Yield: 8 servings
|4||Lamb racks; defrosted|
|1½ teaspoon||Olive oil|
|1||Garlic clove, minced|
|1 tablespoon||Black pepper; coarse crushed|
|1 tablespoon||Chervil; minced, fresh|
|½ teaspoon||Rosemary; dried|
|½ teaspoon||Coarse salt|
|¼ teaspoon||Thyme; dried|
Pat lamb dry and brush all over with oil. Combine garlic, pepper, chervil, rosemary, salt and thyme. Rub into lamb; cover and refrigerate for at least 2 hours.
Set shallow roast pan in oven and preheat to 475F(240C). Place lamb racks in pan fat side up and roast for 10 minutes. Reduce heat to 375F(190C) and roast another 20 minutes or until internal temperature reaches 130F(54C). Transfer to cutting board and let stand, covered with tent of foil, for 5 minutes. Carve between ribs to serve.