Classic Rack of Lamb

I live for lamb chops. Juicy, tender, rare (please please give me rare), deep reddish pink, browned, crusty, herbed, fatty goodness. So when my father sent me on a mission to construct rack of lamb (what? 8 lamb chops in a row?) I was all by it. My version (with guidance from Mike the butcher at Corti Brothers) uses a simple

rub with olive oil, garlic, salt, pepper, fresh chopped rosemary and thyme. The trick is to not go overboard with the herbs. The lamb tastes so good on its own, the seasoning should complement the lamb, not dominate it.

Continue reading “Classic Rack of Lamb” »