Grill-Roasted Rack of Lamb

aigneau. je t’aime. <3 you forever.

L’aigneau:

Ingredients:

1 lb frenched rack of lamb

3 garlic cloves, minced

2 sprigs rosemary, finely chopped

4 garlic cloves crushed with skin on

s&p

1) Take the lamb out and bring it to room temperature so it’s not super cold.

2) In a large skillet over high heat, heat the oil in the pan for about 2 minutes.  Make sure the pan is hot so you can get a nice sear on the lamb.

4) Season the lamb with s&p on both sides and then fat side down sear for 5 minutes on each side.

5) Meanwhile, preheat oven to 350.

6) Mix the rosemary, garlic, olive oil and s&p.

7) Transfer the lamb to a baking dish and brush garlic/rosemary mixture all over lamb. Also, add the whole smashed garlic cloves and drizzle some olive oil over the cloves to get some extra roasted garlic.

8)  Roast for about 15 minutes and then cover with foil and roast about 5-10 minutes more. The lamb will be medium rare.

6) Please don’t skip this step : let the lamb rest for 10 minutes. THEN slice up the chops.