Rack of lamb

Serves 4 people
Cooking time: 1 hour prep, 30 minutes cooking

Ingredients

  • 1 ⅔ lbs (750 g) rack of lamb
  • 1 Tbsp olive oil
  • 4 sprigs thyme
  • 4 sprigs rosemary
  • 1 clove garlic
  • Sea salt and freshly ground pepper
Wine suggestion: Shiraz

The fruity, lightly spicy flavour works very well with tender lamb.

Preparation

Rub an approx. 1 2/3 -lb (750 g) rack of lamb with a spice mix of olive oil with the leaves of 4 sprigs thyme and 4 sprigs rosemary, 1 clove diced garlic and some sea salt and ground pepper. Let sit at least 1 hour.

Fry in butter on all sides and then warm through for 20 minutes in an oven preheated to 350 °F (190 °C). After, let rest on counter in aluminium foil 10 minutes. Cut lamb chops between bones to separate.

Serve with fresh vegetables, such as mini asparagus and baked potatoes.

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