| Cuisine: French | Type: Main Course | Serves: 6 |
|
Source:
|
Cooking School of the Rockies |
|
Attributes:
|
|
|
Comments:
|
|
|
Serving Suggestions:
|
|
Ingredients:
|
2 racks of lamb, each with 6 chops 2 heads of garlic 1 bunch fresh thyme Olive oil Salt and white pepper |
|
Instructions:
|
1. Trim and French the racks of lamb. Lightly coat with olive oil and season with salt and pepper. 2. Sear racks over high heat in a Dutch oven. 3. Break up a head of garlic and place in pot. 4. Place a few branches of thyme over the racks. 5. Cover and place in a preheated 375° F. oven. 6. Roast until the internal temperature reaches 125°F. 7. Remove, tent with foil and allow to rest 8-10 minutes. 8. Cut between the bones and serve 2 chops per person. |
|
Related recipes:
|
None |
2003-01-22