RECIPES Rack of Lamb Email this recipe Servings: 6 Time: The lamb can be roasted as much as an hour before serving. Rack of lamb: • 1 cup olive oil • 1 sprig fresh thyme • 1 sprig fresh rosemary • 1 leaf fresh basil, chopped • 3 cloves garlic, peeled • 1 teaspoon sea salt • 3 racks of lamb (8 chops each) Herb crust: • 2 cups dried bread crumbs • 1 bunch Italian parsley, stems removed and chopped • 1 stick (1/2 cup) butter at room temperature • 1 tablespoon fresh chopped basil • 1 tablespoon fresh tarragon leaves • 1 teaspoon fennel seeds • Salt and pepper to taste • Splash of Ricard, Pernod or another anise-flavored beverage Directions For lamb: Combine oil, herbs, garlic and salt in a 2 quart mixing bowl. Add lamb and turn to coat. Marinate for 1 hour. Preheat oven to 450 degrees. Transfer lamb to a roasting pan and cook until medium rare/medium (145-155 degrees on a meat thermometer), or about 15-20 minutes. remove and transfer to a baking pan or a double sheet of heavy duty aluminum foil (ends up to keep juices from draining) large enough to hold all racks in one layer. Let rest for 10 minutes. For crust: Combine breadcrumbs and parsley in bowl of a food processor and pulse until crumbs turn into small grains. transfer to a mixing bowl and fold in the butter, herbs, fennel seeds, salt and pepper, and Ricard. Combine well. To assemble: Return lamb to roasting pan, reserving the juices in a separate bowl. Pat the crust mixture onto the meat of the lamb and roast at 450 degrees for about 5 minutes, just until the butter melts and the crust attains a slight crunch. Serve immediately, with the juices on the side. Lamb Recipes Legs | Racks | Loins | Shoulder Roasts | Variety | Marinades Veal Recipes Variety