herb-crusted rack of lamb
carré panato alle erbe
TOTAL TIME: 1 hour, 45 minutes
MAKES: 4 to 6 servings
- 2 frenched racks of lamb (8 to 10 ribs each), chine bone removed
- 2 slices white sandwich bread, torn
- 1 garlic clove, roughly chopped
- 2 tablespoons roughly chopped flat-leaf parsley
- 2 tablespoons roughly chopped fresh mint
- 1/4 teaspoon chopped fresh thyme leaves
- 6 tablespoons unsalted butter
- Fine sea salt
- Freshly ground black pepper
Heat the oven to 375º
If necessary, trim the lamb of most of the fat, but do leave a thin layer to keep the meat moist.
Finely chop the bread in a food processor. Add the garlic, parsley, mint, and thyme and pulse to finely chop. Add the butter, 1/2 teaspoon salt and 1/8 teaspoon of pepper. Pulse until mixture just comes together.
Place racks, fat-side up, in a large baking dish (you may need to do one rack per dish) or on a heavy-duty, sided baking sheet. Season with salt and pepper. Divide the butter mixture in half and press butter mixture evenly over the top (fat-side) of the racks.
Roast racks 25 minutes, then tent loosely with foil and roast until thermometer inserted diagonally into the thickest part of meat registers 135º for medium-rare, about 10 minutes more. Transfer to cutting board and let stand 10 minutes. Cut racks into chops and serve.
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