- 2 (8-rib) frenched racks of lamb (each rack 1 1/2 lbs) trimmed of all but a thin layer of fat
- 1 1/2 teaspoon salt
- 3/4 teaspoon black pepper
- 1 teaspoon vegetable oil
- Ingredients for Herb Coating
- 1/2 head new garlic or 3 large regular garlic cloves, minced
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh thyme
- 2 teaspoons finely chopped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 tablespoon extra-virgin olive oil
- Special equipment: an instant-read thermometer
- Heat a dry 12” heavy skillet over high heat until hot, at least two minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in two batches if necessary, on all sides (not ends), about 10 minutes per batch.
- Transfer racks to a small 13 x 9” roasting pan.
COAT AND ROAST LAMB
- Put oven rack in middle position and preheat oven to 350 degrees
- Stir together garlic, herbs, salt, pepper and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers at 120 degrees Fahrenheit, 5 to 10 minutes more. Let stand, covered, 10 minutes. (internal temperature will rise to 125 to 130 degrees Fahrenheit for medium-rare while lamb stands)
- Cut each rack into 4 double chops.