ Bunch Italian Parsley, leaves only, chopped
¼ Bunch Fresh Mint, leaves only, chopped
3 T. fresh Rosemary, leaves only
Salt & Pepper to Taste
Serves 4
Preheat oven to 425 F
In mixing bowl, blend together parsley, mint, rosemary and all but 3 T of Cuisine Perel Grapeseed Oil
Place Lamb on heavy baking sheet, season with salt and pepper and firmly press ¾ herb mixture onto meat. Reserve ¼ herb mixture to garnish finished lamb before serving
Let stand 20 - 30 minutes at room temperature
Heat remaining oil in large skillet over high heat
Working in batches, quickly sear lamb until brown, about 3-4 minutes each side
Transfer to baking sheet and place in oven
Roast lamb until thermometer reads 125 F for med.-rare, about 15 minutes
Remove from oven, let stand for 15 minutes, cut lamb between bones and serve chops garnished with remaining herb mixture
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