Roasted Lamb Chops with Garlic and Rosemary
Lamb is traditionally associated with spring, but after a few more months of grazing, summer lambs yield meat with a richer taste that marries well with bold flavors like garlic, feta or rosemary. Ask your butcher to french the racks of lamb (remove the meat and membranes between the rib bones) if you’d prefer not to do it yourself.
- 2 racks of lamb, each 7 or 8 ribs and 1 1/2 to 2 lb. (750 g to 1 kg), frenched
- 4 garlic cloves, thinly sliced
- 4 fresh rosemary sprigs, coarsely chopped
- 2 1/2 Tbs. extra-virgin olive oil
- Sea salt and freshly ground pepper, to taste
Place the lamb racks in a large bowl. Add the garlic, rosemary and 2 Tbs. of the olive oil and turn the racks to coat evenly. Transfer the racks to a large resealable plastic bag and refrigerate for at least 6 hours or up to overnight.
Preheat an oven to 425°F (220°C).
Scrape off most of the marinade from the lamb and reserve. Season the lamb with salt and pepper and allow to come to room temperature. Heat a large frying pan over high heat, add the remaining 1 1⁄2 tsp. olive oil and heat until shimmering. Place the lamb racks in the pan and sear on all sides until well browned.
Transfer the lamb racks to a rimmed baking sheet and scatter the reserved marinade on top. Roast until an instant-read thermometer inserted into thickest part of meat away from bone registers 130° to 140°F (54° to 60°C) for medium-rare, about 15 minutes.
Remove the lamb from the oven and let rest for 5 to 10 minutes. To serve, slice the lamb into individual chops. Serves 4.
Adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm (Weldon Owen, 2009)