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Recipes

Garlic and Herb Roasted Lamb Rack
Printable Version

Makes 4 servings

4 Callisons Garlic and Herb Seasoned Skewers
or other Seasoned Skewer of your choice
2 Frenched lamb racks (about 2 1/2 pounds total)
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper

There should be only a thin layer of fat over the meaty side of the racks; if too thick, trim fat carefully with a sharp knife.

Dry lamb well with paper towels. Skewer each rack lengthwise through the meaty portion with 2 skewers. Space the skewers so that there is maximum flavor infusion. Let sit at room temperature for at least 30 minutes or refrigerated overnight.

Preheat oven to 450°F.

In a shallow roasting pan, set the lamb racks with flat bony side down with meaty side up. Rub lamb with olive oil and then season meat on all sides with the salt and pepper. Roast for about 20 minutes, to 135 – 140°F internal temperature (medium-rare), or to the doneness you like. Let rest a couple of minutes before removing the skewers and before carving or serving. Carve into chops, cutting between bones.

Serve 3 to 4 chops per person. Serve with pan juices.

Recipes have been created by Chef Kathy Casey

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